Skillet Cajun Green Bean Casserole (Without Soup)

5 from 1 vote

Skillet Cajun Green Bean Casserole (Without Soup)

This skillet cajun green bean casserole is a fresh take on a holiday classic! Ditch the canned mushroom soup for this casserole with a creamy, homemade mushroom sauce. Topped with freshly fried crispy shallots, you have all the flavors and elements you love, with no extra ingredients - The best part is you only need your stovetop!

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: American

Keyword: green bean casserole, green bean casserole without soup, skillet green bean casserole, thanksgiving side dish

Servings: Servings

Calories: 311kcal

Author: Sunena

Equipment

Ingredients

2 lbs Green beans trimmed, cut in half
2 tablespoon Salted butter
1 Yellow onion finely diced
4 cloves Garlic minced
2 cups Cremini mushrooms sliced
2 tablespoon Salted butter
2 tablespoon All purpose flour
2 cups Chicken broth
2 teaspoon Sea salt
1 tablespoon Fresh thyme chopped
1 teaspoon Tony's Cajun Seasoning
1 teaspoon Smoked paprika
½ cup Heavy cream

Fried Shallots

6 Large Shallots cut into rings
1 cup Whole milk
1 tablespoon Louisiana hot sauce
1 cup All purpose flour
1 teaspoon Garlic powder
1 teaspoon Sea salt
1 teaspoon Smoked paprika

Instructions

Heat a large pot of neutral oil to 375°F.
Mix the milk and Louisiana hot sauce in a medium-sized mixing bowl. Add the sliced shallots and steep in the milk mixture to cover the shallot rings.
1 cup Whole milk, 1 tbsp Louisiana hot sauce, 6 Large Shallots
Season the all purpose flour with the dried seasoning. Using tongs, let the excess milk drip off of the shallots. Add the shallots to the seasoned flour mixture, and toss to coat the shallot rings in the flour.
1 cup All purpose flour, 1 tsp Garlic powder, 1 tsp Sea salt, 1 tsp Smoked paprika
Gently drop the dredged shallots into the pot of hot oil. Let the shallots fry until they are a light golden brown color. Using a spider strainer, remove the crispy shallots from the oil and drain the excess oil on a wire rack.
Heat a cast iron skillet over medium heat. Add butter to the skillet, and saute the chopped onions and garlic until translucent and fragrant.
2 tbsp Salted butter, 1 Yellow onion, 4 cloves Garlic
Add the cremini mushrooms to the sauteed onions and garlic, and season with a pinch of salt to help soften the mushrooms. Cook for 2-3 minutes until the mushrooms are soft and brown.
2 cups Cremini mushrooms
Add the remaining butter to the mushrooms and onions and let it melt. Sprinkle in the all-purpose flour, and cook the roux for 1 minute.
2 tbsp Salted butter, 2 tbsp All purpose flour
Stir in the chicken broth and bring the sauce to a simmer. Season the sauce with the dried spices and fresh thyme, and mix in heavy cream.
2 cups Chicken broth, 2 tsp Sea salt, 1 tbsp Fresh thyme, 1 tsp Tony's Cajun Seasoning, 1 tsp Smoked paprika, ½ cup Heavy cream
Toss the beans in the creamy mushroom sauce and fully coat them. Let the bean mixture simmer for 5-7 minutes to cook the green beans.
2 lbs Green beans
Top the cooked casserole with the fried shallots, and serve.

Video

Notes

Neutral oil suggestions: The best oil for frying will have a light taste. Some examples of neutral oils are vegetable, canola, peanut, or sunflower oil.

Cook the flour: Give the flour enough time to cook out so that you do not have an overwhelming taste of raw flour in the sauce.

Blanch the green beans: If you prefer softer green beans, or want to keep the color as vibrant as possible, blanch the green beans in boiling water for 1-2 minutes. Shock the blanched beans in ice water to stop the cooking process.

Nutrition