Homemade Southern Green Bean Casserole
A fresh green bean casserole with a creamy mushroom sauce and homemade crispy fried onions.
Equipment
- Large skillet
- Whisk
Ingredients
Main Ingredients
- 8 cup fresh green beans trimmed and cut into 1 inch pieces
- 2 tbsp unsalted butter
- 8 oz white mushrooms sliced
- 1 small yellow or Vidalia onion cut into thin strips, divided
- 2 cup whole milk
- 2 tbsp cornstarch
- 2 tbsp low sodium soy sauce
- ¼ tsp salt
- ¼ tsp black pepper
- 1 cup all purpose flour for coating the onions
- 1 ½ cup neutral oil for frying; most stays in the pan
Instructions
Cooking
- Preheat. Set the oven to 350 degrees F and grease a 13x9 inch dish. Soften the beans. Simmer the beans in water about 15 minutes until fork tender, then drain and spread in the dish.
- Saute. Melt the butter and cook the mushrooms and half the onion about 5 minutes until soft.
- Thicken. Pour in the whisked milk mixture and stir 5 to 10 minutes over low medium heat until it coats a spoon.
- Bake. Stir the sauce into the beans and bake 20 minutes until bubbling.
- Fry. Coat the remaining onion in flour and fry in 350 degrees F oil 2 to 3 minutes per batch until golden.
- Serve. Top with the onions and rest 5 minutes.
Notes
Substitutions: Use frozen beans (boil 8 to 10 minutes) or store bought crispy onions.
Tips: Whisk the cornstarch into cold milk and keep the frying oil near 350 degrees F.
Storage: Refrigerate covered for 3 to 4 days, onions stored separately, and reheat to 165 degrees F.