epicurious4.6
Green Bean Casserole With Crispy Fried Onions
Learn how to make green bean casserole from scratch with blanched fresh green beans and sautéed mushrooms in a creamy sauce, topped with spiced crispy onions.
👥 8 Servings⏱️ Prep & Cook: 1h 50m🔥 Cook: 1h 35m👤 Mindy Fox📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●oven
- ●pot
- ●colander
- ●wooden spoon
- ●baking dish
- ●skillet
- ●bowl
- ●whisk
- ●knife
📝 Preparation Steps
1
Casserole
2
Preheat oven to 425º. Line 2 rimmed baking sheets with parchment paper. Arrange 2 lb. mixed wild mushrooms, trimmed, halved or quartered if large (about ½" pieces) and 2 thyme sprigs in a single layer on prepared baking sheets. Drizzle with ¼ cup extra-virgin olive oil and season with season with ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. freshly ground black pepper. Roast mushrooms, stirring once and rotating pan halfway through, until lightly golden, crisp-tender, and liquid is evaporated (watch carefully as cook time can vary between types of mushrooms), 25–⏱️ 35 minutes. Remove sheets from oven and reduce oven temperature to 375ºF.
. mixed wild mushrooms, trimmed, halved or quartered if large (about ½" pieces)2 lbthyme sprigs, divided4¼ tsp. Diamond Crystal or ¾ tsp. plus ⅛ tsp. Morton kosher salt, divided, plus more1Kosher salt, freshly ground black pepper
3
Meanwhile, generously season a large pot of boiling water with salt. Blanch 2 lb. green beans (preferably haricots verts), trimmed, cut in half on the diagonal, in salted boiling water until crisp-tender, 3–⏱️ 5 minutes. Drain in a colander and rinse under cold water to stop cooking. Drain well, then layer on a rimmed baking sheet with paper towels and pat dry. Wipe pot dry.
. green beans (preferably haricots verts), trimmed, cut in half on the diagonal2 lb
4
Melt 2 Tbsp. unsalted butter over medium-low heat in same pot. Add ⅓ cup finely chopped red onion and 2 large garlic cloves, very thinly sliced, and cook, stirring occasionally, until tender, 5–⏱️ 8 minutes. Stir in 2 Tbsp. all-purpose flour and cook, stirring occasionally, until aroma is mildly nutty, 4–⏱️ 6 minutes. Add 3 Tbsp. heavy cream and stir well to combine. Repeat twice, then stir in remaining cream, 1 cup low-sodium chicken broth or vegetable broth, 2 dried bay leaves, and remaining 2 thyme sprigs. Bring to a simmer and cook, stirring occasionally and scraping sides of pot, until sauce is the consistency of slightly thickened cream and coats the back of a wooden spoon, about ⏱️ 20 minutes (do not over-reduce). Discard thyme and bay leaves. Stir in 1½ tsp. finely grated lemon zest (from 1 medium lemon), ½ tsp. Diamond Crystal or ¼ tsp. + ⅛ tsp. Morton kosher salt, and ¼ tsp. freshly ground black pepper.
. unsalted butter2 Tbsp⅓ cup finely chopped red onionmedium red onion, thinly sliced into ⅛" rings crosswise with a mandoline or very sharp knife, separated into rings1large garlic cloves, very thinly sliced2. all-purpose flour2 Tbspheavy cream, divided2 cupslow-sodium chicken broth or vegetable broth1 cupdried bay leaves2thyme sprigs, divided4½ tsp. finely grated lemon zest (from 1 medium lemon)1¼ tsp. Diamond Crystal or ¾ tsp. plus ⅛ tsp. Morton kosher salt, divided, plus more1Kosher salt, freshly ground black pepper
5
Arrange beans and mushrooms in 3-qt. baking dish. Pour cream sauce over; stir to evenly coat. Bake casserole until sauce is thickened and bubbling around the edges, about ⏱️ 20 minutes. Do ahead: Green beans, mushrooms, and sauce can be cooked 3 days ahead; refrigerate in separate airtight containers. Let come to room temperature before using.
6
Fried onion topping and assembly
7
Pour canola or vegetable oil into a large wide pot or high-sided skillet to a depth of ½". Place over medium-high heat until hot but not smoking (about 350° on a deep-fry thermometer). Line a rimmed baking sheet with paper towels.
Canola or vegetable oil (for frying)
8
Whisk ½ cup fine-grind cornmeal, 2 Tbsp. cornstarch, 1½ tsp. paprika, 1 tsp. ground coriander, and 1 tsp. ground cumin in a large shallow bowl. Toss 1 medium red onion, thinly sliced into ⅛" rings crosswise with a mandoline or very sharp knife, separated into rings in cornstarch mixture to coat.
. cornstarch2 Tbsp½ tsp. paprika1. ground coriander1 tsp. ground cumin1 tsp⅓ cup finely chopped red onionmedium red onion, thinly sliced into ⅛" rings crosswise with a mandoline or very sharp knife, separated into rings1
9
Working in batches, fry onion rings, stirring and turning occasionally, until golden brown and crisp, 2–⏱️ 3 minutes. Using tongs or a slotted spoon, transfer to prepared sheet to drain. Season immediately with kosher salt and freshly ground black pepper.
¼ tsp. Diamond Crystal or ¾ tsp. plus ⅛ tsp. Morton kosher salt, divided, plus more1Kosher salt, freshly ground black pepper
10
Top green bean mixture with fried onions and serve warm. Do ahead: Onions can be fried 1 day ahead. Let cool. Arrange in a flat layer on a paper-towel-lined rimmed baking sheet, cover loosely with foil, and store at room temperature. Editor’s note: This green bean casserole recipe was first printed in October 2017 as ‘Green Bean and Mushroom Casserole.’ Head this way for Our Favorite Mashed Potatoes, a pecan-topped sweet potato casserole, and more essential Thanksgiving side dishes →
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