Green Bean Casserole
A warm, creamy casserole featuring green beans, rich mushroom sauce, and crispy onions, perfect for holidays and gatherings.
Ingredients
Green Beans
- 750 g 750g/1.5 lb green beans, trimmed and halved
Onions
- 2 large 2 large yellow onions, peeled, halved, and thinly sliced (or 3 medium)
Breading
- ¼ cup 1/4 cup (35g) flour (plain/all-purpose)
- 2 tbsp 2 tbsp panko breadcrumbs For topping
Seasoning
- ½ tsp 1/2 tsp salt
- ¼ tsp 1/4 tsp black pepper
For Deep-Frying
- 4 cups 4 cups / 1 litre (approx) vegetable oil (for deep-frying, or peanut, canola oil)
Mushroom Sauce
- 3 tbsp 3 tbsp (50g) butter (unsalted)
- 360 g 360g / 12 oz mushrooms, chopped into 1cm / 1/3" pieces
- ¾ tsp 3/4 tsp salt
- ¼ tsp 1/4 tsp black pepper
- 2 cloves 2 garlic cloves, minced
- 3 tbsp 3 tbsp (35g) flour (plain/all-purpose)
- 1 ½ cups 1 1/2 cups (375ml) vegetable or chicken broth/stock (low sodium)
- ½ cup 1/2 cup (125ml) cream (heavy/thickened)
- Pinch nutmeg (or sprinkle of freshly grated)
Instructions
Preparation
- Start by boiling the green beans in salted water until they are bright green and tender-crisp. Drain and set aside.
- In a deep pan, heat the vegetable oil. Coat the sliced onions in flour, then deep-fry them until golden brown and crispy. Place them on paper towels to drain excess oil.
- In a large skillet, melt butter over medium heat. Add the chopped mushrooms, 3/4 tsp salt, and 1/4 tsp black pepper. Cook until the mushrooms soften. Stir in the minced garlic and cook for another minute.
- Sprinkle in 3 tbsp of flour and mix well. Gradually add the vegetable or chicken broth, stirring continuously until the sauce thickens. Add the cream and a pinch of nutmeg.
Assembly & Baking
- In a big baking dish, combine the green beans and mushroom sauce. Stir gently until they are well-mixed.
- Top with the crispy onions. Bake in a preheated oven at 350°F (175°C) for about 25 minutes or until bubbly and golden on top.
Notes
Serve hot from the oven as a side dish. Pairs wonderfully with roast meats, turkey, or even as a stand-alone vegetarian meal. Store leftovers in the refrigerator for 3 to 5 days. For longer storage, consider freezing for up to 2 months.