Green Bean Casserole with Crispy Onions

Green Bean Casserole with Crispy Onions
Rachel Willen


  • 3 Cups  low-sodium chicken or turkey stock
  • 1/2 Ounce  dried or fresh shiitake mushrooms, stemmed
  • 2 Pounds  green beans, cut into 2-inch pieces
  •   Canola oil
  • 1 Cup  plus 1 tablespoon cornstarch
  • small yellow onions, sliced thinly
  •   Kosher salt, to taste
  • 2 Tablespoons  unsalted butter
  • 1/3 Cup  heavy cream
  •   Freshly ground black pepper, to taste

Forget everything you thought you knew about green bean casserole. This one is different. You won't find any canned fried onions here, sauce made from canned soup, or frozen green beans. Everything is fresh, and that makes all the difference.

See all casserole recipes.

Click here to see A Gluten-Free Thanksgiving.


Bring the stock to a boil in a small pot. Remove from the heat and add the mushrooms. Cover and let soften for 20 minutes. Then, strain and reserve the broth. Thinly slice the mushrooms and set aside.

Meanwhile, bring a pot of salted water to a boil. Add the green beans and cook until tender, 6-7 minutes. Prepare a large bowl with 4-5 cups of ice and 4-5 cups of cold water. Drain the beans and place in the ice bath until fully cooled, about 2-3 minutes. Drain and pat dry.

Heat 2-inches oil in a large pot over medium-high heat to 350 degrees. Put 1 cup of the cornstarch into a bowl. Working in batches, toss the onions in the cornstarch, shake off the excess, and fry until golden brown, 3-4 minutes. Transfer to a paper towel-lined plate and season with salt, to taste.

Preheat the oven to 375 degrees.

Grease an 8-by-8-inch casserole with 1 tablespoon of the butter; set aside. Make a slurry: Take about ½ cup of the reserved broth and put it into a small bowl. Add the remaining cornstarch and whisk until fully combined with no lumps.

Melt the remaining butter in a saucepan over medium heat. Pour in the reserved broth while whisking. Bring to a boil and add the slurry. Reduce the heat to medium-low. Simmer, whisking occasionally, until thickened, 15-20 minutes. Whisk in the cream and remove from the heat.

In a large bowl, combine the cream and broth mixture with the beans, reserved mushrooms, and half of the onions. Season with salt and pepper, to taste. Transfer the bean mixture to the greased casserole dish. Top with the remaining onions. (May be made a day ahead to this point and held, covered in the refrigerator until ready to bake.) Bake until bubbly, about 20 minutes if baking immediately, 30 minutes if baking from the refrigerator. 


Calories per serving:

284 calories

Dietary restrictions:

Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 87g 134%
  • Carbs 213g 71%
  • Saturated 37g 184%
  • Fiber 29g 114%
  • Trans 1g
  • Sugars 39g
  • Monounsaturated 34g
  • Polyunsaturated 12g
  • Protein 35g 70%
  • Cholesterol 170mg 57%
  • Sodium 3,925mg 164%
  • Calcium 462mg 46%
  • Magnesium 262mg 65%
  • Potassium 2,856mg 82%
  • Iron 12mg 66%
  • Zinc 4mg 24%
  • Phosphorus 691mg 99%
  • Vitamin A 838µg 93%
  • Vitamin C 122mg 203%
  • Thiamin (B1) 1mg 55%
  • Riboflavin (B2) 1mg 78%
  • Niacin (B3) 17mg 86%
  • Vitamin B6 2mg 79%
  • Folic Acid (B9) 332µg 83%
  • Vitamin B12 1µg 15%
  • Vitamin D 1µg 0%
  • Vitamin E 10mg 51%
  • Vitamin K 156µg 195%
Have a question about nutritional data? Let us know.
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