Description
This Green Bean Casserole features tender green beans smothered in a rich, creamy mushroom sauce and topped with homemade crispy fried onions. It’s a flavorful and crowd-pleasing side dish perfect for holiday gatherings like Thanksgiving.
Ingredients
- 750g / 1.5 lb green beans, trimmed and halved
- Crispy Fried Onions:
- 2 large yellow onions, halved and thinly sliced
- 1/4 cup (35g) all-purpose flour
- 2 tbsp panko breadcrumbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups (1 liter) vegetable oil (or peanut/canola oil)
- Creamy Mushroom Sauce:
- 3 tbsp (50g) unsalted butter
- 360g / 12 oz mushrooms, chopped into 1cm 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 (low sodium)
- 1/2 cup (125ml) heavy cream
- Pinch of nutmeg (optional)
Instructions
- Prepare Green Beans: Boil green beans for 3 minutes until just tender. Drain and run under cold water to stop cooking. Pat dry and set aside.
- Make Crispy Onions: Line a tray with paper towels. Toss onions with flour, panko, salt, and pepper. Heat about 2cm of oil in a skillet over medium-high heat. Fry onions in small batches for 1.5 minutes or until light golden. Drain on paper towels and cool. Do not cover.
- Make Mushroom Sauce: In a skillet, melt butter over medium-high heat. Add mushrooms, salt, and pepper. Cook until softened (approx. 2.5 minutes). Add garlic and cook for another minute. Lower heat, stir in flour until no longer visible. Gradually add broth while stirring, then add cream and nutmeg. Cook for 5 minutes, stirring until sauce thickly coats the back of a spoon.
- Assemble: Preheat oven to 350°F/180°C (160°C fan). Combine green beans and mushroom sauce in a bowl. Transfer to a 2.5-quart baking dish. Top with crispy onions.
- Bake: Bake for 15 minutes, or until bubbling at the edges and onions are deep golden. Check at 10 minutes and cover with foil if onions brown too quickly.
- Serve immediately.
Notes
- Use a flatter baking dish for more surface area to crisp the onions.
- Fry onions only until light golden—they’ll darken more in the oven.
- Make ahead: Prepare beans and sauce up to 3 days ahead and store separately in fridge. Fry onions 1 day ahead and store at room temp. Assemble and bake before serving.
- Alternative topping: If frying fails, mix melted butter with panko, Parmesan, and salt, then bake until golden.
- Use store-bought crispy fried onions for ease.
Nutrition
- Serving Size: 1 serving (based on 8 servings)
- Calories: 211
- Sugar: 5.37g
- Sodium: 447mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3.7g
- Protein: 5.7g
- Cholesterol: 32mg
