Green Bean Casserole Onions (Print Page)

Tender green beans with creamy mushroom sauce and crispy fried onions for a comforting side dish.

# What You Need:

→ Vegetables

01 - 1 lb fresh green beans, trimmed and halved
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 8 oz cremini or button mushrooms, sliced

→ Sauce

05 - 2 tbsp unsalted butter
06 - 2 tbsp all-purpose flour
07 - 1 cup whole milk
08 - 1 cup low-sodium vegetable broth
09 - 1/2 cup heavy cream
10 - 1/2 tsp salt
11 - 1/4 tsp ground black pepper
12 - 1/4 tsp ground nutmeg

→ Topping

13 - 1 1/2 cups crispy fried onions

# Directions:

01 - Preheat the oven to 375°F.
02 - Bring a large pot of salted water to a boil. Add the green beans and cook for 4-5 minutes until just tender and bright green. Drain and immediately transfer to an ice bath to stop cooking. Drain well and set aside.
03 - In a large skillet over medium heat, melt the butter. Add the chopped onions and cook for 2-3 minutes until softened. Stir in the garlic and mushrooms, and sauté until the mushrooms release their liquid and become golden brown, about 5-6 minutes.
04 - Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute. Gradually whisk in the milk, vegetable broth, and heavy cream. Add salt, pepper, and nutmeg. Cook, stirring, until the sauce thickens, about 3-4 minutes.
05 - Remove from heat. Add the blanched green beans to the sauce, tossing to coat evenly.
06 - Transfer the mixture to a lightly greased 2-quart baking dish. Bake uncovered for 20 minutes.
07 - Remove from the oven, sprinkle the crispy fried onions evenly over the top, and return to the oven. Bake for an additional 10 minutes, or until the onions are golden and the casserole is bubbling.
08 - Let cool for 5 minutes before serving.

# Expert Tips:

01 -
  • The homemade mushroom sauce puts canned soup versions to shame, and you can control exactly what goes into it
  • That moment when the crispy onions hit the hot sauce and start to smell like Thanksgiving heaven is absolutely worth the effort
02 -
  • Blanching the beans first prevents them from becoming sad and mushy during the bake
  • Whisking the sauce constantly prevents lumps, though a few small ones never hurt anyone
03 -
  • A splash of dry sherry in the sauce adds a sophisticated note that surprises people
  • Room temperature ingredients incorporate more smoothly into the sauce

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