Green Bean Casserole
A comforting and nostalgic dish combining tender green beans with a creamy mushroom sauce, topped with crispy fried onions for a delightful and satisfying meal.
Ingredients
For the Casserole
- 750 g 750g/1.5lb green beans, trimmed and halved For a crunchy yet tender bite
- 360 g 360g/12 oz mushrooms, chopped Chopped into 1cm / 1/3" pieces for depth
- 3 tbsp 3 tbsp (50g) unsalted butter Creates a rich, creamy base
- 1 1/2 cups 1 1/2 cups (375ml) vegetable or chicken broth/stock Low sodium for balanced flavor
- 1/2 cup 1/2 cup (125ml) cream, heavy/thickened For creaminess
- a pinch A pinch of nutmeg To enhance the warmth of the dish
For the Fried Onions
- 2 large 2 large yellow onions, peeled, halved, and thinly sliced Adds sweetness
- 1/4 cup 1/4 cup (35g) flour (plain/all-purpose) To coat the onions
- 2 tbsp 2 tbsp panko breadcrumbs Contributes to the crispy texture
- 1/2 tsp 1/2 tsp salt
- 1/4 tsp 1/4 tsp black pepper Adds warmth
- 4 cups 4 cups / 1 liter (approx) vegetable oil For deep-frying
For the Mushroom Sauce
- 3 tbsp 3 tbsp (35g) plain/all-purpose flour To thicken the sauce
- 2 cloves 2 garlic cloves, minced For flavor
- 3/4 tsp 3/4 tsp salt To season the sauce
- 1/4 tsp 1/4 tsp black pepper For seasoning
Instructions
Preparation
- Boil the green beans in salted water for 3 minutes until just tender. Drain and run under cold water to stop cooking.
- Pat the blanched green beans dry with a clean tea towel and set aside.
- Line a tray with 3-4 layers of paper towels to absorb excess oil.
- Toss the sliced onions with flour, panko, salt, and pepper in a bowl until evenly coated.
Frying the Onions
- Heat about 2cm of oil in a skillet over medium-high heat. Check if oil is ready by dipping an onion piece; it should sizzle.
- Carefully add a handful of onions to the oil and fry for about 1 1/2 minutes until golden brown.
- Use a slotted spoon to transfer the fried onions to the prepared tray; repeat until all onions are fried.
Making the Mushroom Sauce
- Melt the butter in a skillet over medium-high heat. Add mushrooms and sauté for 1 minute; season with salt and pepper.
- Cook until mushrooms soften, about 1.5 minutes, then add minced garlic and cook for another minute until golden.
- Reduce heat to medium, sprinkle in flour and stir until it disappears. Gradually pour in half the broth, stirring constantly.
- Add remaining broth and cream, mixing thoroughly. Stir in nutmeg and cook for about 5 minutes until thickened.
Assembly and Baking
- Preheat oven to 350°F / 180°C.
- Combine green beans with mushroom sauce in the pot and gently stir until beans are coated.
- Pour the mixture into a casserole dish and smooth the surface. Generously sprinkle fried onions on top.
- Bake for 15 minutes until bubbling and onions are golden. Check at 10 minutes to prevent burning.
- Serve immediately for the best experience.
Notes
Enhance flavor by adding a splash of Worcestershire sauce or cheese before baking. Sauté mushrooms longer or add herbs for depth. For a spicier kick, add cayenne pepper.