Description
This Green Bean Casserole is a deliciously creamy and crunchy dish featuring tender green beans smothered in a savory mushroom sauce, topped with crispy golden fried onions. A classic comfort food perfect as a side dish for holiday meals or cozy family dinners.
Ingredients
Scale
Green Beans
- 750g / 1.5lb green beans, trimmed and halved
Crispy Onions
- 2 large yellow onions, peeled, halved and thinly sliced (or 3 medium onions)
- 1/4 cup (35g) all-purpose flour
- 2 tbsp panko breadcrumbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups / 1 litre vegetable oil (or peanut, canola oil) for deep-frying
Creamy Mushroom Sauce
- 3 tbsp (50g) unsalted butter
- 360g / 12 oz mushrooms, chopped into 1cm / 1/3″ pieces
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 garlic cloves, minced
- 3 tbsp (35g) all-purpose flour
- 1 1/2 cups (375ml) vegetable or chicken broth/stock (low sodium)
- 1/2 cup (125ml) heavy/thickened cream
- Pinch of nutmeg (or freshly grated nutmeg)
Instructions
- Prepare the Beans: Boil the green beans in salted water for 3 minutes until just tender to your liking, then drain and rinse with cold water to stop cooking. Alternatively, steam the beans. Transfer them to a clean tea towel and pat dry. Set aside.
- Make the Crispy Onions: Line a tray with 3-4 layers of paper towels. In a bowl, toss the thinly sliced onions with flour, panko breadcrumbs, salt, and pepper until well coated. Heat about 2cm (3/4″) of oil in a heavy skillet over medium-high heat; test by dipping one onion end in oil—it should sizzle immediately. Fry onions in small batches (to avoid overcrowding) for about 1.5 minutes until light golden brown, stirring gently. Transfer fried onions to the prepared tray in a single layer to cool. Repeat with remaining onions, then set aside uncovered so they stay crispy.
- Prepare the Creamy Mushroom Sauce: In a skillet over medium-high heat, melt the butter. Add chopped mushrooms and cook for 1 minute, then season with salt and pepper. Cook until mushrooms begin to soften (about 1.5 minutes), then add minced garlic and cook another minute until golden. Reduce heat to medium and stir in flour until fully incorporated and no flour lumps remain. Gradually add half of the broth while stirring continuously, then add the remaining broth along with the cream and stir well. Add nutmeg and continue cooking for about 5 minutes, stirring regularly, until the sauce thickly coats the back of a wooden spoon and a clear path can be drawn through it with your finger. Keep in mind the sauce will thicken further during baking.
- Assemble and Bake: Preheat the oven to 350°F (180°C), or 160°C if using a fan-assisted oven. Place the drained and dried green beans into the pot used for boiling or into a mixing bowl, then pour the creamy mushroom sauce over the beans and stir gently to combine. Transfer the mixture into a 2.5-quart (2.5-liter) casserole dish and spread evenly. Sprinkle the crispy onions generously over the top (you may not need them all). Bake uncovered for 15 minutes until the casserole bubbles around the edges and the onions are deep golden brown. Check after 10 minutes to ensure onions do not burn. Serve immediately.
Notes
- Note 1: Panko breadcrumbs add extra crunch for the fried onions.
- Note 2: Use a neutral oil with a high smoke point like vegetable, peanut, or canola oil for frying.
- Note 3: Do not pile the onions on the paper towel; spreading them out keeps them crispy.
- Note 4: Use a 2.5 quart or 2.5 liter casserole dish for even cooking.
- Note 5: Keep an eye on the onions during baking to prevent burning as ovens vary.
- Make ahead tip: You can prepare the components up to the assembly stage, cover, and refrigerate for up to 1 day before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Keywords: green bean casserole, classic side dish, mushroom sauce, crispy onions, holiday recipes, comfort food
