Green Bean Casserole
Yield: 8 servings
Calories: 360kcal
This green bean casserole side dish features crunchy beans tossed in a creamy mushroom sauce and topped with crispy fried onions rings.
Ingredients
Green Bean Casserole
- 3 quarts (2.8 L) water
- 2 ½ teaspoon (17 g) kosher salt, divided
- 2 pounds (908 g) green beans, trimmed, cut into 2" pieces
- 3 tablespoons (40 g) unsalted butter
- 1 tablespoon (10 g) minced garlic
- 1 pound (454 g) brown mushrooms, ½" thick slices
- 3 tablespoons (27 g) all-purpose flour
- 1 ½ cups (360 ml) unsalted chicken stock
- 1 ½ cups (260 ml) heavy cream
- ¾ teaspoons black pepper, divided
- ⅛ teaspoon ground nutmeg, optional
Fried Onion Topping
- 1 small yellow onion, cut into ⅛" thick slices
- ½ cup (70 g) all-purpose flour
- ½ cup (68 g) cornstarch
- 1 teaspoon (10 g) kosher salt
- 2 large eggs
- 1 cup (240 ml) vegetable oil
Instructions
- Heat the Oven - Set the oven rack to the center position. Preheat to 425ºF (218ºC).
- Cook the Green Beans - In a large pot, bring the water to a boil over high heat. Add in 1 teaspoon of salt and stir to dissolve. Add the cut green beans to the boiling water and cook until crisp-tender, about 3 to 4 minutes.
- Chill the Beans - Drain the beans and transfer to a large bowl filled with ice water. Chill until the vegetables are cool, about 5 minutes, then drain well.
- Cook the Mushrooms - Heat a large skillet with high sides over medium heat. Add the butter. Once melted, add the minced garlic and saute for 30 seconds. Add the sliced mushrooms, 1 teaspoon salt, and ½ teaspoon pepper. Stir to combine. Saute until the mushrooms release their moisture and the liquid evaporates, about 5 minutes.
- Make the Sauce - Add 3 tablespoons of flour, stir and cook for 1 minute. Gradually add in the chicken stock, continually stirring to combine. Bring the stock to a rapid simmer over medium-high heat, and cook until slightly thickened, about 4 minutes. Reduce heat to medium, add 1 ½ cups heavy cream. Simmer until the sauce thickens, occasionally stirring for about 5 minutes. Stir in ½ teaspoon salt, ¼ teaspoon pepper, and ⅛ teaspoon nutmeg. Turn off the heat. Season to taste. Stir in the drained cooked green beans.
- Bake the Casserole - Transfer the mixture to a 13x9-inch baking dish. Bake until the sauce is bubbly and the beans are hot, about 10 to 15 minutes. Remove the dish from the oven and cover it with foil to keep warm. Meanwhile, make the onion topping.
- Make the Onion Coating - In a medium bowl, whisk together ½ cup flour, cornstarch, and 1 teaspoon salt. In a separate medium bowl, whisk the eggs.
- Coat the Onions - Coat the onion rings by dipping them first in the flour mixture, then the eggs, then back into the flour. Transfer breaded onions to a medium bowl.
- Fry the Onion Rings - In a medium saucepan or saute pan, add vegetable oil. Heat over medium heat until the oil reaches between 350 to 360ºF (176 to 182ºC). Fry the breaded onion rings in batches until both sides are light golden brown and crispy, about 2 minutes per side. Transfer to a paper towel-lined baking sheet to drain excess oil. Fry just enough onions to cover the casserole.
- To Serve - Right before serving, place the fried onions on top of the hot green bean casserole. Serve immediately.
Notes
- Recipe Yield: About 8 cups
- Serving Size: About 1 cup
- Onion Topping Tip: For the homemade onion topping, use the smaller inside rings instead of the larger perimeter slices. Keeping the onions petite makes them cook faster and are easier to eat.
- Using Store-Bought Onion Topping: French’s Crispy Fried Onions can be used instead of the homemade onion rings.
- Storing: Store in an air-tight container in the refrigerator for up to 5 days.
Nutrition
Calories: 360kcal | Carbohydrates: 28g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 118mg | Sodium: 368mg | Potassium: 603mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1635IU | Vitamin C: 14.8mg | Calcium: 104mg | Iron: 2.2mg
Recipe Link
Recipe Video