This Thanksgiving upgrade your green bean casserole with a little extra touch of heat and maybe some extra crispy-ness! This crispy shallot and jalapeño green bean casserole is everything and more!
I wanted to make a homemade version for this recipe and it really isn’t that hard, I know traditional recipes requires canned cream of mushroom soup, but honestly just the thought of a canned mushroom soup made me want to not even make this dish.
We’re diving fork-first into the world of green bean casserole, a classic dish that’s been gracing Thanksgiving tables for eons. Forget everything you thought you knew about this green wonder because we’re about to kick it up a notch and say sayonara to the can of mystery cream of mushroom soup. Yes, you heard it right – homemade mushroom sauce is the new sheriff in town.
Now, let’s spill the beans on why making your own mushroom sauce is a game-changer. First off, it’s so easy even your pet rock could do it (if pet rocks had hands). No more wrestling with those stubborn cans of condensed goop. Just sauté some mushrooms and onions, whip up a roux, add some milk, and voilà! You’re the sauce boss. Plus, have you ever read the ingredients on those cans? It’s like a chemistry experiment gone wrong. With homemade, you control what goes in – and it’s a whole lot more pronounceable.
But the real magic happens when you pour that homemade sauce over those crisp-tender green beans. It’s a symphony of flavors that’ll make your taste buds do the cha-cha. And don’t even get me started on the crispy fried onions and jalapeños on top. That crunchy crown of glory takes your green bean casserole to the next level – no can opener required.
Not only does homemade sauce taste like a high-five from a flavor wizard, but it’s also a flex-worthy move. Picture this: You, standing proudly in the kitchen, casually dropping the bomb that you made the mushroom sauce from scratch. The collective gasps of awe from your guests will be music to your ears.
Your taste buds will thank you, and so will your dinner guests who are about to experience the upgrade of a lifetime. Happy cooking, my friends!
1 cup gruyere cheese – grated (reserve half for garnish)
1 cup white cheddar cheese – grated (reserve half for garnish)
1 cup Fried onions * see notes
1 cup Fried Jalapeños * see notes
Instructions
In a large pot, bring water to a boil and cook the green beans for 5 mins. Rinse, drain and set aside in a baking dish.
In the same large pot, melt the butter and cook the onions and mushrooms for 4 mins on med/high heat.
Sprinkle in the flour and cook the raw flour and add in the milk. Lower the heat to med/low and whisk the mixture until it’s nice and smooth.
Add all the seasonings and stir in both the cheeses (Gruyere and white cheddar). Turn heat off and pour mixture all over the green beans.
Cover with foil and bake for 20 mins at 370F.
Once it’s done baking, add additional grated cheese on top and broil for 2-3 mins, until cheese is nice and melty. Add the crispy shallots and jalapeños to the top and serve!
Notes
You can find the fried onions and jalapeños at any grocery store in the same aisle as salad dressing. This will save you a ton of time and honestly the fried onions and jalapeños are so much better store bought!
Prep Time:20
Cook Time:20
Category:Side dish
Cuisine:American
Keywords: green bean casserole, crispy onions, crispy jalapeños, cream of mushroom
Just an East/West coast girl living the southern life. I love sharing all my tested and perfected recipes here, along with some travel guides and a little bit of my lifestyle
