Green Bean Casserole with Crispy Onions

Staff Writer
Green Bean Casserole with Crispy Onions
Green Bean Casserole with Crispy Onions
Rachel Willen

Green Bean Casserole with Crispy Onions

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.

6
Servings
309
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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
  • 2 small yellow onions, sliced thinly
  • Kosher salt, to taste
  • 2 Tablespoons unsalted butter
  • 1/3 Cup heavy cream
  • Freshly ground black pepper, to taste

Directions

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. 

Green Bean Casserole Shopping Tip

Ingredients like rice, pasta, and beans make for great casserole bases – they are inexpensive, come in a variety of sizes and flavors, and can stretch meat and vegetables a long way.

Green Bean Casserole Cooking Tip

Making two casseroles is just as easy as making one – freeze the second for busy days ahead.

Nutritional Facts

Total Fat
15g
23%
Sugar
8g
N/A
Saturated Fat
6g
32%
Cholesterol
32mg
11%
Protein
7g
13%
Carbs
39g
13%
Vitamin A
141µg
16%
Vitamin B6
0.3mg
16.4%
Vitamin C
20mg
34%
Vitamin D
0.2µg
N/A
Vitamin E
2mg
9%
Vitamin K
28µg
35%
Calcium
80mg
8%
Fiber
5g
20%
Folate (food)
61µg
N/A
Folate equivalent (total)
61µg
15%
Iron
2mg
12%
Magnesium
49mg
12%
Monounsaturated
6g
N/A
Niacin (B3)
3mg
16%
Phosphorus
113mg
16%
Polyunsaturated
2g
N/A
Potassium
512mg
15%
Riboflavin (B2)
0.3mg
17%
Sodium
798mg
33%
Thiamin (B1)
0.2mg
12.1%
Trans
0.2g
N/A
Zinc
0.7mg
4.4%

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