Homemade Green Bean Casserole
Tender crisp green beans in a creamy mushroom sauce, topped with golden fried onions and baked until bubbling.
Equipment
- Large baking dish
- Deep heavy pot
- Large skillet
- Thermometer
Ingredients
Main Ingredients
- 1 ½ lb green beans trimmed and halved
- 2 large yellow onions thinly sliced
- ¼ cup all purpose flour for the onions
- 2 tbsp panko breadcrumbs for the onion coating
- ¼ tsp kosher salt for the onions
- ¼ tsp black pepper for the onions
- 4 cup vegetable oil for deep frying
- 3 tbsp unsalted butter for the sauce
- 12 oz mushrooms chopped into 1/3 inch pieces
- ½ tsp kosher salt for the sauce
- ¼ tsp black pepper for the sauce
- 2 cloves garlic minced
- 3 tbsp all purpose flour for the sauce
- 1 ½ cup low sodium vegetable or chicken broth
- ½ cup heavy cream
- 1 pinch nutmeg
Instructions
Cooking
- Blanch the beans. Boil in salted water 4 to 5 minutes, then cool in ice water and drain well.
- Fry the onions. Coat the onions in the flour mixture and fry in 350 degrees F oil in batches for 2 to 3 minutes until golden. Drain on paper towels.
- Build the sauce. Brown the mushrooms in butter, add the garlic, stir in 3 tablespoons of flour, then whisk in the broth and cream with the nutmeg until thick.
- Assemble and bake. Mix the beans with the sauce in a baking dish, top with the onions, and bake at 350 degrees F for about 25 minutes until bubbly.
Notes
Substitutions: Frozen green beans work if thawed and patted dry. Half and half can replace the cream.
Tips: Dry the beans well and hold the oil near 350 degrees F.
Storage: Refrigerate up to 3 days. Do not freeze. Reheat to 165 degrees F.