Martha Stewart Green Bean Casserole Recipe

This Martha Stewart Green Bean Casserole Recipe is a creamy and savory side dish, which includes button mushrooms and crispy fried shallots. It’s a classic, foolproof recipe, ready in about 55 minutes.

Martha Stewart Green Bean Casserole Recipe Ingredients

• 3 cups vegetable oil
• 6 large shallots, cut into very thin rounds, rings separated
• 1 1/2 cups all-purpose flour
• Coarse salt and ground pepper
• 2 pounds green beans, trimmed and halved
• 1/4 cup (1/2 stick) unsalted butter
• 1 pound button mushrooms, trimmed and coarsely chopped
• 14 1/2 ounces low-sodium chicken broth
• 1 cup whole milk

How To Make Martha Stewart Green Bean Casserole Recipe

1. Preheat oven and heat oil: Preheat oven to 425°F. In a large skillet, heat vegetable oil over medium heat. Line a baking sheet with paper towels.
2. Coat and fry shallots: In a large bowl, toss shallots with 1 1/4 cups flour. Shake off excess flour and fry in batches until golden and crisp, about 5 minutes. Transfer to the lined sheet and season with salt. Set aside.
3. Cook and cool green beans: In a large pot of salted boiling water, cook green beans until crisp-tender, about 6 minutes. Drain, rinse with cold water to stop cooking, and pat dry.
4. Cook mushrooms and add flour: Melt butter in a large saucepan over medium-high heat. Add mushrooms and cook until liquid evaporates, about 7 minutes. Season with salt and pepper. Stir in 1/4 cup flour and cook for 1 minute.
5. Make sauce: Gradually whisk in chicken broth, then milk. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper. Reheat if needed before using.
6. Assemble and bake: Toss green beans in the mushroom sauce until well coated. Transfer to a 9×13-inch baking dish and bake for about 15 minutes until bubbling at the edges.
7. Top and serve: Sprinkle the fried shallots over the casserole just before serving.

Recipe Tips

• Can I make this ahead of time?
  Yes, assemble the casserole (without shallots) a day in advance. Add shallots and bake just before serving.
• What mushrooms work best?
  Button mushrooms are classic, but cremini or baby bellas also add great flavor.
• How to keep shallots crispy:
  Store them in an airtight container at room temperature until ready to use.
• Can I use canned green beans?
  Fresh is best for texture, but canned can be used in a pinch—just reduce cook time.
• How to thicken the sauce properly:
  Simmer long enough and whisk constantly to avoid lumps.

What To Serve With Green Bean Casserole

This comforting side dish pairs well with holiday favorites:

• Roast turkey or chicken
• Glazed ham
• Mashed potatoes
• Stuffing
• Cranberry sauce

How To Store Green Bean Casserole

Refrigerate: Store in an airtight container for up to 4 days.

Reheat: Warm in the oven at 350°F until heated through. Add fresh shallots for crispiness if needed.

Green Bean Casserole Nutrition Facts

• Calories: 320
• Fat: 21g
• Carbohydrates: 25g
• Protein: 6g
• Fiber: 4g
• Sodium: 320mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this vegetarian?
Yes, use vegetable broth instead of chicken broth.

Why is my sauce watery?
It likely needs more time to reduce. Let it simmer until thickened.

Can I use fried onions instead of shallots?
Yes, store-bought fried onions are a convenient substitute.

How do I reheat leftovers?
Cover with foil and reheat at 350°F until warmed through.

Try More Recipes:

• Martha Stewart Cranberry Sauce Recipe
• Martha Stewart Stuffing Recipe
• Martha Stewart Scalloped Potatoes Recipe