Best Ever Green Bean Casserole
This recipe reimagines the classic green bean casserole, featuring homemade crispy fried onions and a rich, savory mushroom cream sauce. Fresh green beans are blanched to retain their vibrant color and tender bite. The dish is assembled and baked until bubbly and golden, delivering a comforting and flavorful side dish perfect for any gathering.
Equipment
- 1 Sheet Pan For baking crispy onions
- 1 Large Saucepan (8-quart) For blanching green beans
- 1 Colander For draining blanched beans
- 1 Large Bowl For ice bath for green beans
- 1 12-inch cast iron skillet Or an oven-safe skillet/casserole dish for the mushroom sauce and final bake
Ingredients
Main
- 2 medium onions thinly sliced
- 1/4 cup all-purpose flour
- 2 tablespoons panko bread crumbs
- 1 teaspoon kosher salt
- Nonstick cooking spray
- 2 tablespoons plus 1 teaspoon kosher salt divided
- 1 pound fresh green beans rinsed, trimmed and halved
- 2 tablespoons unsalted butter
- 12 ounces mushrooms trimmed and cut into 1/2-inch pieces
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic minced
- 1/4 teaspoon freshly ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
Instructions
- Preheat the oven to 475 degrees F.
- Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
- While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
- Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
- Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
Notes
1. Ensure onions are thinly sliced and spread in a single layer on the sheet pan to achieve maximum crispness; overcrowding will steam them. Tossing them frequently during baking is crucial for even browning. 2. The ice bath for green beans is vital for stopping the cooking process immediately, preserving their vibrant color and maintaining a pleasant al dente texture, preventing them from becoming mushy. 3. For the mushroom sauce, using fresh nutmeg makes a significant difference in aromatic depth compared to pre-ground. 4. A cast iron skillet is ideal as it allows for seamless transition from stovetop to oven, ensuring even heat distribution and a bubbly, perfectly baked casserole.