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Homemade Green Bean Casserole


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For years, and years I have been making Green Bean Casserole using canned cream of mushroom soup and the typical fried onions you can buy at your local grocery store. Not today, my friends. Yes, there are a few more steps involved. However, when I tell you this is the best Homemade Green Bean Casserole you ever tasted, believe me! It is so worth all of the effort involved.

While most people only enjoy this amazing casserole during Thanksgiving, or other holiday feasts, this favored side dish can be prepared any time of the year!

So, I did a thing! My first e-book, also in paperback, is all about Mastering Thanksgiving Dinner! It’s an easy read filled with timelines, checklists, all of your turkey questions, a handful of my favorite recipes, and so much more! Please check it out!

two casserole dishes filled with homemade green bean casserole


So, not only are these crispy fried shallots the perfect touch for this Homemade Green Bean Casserole, you can also use them as a topping for salads, mashed potatoes, or to dress up any casserole.

Here are a few tips to ensure the shallots fry up super crispy:

  • Slice thin with uniform cuts.
  • Separate the shallots as they soak in the heavy whipping cream.
  • Use a bit of rice flour with AP flour for added crunch (cornstarch is a good substitute).
  • Shake off excess flour prior to frying (you can use a mesh strainer for this).
  • Be sure the oil is hot.
  • Do NOT overcrowd the fry pan (fry in batches).
  • Keep an eye on the shallots as they are frying, they fry rather quickly and can easily burn.
  • Place the fried shallots onto paper towels to soak up any excess grease.


Creating homemade cream of mushroom soup is a bit more about technique, as opposed to actual ingredient amounts. So, you will need to use your own judgment when it comes to the perfect consistency.

To start, add the mushrooms to a dry pan without seasoning. This will allow the mushrooms to release all of their moisture.

Incorporate heavy whipping cream just a little at a time. Keep doing this until your have reached that “cream of mushroom soup” consistency.


As mentioned earlier, this fabulous Thanksgiving side dish recipe is really about technique. The consistency of the cream of mushroom mixture should be that of the soup. You may, or may not use all of the heavy whipping cream called for in this recipe, or you may need a touch more.

Alternatively, bake the Homemade Green Bean Casserole before adding the crispy shallot topping. After the casserole is baked, garnish with the shallots, place under the broiler for just about a minute, or two.


Leftovers will last in the fridge for up to three days. Freezing leftover Green Bean Casserole can be done. However, you may run the risk of the crispy fried shallots getting soggy. Just be sure to cool the casserole prior to placing in a sealed, freezer-tight container. It should last up to 2 months in freezer.


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two casserole dishes filled with homemade green bean casserole

Homemade Green Bean Casserole


For years, and years I have been making Green Bean Casserole using canned cream of mushroom soup and the typical fried onions you can buy at your local grocery store. Not today, my friends. Yes, there are a few more steps involved. However, when I tell you this is the best Homemade Green Bean Casserole you ever tasted, believe me! It is so worth all of the effort involved.


  • 24-ounces fresh cut green beans, or equivalent in frozen 
  • 10 shallots, sliced thin
  • 1/2 cup heavy whipping cream or buttermilk (to soak the shallots)
  • 1/2 cup flour
  • 2 tablespoons rice flour
  • 1 1/2 teaspoon kosher salt, divided
  • 1 teaspoon black pepper, divided
  • peanut or canola oil, for frying
  • 8 ounces button mushrooms, diced
  • 1/2 teaspoon garlic powder
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 to 2 cups heavy whipping cream
  • 1 tablespoon butter


  1. Preheat oven to 350°.
  2. Heat oil in a non-stick pan (just enough for a shallow fry).
  3. Thinly slice the shallots.
  4. Separate the slices.
  5. Add the shallots to a bowl with the heavy whipping cream or buttermilk. 
  6. In a separate bowl, combine the flours. Season with kosher salt and black pepper.
  7. Add the shallots to the flour mixture, shaking off any excess cream.
  8. Dredge the shallots in the flour.
  9. Shake off any excess flour, or use a mesh strainer to do so.
  10. Add the shallots to the hot oil and fry in batches to ensure crispiness.
  11. Remove onto paper towels to soak up any excess oil. Reserve.
  12. Heat up a separate sauté pan to medium.
  13. Toss in the diced mushrooms and allow to cook in the dry pan until all of the moisture has cooked off.
  14. Season with kosher salt and black pepper.
  15. Add in the butter and allow to melt.
  16. Whisk in the flour.
  17. Cook for a few minutes to cook off the raw flour taste.
  18. Whisk in the heavy whipping cream in small amounts until you have reached the desired consistency of cream of mushroom soup. (you may not use all two cups, or you may need a touch more)
  19. Taste for salt.
  20. Add the fresh cut green beans to a bowl. Toss in a handful of the crispy shallots.
  21. Fold in the homemade cream of mushroom soup.
  22. Check again for consistency. You may need to add a touch more cream or milk. 
  23. Butter a casserole dish. 
  24. Pour contents of bowl into the prepared baking dish.
  25. Cover and bake for 15 to 20 minutes.
  26. Uncover and top with the remaining crispy shallots.
  27. Place under the broiler for just a minute, or two (be very careful not to burn them).
  28. Serve immediately.
  29. ENJOY!

The Best Homemade Green Bean Casserole Recipe! Green Bean Casserole is one of those favored Thanksgiving Dinner side dishes. Believe me, it is so worth all of the effort involved to make it from scratch, down to the cream of mushroom soup! You can even make a day in advance and bake just before dinner. #greenbeancasserole #greenbeans #viralfood #thanksgivingsides #thanksgivingrecipes #thanksgivingdinner #thanksgivingfood

♬ November Rain (Acoustic) – My Music 87


  • Fresh cut green beans are best. However, you can substitute with the equivalent in frozen, or use 3 cans of drained green beans. 
  • Shake off excess flour from the shallots with a mesh strainer before frying.
  • Use a neutral oil for frying the shallots.
  • Try not to move the shallots around as they are frying. Just once to separate them is enough.
  • Keep close watch on the shallots as they are frying. They can burn easily.
  • Drain the shallots on paper towels to remove excess grease. 
  • Allow the diced mushrooms to sauté in a hot, dry pan to release excess moisture.
  • Incorporate the heavy cream into the mushroom mixture gradually, until you reach the desired consistency. You can always add more, but it’s hard to take away.
  • Don’t forget to add a handful of the crispy shallots to the green bean mixture.
  • Cover to bake. Remove the cover in the last few minutes to brown up the crispy shallot topping.
  • If serving on Thanksgiving, easily prepare a day in advance and bake just prior to serving dinner.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Side dish
  • Method: Moderate
  • Cuisine: American


  • Serving Size: 6 ounces

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A photo of me in a black floral dress cooking at the stovetop at Williams-Sonoma

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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