Ultimate Green Bean Casserole- We've taken a classic dish, the creamy green bean casserole, and created a great recipe for a homemade version that's guaranteed to be the star of your next special occasion, or holiday meal dinner table!
A creamy sauce to replace the Campbell soup company cream of mushroom soup, fresh green beans instead of frozen or canned, and crispy shallots to replace the crunchy fried onion topping. This unique and original recipe also has the perfect hint of Asiago cheese to put it right over the top!
When it comes to holiday side dish recipes, the classic green bean casserole is as ubiquitous to the Thanksgiving table as the Thanksgiving turkey itself. This particular casserole dish is so special, that we feel that it transcends the holiday season, although it is perfect for warm and cozy family gatherings.
This recipe utilizes our very popular mushroom asiago soup as it's base, which you can easily make ahead of time. This makes it a great way to throw this recipe together quickly. If you're looking for other fantastic side dish recipes for your holiday table, or for any time, we have plenty for ya! Check out our creamy cheesy mashed potatoes, zucchini bake, oven roasted carrots with parmesan, and quinoa sweet potato bake, to just name a few.
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What You're Going to Need!
- Creamy Asiago Soup - follow this recipe, and it will become the cream sauce.
- Fresh Green Beans - with the stems snipped off and cut into evenly sized pieces.
- Corn Starch - French fried onions are nice and crisp using this, and gluten free to boot!
- Olive oil - pure or an extra virgin and vegetable oil blend, for high heat cooking.
- Cremini Mushrooms - fresh mushrooms, sliced.
- Shallots - peeled and sliced.
See recipe card for quantities.
Recipe
Creamy Asiago Green Bean Casserole
Ingredients
Equipment
Method
- Preheat the oven to 375℉
- Cut the ends off of the green beans, then cut them in half.
- Fill a large pot with water and a teaspoon of salt and bring it to a boil. Add the green beans to the water and cook them until they are tender.
- Strain the cooked green beans in a colander and set them aside.
- Place the sliced shallots and corn starch on the baking sheet pan and toss them together coating the shallots with the corn starch.
- Place the vegetable oil in the large skillet and heat it over medium high heat.
- Test if the oil is hot enough by carefully lowering a shallot into the oil. If the oil is sizzling the oil is hot enough to fry the shallots.
- Carefully lower about half of the shallots into the oil using the slotted spoon.
- When the shallots are golden brown remove them from the oil and place them on a plate lined with paper towels. Continue frying the remaining shallots, when finished set them aside.
- In the small skillet heat the olive oil blend over medium high heat. Add the sliced mushrooms to the pan and cook them for a few minutes until they are golden brown. Set the cooked mushrooms to the side.
- In a large mixing bowl using the rubber spatula combine the cooked green beans, the creamy mushroom asiago soup, the cooked mushrooms, and the salt and black pepper.
- Spread the green bean mixture into the casserole pan, and place into a 375 ℉ oven for 15 minutes or until hot and bubbly. Top with the crispy shallots and enjoy!
Nutrition
Tried this recipe?
Let us know how it was!How to Make a Creamy Green Bean Casserole
- Blanch green beans in salted and rapidly boiling water until just tender. Keep in mind that they will cook more in the casserole itself. Do this in advance, as described above, and you can save a lot of valuable time.
2. Coat with the shallot rings with the corn starch. You will fry these for 2-3 minutes in a large skillet and rest them on paper towels to remove excess grease.
4. Sauté the mushrooms until browned, combine with the mushroom soup. Mix this mushroom mixture with the green beans in a large bowl. Once fully mixed, put the green bean mixture into a casserole pan and bake until bubbly and hot.
5. Top the homemade green bean casserole with the crisp shallots and serve.
Time Saving - Make Ahead Suggestions
Cooking should be fun, not stressful, or a burden. With all of the Thanksgiving side dishes
that go along with the traditional meal, it can become a headache.
Some advance planning to break up the work can really make that a reality. Please don't assume that every part of a recipe has to be done all at once! If that was the case, eating out in a restaurant would take many hours, and no one would ever go. You can always think ahead and plan out any preparation that can be done in advance to make the total time
of the final cooking process quick and easy.
This method works for almost any recipe, but I'll outline it for this one in particular. As far in advance as 5 days, go ahead and make the Asiago mushroom soup, which will become the creamy mushroom sauce. Just keep it in the fridge until the day of. The day before, go ahead and create some tender green beans by blanching them in salted rapidly boiling water for a couple of minutes, and then shocking them until chilled in an ice bath, (ice and cold water). With all of that done, all that needs to be done the next day is to combine everything in a baking dish, prepare the crispy onions, (shallots, in this case), and put them on top of the casserole.
Using this method, you will impress everyone with the complexity of the dishes you can create!
Chef Tip
After going through all of the trouble of making this whole green bean casserole from scratch, please don't buy the fried onions from the grocery store! It may seem daunting to fry them at home, but trust us, freshly fried makes all the difference.
Substitutions & Variations
This recipe is already gluten free, vegetarian, and low glycemic index.
- Vegan - make the mushroom soup using the substitutions listed on this page. https://seasonstwotaste.com/best-creamy-asiago-green-bean-casserole-recipe/
- Cheese - If you are not a fan of Asiago cheese, use parmesan instead!
Storage & Helpful Hints
Pay close attention to the instructions about blanching the green beans. Do not place the beans into the pot until the water is very rapidly boiling, and make sure that it stays on high heat until they are cooked to the desired doneness. The combination of this and salting the water aggressively will ensure that the beans will retain a bright green color and tender, but still firm texture.
This cheesy green bean casserole will keep in the refrigerator covered in plastic wrap or in an airtight container for up to 4 days. We do not suggest freezing.
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FAQ
Absolutely! When you are making the soup, we suggest another hard, aged cheese, like parmesan cheese, since this will dissolve into the soup more readily, (although cream cheese would melt in rather well). You could also try melting a little shredded sharp cheddar cheese on top in the oven, if you would like.
More Inspiration
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Jason Miller says
Elevated holiday classic