No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Green Bean Casserole

For this gourmet take on a potluck classic, the casserole is assembled and the shallots are cooked ahead of time. Just before serving, pop the dish under the broiler for about 10 minutes.

  • Servings: 8
Green Bean Casserole

Source: Martha Stewart Living, November 2000


  • 6 tablespoons unsalted butter, plus more for dish
  • 1 medium onion, cut into 1/4-inch dice
  • 1 red bell pepper, seeded and cut into 1/2-inch dice
  • 1 pound button mushrooms, stems trimmed, quartered
  • 2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 pounds green beans, trimmed and cut into 2-inch pieces
  • 6 tablespoons all-purpose flour
  • 2 cups milk
  • 1 pinch cayenne pepper
  • 1 pinch grated nutmeg
  • 1 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • 1/4 cup canola oil
  • 4 shallots, cut crosswise into 1/4-inch rings


  1. In a large skillet over medium heat, melt 2 tablespoons butter. Add onion, and saute until it begins to soften, about 4 minutes. Add bell pepper and mushrooms, and cook until softened and most of the liquid has evaporated, about 8 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside to cool.

  2. Prepare an ice bath: Fill a large bowl with ice and water; set aside. Bring a saucepan of water to a boil. Add beans, and cook until bright green and just tender, 4 to 5 minutes. Drain, and plunge into ice bath to stop cooking. When cooled, toss drained beans with mushroom mixture; set aside.

  3. Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Add 1/4 cup flour, whisk constantly until mixture begins to turn golden, about 2 minutes. Pour in milk, and continue whisking until mixture has thickened, about 3 minutes. Stir in cayenne, nutmeg, and the remaining teaspoon salt and 1/4 teaspoon pepper. Remove from heat, and let cool to room temperature, stirring occasionally. Pour over beans, and toss to combine.

  4. Butter a 9-by-13-inch glass or ceramic baking pan. Spread half the green-bean mixture over the bottom. Sprinkle on half the grated Parmesan, and spread with the remaining green beans. Combine the remaining Parmesan and the breadcrumbs, and sprinkle over casserole. Cover with foil, and refrigerate until just before serving.

  5. Heat canola oil in a medium skillet over medium-high heat. Toss shallot rings with the remaining 2 tablespoons flour. Fry the shallots in batches, turning frequently, until golden brown. Transfer to paper towels to drain. Place in an airtight container, and set aside until ready to serve.

  6. Heat broiler, positioning rack about 8 inches from heat. Cook casserole, covered, until mixture is bubbly and heated through, about 10 minutes. Uncover, and cook until top is golden brown, about 30 seconds. Sprinkle fried shallots over top, and serve immediately.

Reviews (29)

  • cr cardamone 24 Dec, 2014

    I found this in a Martha Stewart Magazine years ago. I made it because it looked delicious, but also because the one time I made the old-fashioned green bean casserole, I hated it. Sorry. Martha opened up a whole world for us long ago and I can't go back. This is not something I make often because it is time-consuming, but if I can count on a guest, I would ask them to bring it to a dinner I was hosting. It is OUTSTANDING in every way but calories. Make anytime you want to impress!

  • msterin 28 Jan, 2014

    Other thing I did is I "Reinvented the preparation of the MILK- BUTTER- FLOUR SAUCE. I measure 2 cups milk and then measure 3,5 Tbsp. of flour in a separate small bowl. To that bowl I add Gradually about 3/4 - 1 cup milk and whisk, so the mixture becomes pasta-like solution. In a medium pot ON a Very Low heat bring the rest of the milk to Just a boil,add all the milk with flour and constantly stirring bring it to Just a boil:when 1-2 bubbles appear, it's done. When it's warm, add butter,spices.

  • msterin 20 Dec, 2013

    Green Bean Casserole:it tasted very good ! WARNING to everyone who BROILS in this recipe: ALWAYS keep your Oven Pre-opened while Broiling ! This is a SAFETY GUARD, not mentioned in the recipe. I read this in my manual. I didn't use bell peppers or shallots:didn't feel the need in those. It was great anyway ! Next time I'll simplify the making of a milk -flour sauce: will fry flour, add warm-hot milk and butter. In Recipe flour and butter forms a BALL, hard and long to dissolve in milk.

  • cookiemus prime86 2 Dec, 2012

    Love this casserole! Made it this past Thanksgiving and it was delicious! I skipped the fried shallots and it was still a hit! A bit time consuming but totally worth it!

  • khansamiah 23 Nov, 2012

    I made this for the first time and thought this is a great recipe. Way more delicious than the canned soup version. Definitely more time consuming to make primarily b/c there are a lot of pots/pans. One tip I would add is like other reviewers bake it for 15-20 min then broil for 5 min. Also, you can omit the fried shallots on top b/c its good w/out it. Will save you time and money. Also, we had 35 ppl and I doubled the recipe but 1 whole dish was untouched. 1 dish would have been enough.

  • crader825 11 Nov, 2012

    My family LOVES this dish. I've made this recipe for several years now for both Thanksgiving and Christmas with minor changes. To suit my family I do leave out the mushrooms and I yellow and orange peppers instead of the red for the Thanksgiving meal. Matches the colors of the day a little more. I think the leftovers taste better (as most do!), so I cook this the night before and reheat on the holiday.

  • pkbchapman 19 Nov, 2011


  • BusyInLondon 26 Dec, 2010

    LOVE this recipe! Made it for Thanksgiving and Christmas. :)

  • eftihia 5 Dec, 2010

    I doubled this recipe because we had a lot of people over for Thanksgiving. I received a lot of compliments! I would recommend it. Make sure you bake it at 425 for about 15-20 minutes first. Then broil it for about 5 minutes. I also used the pre-made canned onions.

  • anearburg 22 Nov, 2010

    how long can I leave this in the refrigerator before I cook it? Can I prepare it wednesday and heat it up thursday morning?

  • thumper0916 22 Nov, 2010

    I made this recipe last year and everyone loved it!! I even got people who don't like green beans to eat it!! Thank you for sharing your wonderful recipe!

  • rebeccamac 8 Oct, 2010

    thank you a million times!! I am from the South and have looked for this classic dish that I can make from scratch without canned soup, etc. Can't WAIT to make it this year - you're the best!

  • MarthaandMeBlogger 23 Nov, 2009

    Sorry - link didn't work. Here it is

  • MarthaandMeBlogger 23 Nov, 2009

    Made it and loved it - but it is a lot of work. See my results here:

  • dcgirl4 22 Nov, 2009

    This recipe is delicious, way better than the old standard! However, it's worth noting that it's pretty labor intensive (washing/cutting the mushrooms, prepping the green beans, etc)

  • Pierced 18 Mar, 2009

    I made this the other night and it was wonderful! I didn't make it ahead of time and I did do what bunsy suggested and baked it for 15-20mins at 350F. Turned out great! :)

  • azzir 1 Jan, 2009

    Absolutely phenomenal! It turned out perfect;-) my boyfriend and I were so delighted about this recipe;-) and had a wonderful New Year! It was a great decision to make it instead of the traditional green bean casserole. I followed everything that was stated in the recipe except I used French Fried Onion and omitted the shallots and baked it for 20-25mins at 400degrees, I highly recommend adding the nutmeg and cayenne pepper only a dash in order to achieve desired tasty delicious flavor!

  • tgenadek 4 Dec, 2008

    Absolutly the best - I have chucked the old "classic" Campbells Soup recipee in the garbage! I willl make this throughout the year - not just for holidays.....1 modification.. I confess - still used a few Durkee Onions on the top - who has time to fry shallotts???

  • bunsy 30 Nov, 2008

    I received a number of compliments on this dish. It needed a few modifications, though. First, broiling alone browned the top of the casserole, but did not heat it through . So I covered with foil, baked it at 350 for 15-20 minutes. Removed foil, and broiled for 5-10 min. Also, I dipped the shallots in buttermilk, then dredged with a flour/cornmeal mixture. This way, they fry up with a delicious light crunchy coating. The coating also protects the shallots from burning so easily. Delicious!

  • ruthandshawna 26 Nov, 2008

    This is the best green bean casserole of all times. I too, HATE the old recipes for this dish that contains the canned soup. I had the original MS magazine with this recipe and misplaced it during our move. I'm extremely grateful Martha had it on her site, I thought I was going to be in big trouble this year not having this dish on our Thanksgiving table. This year I'm writing it down and putting it in my recipe box!

  • christajg 3 Jan, 2008

    My husband is always asking me to make the classic green bean casserole. I always cringe at the thought of sodium laden green beans and processed soup. Yuck! I tried this recipe for New Year' s to surprise him and our guests. They all went nuts for this dish. I now like green bean casserole as long as it's Martha's version. I have even printed copies of it for some friends. It is very fresh tasting and the sauce is wonderful. A Definite keeper!

  • heidiknow 28 Dec, 2007

    We like the traditional green bean casserole, but wanted to try something that doesn't use all the pre-packaged processed ingredients like canned soup. So we tried this recipe and it is 25 times better than the traditional. Loved the crunchy beans and the big pieces of fresh mushroom. This has become a recipe we will make every holiday, and maybe more often!

  • kaydeebee 26 Nov, 2007

    Terrific! This was last minute for me, as the person bringing a bean casserole cancelled at the last minute. I discovered the recipe Wed eve when checking email. I was in luck as I had everything except the shallots, (no big deal). I checked the beans as they boiled to get the right texture. I used 1/8 tsp. cayenne and 1/4 tsp. nutmeg. I had to bake the casserole, as the oven was too hot and the gas broiler shut off after a few minutes; 425 degrees -15-20 minutes. It was a hit!

  • MPZ 25 Nov, 2007

    Delicious!! skip the cayenne if you like, but for heavens sake don't skip the nutmeg or bell pepper! They are what make this unique! I didn't have luck with the shallots, so I ususally use fried canned onions. Still spectacular!

  • ladyjane 23 Nov, 2007

    Regarding the last comment, sometimes you need to use common sense when cooking. If the beans are too crispy for you, then boil them a bit longer and take a bite to see if they are right for you. Secondly, you need only add a DASH of cayenne, though I suspect she might have added an ENTIRE hot pepper to the dish! I made this recipe for Thanksgiving yesterday and it was absolutely delicious and I highly recommend it! FYI - I omitted the red bell pepper.

  • mommaof3andahalf 22 Nov, 2007

    Horrible! The Cayenne ruined the dish. WAY TOO POWERFUL. Too spicy for any kids. Use your OWN JUDGEMENT! And cook the beans longer, came out too crunchy in the dish. Stick to the classic green bean casserole and save yourself the embarrassement.

  • Jamaicanfoodie 22 Nov, 2007

    I made this dish without the mushrooms, red peppers and nutmeg and I used the store bought fried onions for garnish...... it looks creamy and tastes yummy......... I can't wait to serve it!!

  • Jamaicanfoodie 22 Nov, 2007

    Just a few sprinkle of Cayenne will do. Remember it is PEPPER so it is season to your own taste.. The same goes for the Nutmeg. Too much will overpower you dish...... use your good judgement.

  • livingthelife 17 Nov, 2007

    How much cayenne and nutmeg????

Related Topics