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This Green Bean Casserole can make it on your dinner table any time of the year!
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Green Bean Casserole


  • 1 1/4 pounds green beans rinsed, trimmed and cut in half
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 8 ounces white mushrooms
  • 1/2 cup chopped yellow onion
  • 1/4 cup flour
  • 1/2 cup chicken broth
  • 1/2 cup sherry
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 6 shallots sliced into thin rings
  • All purpose flour
  • Vegetable Oil for frying


  • Preheat oven to 375 degrees.
  • Toss shallots in all-purpose flour. Shake off. Pour vegetable oil to about 1 inch high in a medium saucepan. Heat oil. Fry shallots, in batches, 3 to 4 minutes or until crispy and just golden. Drain on paper towels.
  • Bring a large pot of salted water to a boil.
  • Add in the green beans and cook for 5 minutes.
  • Remove from the boiling water and immediately put them into ice water to stop the cooking.
  • Drain the green beans and set aside.
  • In a large skillet melt the butter and add the olive oil over medium heat.
  • When the skillet is hot add in the mushrooms and onions. Saute for 6-8 minutes.
  • Sprinkle the flour over the mixture and stir until you can no longer see the flour.
  • Slowly pour in the chicken broth stirring the entire time until the sauce starts to thicken, about 1 minute.
  • Lower the heat to medium-low and add in the sherry, Worcestershire sauce, cream and milk.
  • Cook for about 3 minutes, stirring occasionally.
  • Stir in the green beans.
  • Spray a 13 x 9 baking dish with cooking spray. Then add the green bean mixture. Top with fried shallots.
  • Bake for 25 minutes. If the topping starts to get too brown cover loosely with foil.


To make this recipe gluten free omit the all purpose flour for the shallots.
If you can't keep an eye on making sure the shallots don't get too dark, you can add them to the casserole with about 5-10 minutes left.

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