Homemade Green Bean Casserole with Crispy Onions, perfect for your Thanksgiving Table!
Thanksgiving is going to be here soon! I am going to share a few recipes that I have made and absolutely love. This green bean casserole with crispy onion recipe is a wonderful, fresh take on green bean casserole. Many people swear by using canned mushroom soup, I wanted to make a fresher, from scratch version for my family. The result was absolutely delicious!
This green bean casserole recipe uses only fresh green beans, there is no need for frozen. You might think that this is too complicate but don’t worry it’s very easy. The key to a crispy fried onion topping is cutting your onions very thin and coating with seasoned flour. You can also make this green bean casserole with crispy onions in advance a few days before Thanksgiving. Just be sure to leave the frying of the onions until before dinner on Thanksgiving day, otherwise they will be soggy and not crispy. Put together the sauce, green beans, mushrooms in your casserole dish and then pop it in the fridge until Thanksgiving day!
Green Bean Casserole with Crispy Onions
- 1 1/2 pounds cleaned and trimmed green beans
- 3 tablespoons butter
- 12 ounces of mushrooms, small dice
- 1/4 teaspoon nutmeg
- 3/4 teaspoon kosher salt
- freshly ground black pepper
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 2 medium sized onions, peeled and sliced thinly
- 1/4 cup all-purpose flour
- 2 tablespoons panko or bread crumbs
- 1/2 teaspoon kosher salt
- Vegetable oil for frying
- Preheat the oven to 400 degrees. Bring a large pot of water with salt to a boil. Blanch the trimmed green beans for 2 to 3 minutes. Drain the beans, and plunge into ice water to stop the cooking process. Drain again and set aside.
- Heat a large cast-iron skillet over medium-high heat, add the butter. Add the mushrooms, salt and pepper and saute until they release their liquid, about 5 minutes. Next add the garlic and saute one minute. Add the flour and until it coats the mushrooms. Add the broth, a little bit at a time, stirring the whole time. Simmer mixture for 1 minute, then add the cream, nutmeg and bring back to a simmer. Let the sauce cook until it thickens a bit, about 5-10 minutes, keep stirring.
- Add the green beans to the sauce, coat and if baking ahead of time stop here. Otherwise proceed to fry your onions as directed here:
- Heat a skillet with 1/2 inch of vegetable oil over medium heat, drop a little water to see if it’s hot enough. Toss the thinly sliced onions with flour, breadcrumbs, salt and pepper mixture. Add the onions a handful at a time in a single layer and fry until light golden brown. Remove the onions and put on a paper towel, continue frying the rest of the onions.
- When your ready to cook the casserole place the green beans with fried onions on top in a 400 degree oven. Bake for 15 minutes, or until sauce begins to bubble and onions are slightly browner.
- I should have cut my onions thinner!