Homemade Green Bean Casserole Recipe - Lotus Small Kitchen Appliances

This elevated green bean casserole pairs fresh mushrooms with a crisp, golden shallot-breadcrumb topping. Blanching the beans ahead of time simplifies prep, so you can serve a side that feels easy yet elegant and full of layered flavor.

Ingredients

Makes 6 to 8 Servings

Green Beans

1 tablespoon unsalted butter, softened
2 pounds green beans, ends trimmed and cut into thirds
4 quarts water, salted

Mushroom Sauce

1 pound cremini mushrooms, diced
3 tablespoons butter
½ teaspoon kosher salt
3 tablespoons all-purpose flour
1½ cups beef stock
1½ cups half and half
1 tablespoon Worcestershire sauce
¼ tablespoon fresh cracked black pepper

Shallot and Breadcrumb Topping

2 shallots, sliced thinly
4 tablespoons butter, divided
1 tablespoon olive oil
3 tablespoons creamed sherry
½ baguette, diced (about 2 cups)

What You'll Need

The Perfectionist™

Air Fry and Convection Oven

$899.95

Directions

Preheat the Lotus oven to Bake 400°F. Grease a 9-by-13-inch baking dish with softened butter and set aside.
Make the green beans: In a large pot over medium high heat, bring salted water to boil. Add green beans and blanch for 3 minutes, drain.
In a large bowl of ice water, add beans and let cool about 10 minutes.
When the beans have cooled, pat dry with paper towels and add them to the prepared baking dish. Set aside.
Make the mushroom sauce: In a medium sauté pan over medium heat, melt butter. Add mushrooms and salt. Sauté mushrooms until they become tender and begin to brown, about 3 minutes.
Add flour and sauté until all liquid has evaporated and the mushrooms are nicely browned, about 2 minutes longer.
Add beef broth and stir constantly until simmering and thickened, about 3-4 minutes.
Stir in half and half and let cook for 3 minutes.
Reduce the heat to low and stir in Worcestershire and pepper. Cook 1 minute longer.
Remove from heat. Set aside.
Make the breadcrumb topping: In a medium sauté pan over medium/low heat, melt 2 tablespoons butter and olive oil together until hot, about 1 minute.
Add the shallots and stir constantly until caramelized, about 10 minutes.
Add the sherry and the other 2 tablespoons of butter and cook for 2 minutes.
Adjust the heat to medium/high and stir in the breadcrumbs, toasting for 3 minutes.
Make the green bean casserole: Pour the mushroom sauce over the green beans in the casserole dish. Stir.
Place the casserole dish on the middle rack of the oven and bake until bubbling, about 15 minutes.
Remove from the oven. Evenly spread the breadcrumb topping over the top of the casserole.
Place the casserole back in the oven on the top rack and bake until the topping is browned, about 5 minutes longer.

Pro Tip

If cooking 2 casseroles in the oven at the same time, you may need to decrease the cooking temperature to 350°F and extending the cooking times. Adding topping breading and rotating the baking dishes at the end of cooking will ensure even browning for each dish.