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Cozy Green Bean Casserole with Crispy Fried Onions

cozy green bean casserole with crispy fried onions - featured image
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This creamy, crunchy green bean casserole with a homemade mushroom sauce and crispy fried onions is the ultimate comfort food. Perfect for fall gatherings, Thanksgiving, or any cozy night in.

Ingredients

Scale
  • 1 pound fresh green beans, trimmed and cut into 2-inch pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups chicken or vegetable broth (low-sodium)
  • 1 cup heavy cream
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups crispy fried onions (store-bought, like French’s)
  • 1/4 cup panko breadcrumbs (optional)
  • 1 tablespoon melted butter

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Blanch the green beans: Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 3-4 minutes, until bright green and tender-crisp. Drain and immediately run cold water over them to stop the cooking. Set aside.
  3. Start the mushroom sauce: In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their liquid and start to brown. Add the diced onion and cook for another 3 minutes, until softened. Stir in the minced garlic and cook for 30 seconds, until fragrant.
  4. Make the roux: Sprinkle the flour over the mushroom mixture and stir constantly for 1-2 minutes, until it forms a thick paste.
  5. Add the liquids: Slowly pour in the chicken broth while whisking continuously. Whisk until smooth and thickened, about 2 minutes. Then stir in the heavy cream, thyme, pepper, and nutmeg. Let simmer for 3-4 minutes, stirring occasionally, until the sauce coats the back of a spoon. Season with salt to taste (about 1/2 teaspoon).
  6. Combine the beans and sauce: Add the blanched green beans to the skillet and stir until evenly coated.
  7. Transfer to the baking dish: Pour the green bean mixture into a greased 9×13-inch baking dish and spread into an even layer.
  8. Prepare the topping: In a small bowl, mix the crispy fried onions with the panko breadcrumbs (if using) and melted butter. Sprinkle evenly over the casserole.
  9. Bake: Bake for 20-25 minutes, until the sauce is bubbly around the edges and the topping is golden brown and crispy.
  10. Rest and serve: Let the casserole sit for 5 minutes before serving.

Notes

For best texture, use fresh green beans and don’t skip blanching. Let the mushrooms brown properly for maximum flavor. If the topping browns too quickly, tent with foil. The casserole can be assembled (without topping) up to 24 hours ahead; add topping and bake 30-35 minutes if starting from cold. Leftovers keep in the fridge for up to 4 days.

Nutrition

Keywords: green bean casserole, crispy fried onions, Thanksgiving side dish, comfort food, fall recipe, homemade mushroom sauce

Find it online: https://dinadinnertable.com/cozy-green-bean-casserole-with-crispy-fried-onions/