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Green Bean Casserole with French Fried Onions Recipe

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4.7 from 20 reviews

A classic Green Bean Casserole made from scratch featuring fresh green beans, a creamy mushroom sauce, and crispy homemade buttermilk French fried onions on top for the perfect comforting side dish.

Ingredients

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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 all-purpose 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

  1. Prepare the French Fried Onions: Place the thinly sliced onions in a large bowl and cover them with buttermilk. Let them soak while preparing the oil. Heat vegetable or canola oil in a large stockpot or saucepan to 375 degrees F. Season the flour on a plate with salt and pepper. Dredge a few soaked onions into the flour, coating completely.
  2. Fry the Onions: Fry the floured onion slices in the hot oil, tossing occasionally, for 2 to 3 minutes or until golden brown. Remove and drain on paper towels. Set aside for topping the casserole.
  3. Preheat Oven: Preheat the oven to 400 degrees F in preparation for baking the casserole.
  4. Blanch the Green Beans: Bring a pot of salted water to a boil. Add green beans and blanch for 5 minutes. Immediately transfer the beans to a bowl of ice water to stop cooking. Drain and set aside.
  5. Sauté Vegetables: In a large skillet, heat olive oil and butter over medium-low heat. Add diced onion with salt and pepper and cook for about 5 minutes until softened. Stir in chopped mushrooms and cook another 5 minutes until softened. Add minced garlic and cook for 1 minute more.
  6. Make the Roux and Sauce: Sprinkle flour over the vegetables and stir to form a roux. Cook for 2 to 3 minutes until fragrant and slightly nutty. Slowly add stock while stirring continuously. Cook for about 5 minutes until thickened and simmering. Stir in heavy cream, nutmeg, and grated Parmesan cheese. Remove from heat.
  7. Combine Green Beans and Sauce: Add blanched green beans to the creamy mushroom mixture and toss to coat evenly. Pour the mixture into a 9×13 inch baking dish. Sprinkle additional Parmesan cheese over the top.
  8. Assemble and Bake: Top the casserole evenly with the prepared French fried onions. Bake in the preheated oven for 25 minutes until the sauce is bubbly and the topping is golden.
  9. Serve: Remove from oven and serve immediately while warm. To serve different portions, halve or double the recipe accordingly and adjust the French fried onions as desired.

Notes

  • Store-bought French fried onions can be used as a convenient substitute if desired.
  • Use vegetable or canola oil with a high smoke point for frying the onions to achieve crispiness.
  • Blanching the green beans preserves their bright color and crisp texture before baking.
  • Adjust salt and pepper to taste throughout the recipe for balanced seasoning.
  • For a vegetarian version, use vegetable stock instead of chicken stock.
  • Make sure to soak onions in buttermilk sufficiently to achieve tender fried onion rings.
  • Grated Parmesan cheese adds a nutty flavor but can be substituted with a similar hard cheese if unavailable.

Find it online: https://clovercuisine.com/green-bean-casserole-with-french-fried-onions-recipe/