Description
A classic Green Bean Casserole featuring crispy homemade buttermilk French fried onions, tender green beans, and a creamy mushroom sauce baked to bubbly perfection. This comforting dish combines savory flavors and textures, perfect for family dinners or holiday gatherings.
Ingredients
Scale
Buttermilk French Fried Onions
- 2 sweet onions, thinly sliced
- 2 cups buttermilk
- Salt and pepper, to taste
- 3 cups all-purpose flour
- Vegetable or canola oil, for frying
Green Bean Casserole
- 2 pounds fresh green beans, trimmed and snapped in half
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 large sweet onion, diced
- Kosher salt and pepper, to taste
- 16 ounces cremini mushrooms, chopped
- 4 garlic cloves, minced or pressed
- 2 tablespoons flour
- 1 1/2 cups chicken or vegetable stock
- 1 1/2 cups heavy cream
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup freshly grated Parmigiano Reggiano cheese, plus more for topping
Instructions
- Prepare Buttermilk French Fried Onions: Place the sliced onions in a large bowl and cover with buttermilk. Let them soak while you prepare the oil. Heat vegetable or canola oil in a large stockpot or saucepan to 375°F. Spread the flour on a plate and season with salt and pepper.
- Fry the Onions: Dredge a few slices of soaked onions in the flour to coat completely and carefully add them to the hot oil. Fry, tossing occasionally, until golden brown, about 2 to 3 minutes. Remove onions with a slotted spoon and drain on paper towels. Set aside.
- Preheat Oven: Set your oven to 400°F to get it ready for baking the casserole.
- Blanch Green Beans: Bring a large pot of salted water to boil. Add green beans and cook for 5 minutes until tender-crisp. Immediately transfer them to a bowl of ice water to stop the cooking process and preserve their bright color.
- Sauté Onions: In a large skillet, heat olive oil and butter over medium-low heat. Add diced onions, season with salt and pepper, and cook until softened, about 5 minutes.
- Add Mushrooms and Garlic: Stir in chopped cremini mushrooms and cook for 5 minutes until softened. Add minced garlic and cook for 1 additional minute.
- Make Roux: Sprinkle in 2 tablespoons of flour and cook for 2 to 3 minutes until fragrant and slightly nutty, stirring constantly to prevent burning.
- Add Stock and Simmer: Gradually stream in chicken or vegetable stock while stirring continuously. Cook for about 5 minutes until the mixture thickens and simmers.
- Finish Sauce: Stir in heavy cream until fully combined then add freshly grated nutmeg and Parmigiano Reggiano cheese. Turn off the heat.
- Combine Green Beans and Sauce: Drain green beans from the ice water and add them to the cream sauce. Toss gently to coat evenly.
- Assemble Casserole: Pour green bean mixture into a 9×13 baking dish. Sprinkle extra Parmigiano Reggiano cheese on top and then evenly distribute the prepared French fried onions as the topping.
- Bake: Place the casserole in the preheated oven and bake for 20 to 25 minutes, or until the sauce is bubbly and hot throughout.
- Serve: Serve immediately while warm. For smaller or larger groups, adjust the recipe accordingly, keeping the onion topping quantities flexible as noted.
Notes
- For easier preparation, you can substitute store-bought French fried onions.
- When blanching green beans, immediately placing them in ice water stops the cooking and keeps beans vibrant and crisp.
- Adjust salt and pepper to taste throughout the recipe to suit your preference.
- To serve 4, halve the recipe but keep the full amount of fried onions for the best texture and flavor.
- For large gatherings serving 10 to 12, double the recipe. You may increase French fried onions as preferred.
- Using fresh Parmigiano Reggiano cheese enhances the dish’s flavor significantly.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 45mg
