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1945 Green Bean Casserole With Homemade Béchamel Sauce

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This 1940s vintage green bean casserole uses fresh mushrooms and homemade cream sauce instead of canned soup. The classic Thanksgiving side dish features caramelized shallots, parmesan cheese, water chestnuts, and crispy fried onions for authentic flavor that tastes far better than convenience shortcuts.

  • Total Time: 60 minutes
  • Yield: 10 servings 1x

Ingredients

Units Scale
  • 3 packages (15 ounces each) frozen French-cut green beans
  • 1/2 cup unsalted butter, divided (8 tablespoons total)
  • 1 package (8 ounces) cremini mushrooms, roughly chopped
  • 1 large shallot, finely diced
  • 6 tablespoons all-purpose flour
  • 4 cups whole milk
  • 1 1/2 cups freshly grated Parmesan cheese (about 4 ounces)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 can (8 ounces) water chestnuts, drained and roughly chopped
  • 1 cup French-fried onions

Instructions

  1. Prepare the green beans: Thaw the frozen green beans completely, then drain well. Line a large baking sheet with paper towels and spread the green beans in a single layer. Pat them dry thoroughly with additional paper towels to remove excess moisture. Set aside while you prepare the sauce.​
  2. Sauté the mushrooms and shallots: Start with a large pot or deep oven-safe skillet. Melt 2 tablespoons of butter over medium-high heat. Add the chopped cremini mushrooms and diced shallot. Sauté until browned and caramelized, stirring occasionally, about 10 minutes. The mushrooms should release their moisture and develop golden-brown edges. Remove the mushroom mixture from the pot and set aside.​
  3. Make the cream sauce: Add the remaining 6 tablespoons of butter to the same pot and melt over medium heat. Sprinkle the flour over the melted butter and use a whisk or rubber spatula to stir constantly for 1 minute. This creates a roux that will thicken your sauce. Gradually add the milk in small amounts, whisking constantly to maintain a smooth, creamy texture and prevent lumps from forming. Cook for about 4 minutes while stirring continuously. The sauce will thicken noticeably and should coat the back of a spoon.​
  4. Add cheese and seasonings: Remove the pot from heat and stir in the parmesan cheese, salt, and black pepper. Continue stirring until the cheese melts completely and the sauce becomes smooth and glossy. Taste and adjust seasoning if needed.
  5. Combine everything: Add the dried green beans, sautéed mushroom and shallot mixture, and chopped water chestnuts to the pot with the cream sauce. Stir carefully but thoroughly to coat everything evenly. If you’re not using an oven-safe pot, spoon everything into a greased 9×13-inch baking dish at this point.​
  6. Bake: Preheat your oven to 350°F. Bake the casserole for 15 minutes until the sauce bubbles around the edges. Remove from the oven and sprinkle the french fried onions evenly over the top. Return to the oven and bake for another 15 minutes until the topping turns golden brown and crispy. Let the casserole rest for 5 minutes before serving to allow the sauce to set slightly.

Equipment

Nutrition

  • Serving Size: 1 cup
  • Calories: 245
  • Sugar: 6g
  • Sodium: 620mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Cholesterol: 42mg

Find it online: https://recipe-rewind.com/1945-green-bean-casserole-with-homemade-bechamel-sauce/

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