Green Bean Casserole Recipe
A holiday table is never complete without a classic homemade green bean casserole. My recipe is loaded with pan-roasted mushrooms in a creamy sauce and topped with crispy fried onion straws. The flavors in this side dish are incredible, and the best part is that I can have it ready in less than an hour.
Ingredients
For the Green Beans:
- 2 pounds trimmed haricot verts or green beans
- 8 strips sliced bacon
- 8 ounces sliced button mushrooms
- 8 ounces sliced cremini mushrooms
- 1 cup pearl onions or diced yellow onions
- 4 finely minced garlic cloves
- 3 tablespoons all-purpose flour
- 2 cups chicken stock
- 2 cups heavy cream
- 1 ½ tablespoons diced fresh thyme
- salt and pepper to taste
For the Onion Straws
- 1 egg whisked with ½ cup of whole milk
- 1 cup all-purpose flour
- 2 teaspoons paprika
- 1 peeled very thinly sliced yellow onion
- salt and pepper to taste
- oil for frying
Instructions
- Preheat the oven to 225°.
- Add the green beans to a large pot of boiling, salted water for 3 to 4 minutes or until cooked and slightly firm. Immediately add them to a large container of ice water and chill until cold. Strain and set aside.
- In a large frying pan or cast-iron skillet over medium heat, add in the bacon and cook until very crispy brown, about 5 minutes. Remove the crispy brown bacon and set them aside.
- Add the mushrooms and onions to the pan with rendered bacon fat over medium-high heat and brown them well, which takes about 10 to 15 minutes. Stir often.
- Stir in the garlic and cook for 1 minute and then sprinkle in the flour and mix until completely combined.
- Pour in the chicken stock and cook over medium heat for 3 to 4 minutes or until very thick. Pour in the cream and cook until it becomes very thick like alfredo sauce.
- Stir in the crispy bacon lardons, fresh thyme, season with salt and pepper, and then fold in the chilled, strained green beans.
- Place the pan in the oven at 225° for 20 to 30 minutes while making the onion straws.
- Add the egg mixed with milk into a medium size bowl.
- In a separate medium size bowl mix together the flour with salt, pepper, and paprika.
- Add the sliced onions in egg wash and mix, and then dredge them in flour until completely coated.
- Fry the onions straws in a pot or cast-iron skillet of oil at 350° until crispy brown, which takes about 1 to 2 minutes. Drain the onions on a cookie sheet tray lined with paper towels.
- Add the onion straws to the top of the green bean casserole and serve.
Notes
The most important tip I can share is to never skip blanching the green beans before baking. When you blanch them in salted water for just a few minutes, it locks in the fresh flavor, bright green color, and crisp texture. If you skip this step, the beans can lose their color and turn soft while baking, and you will miss that satisfying snap that makes this side dish unique.
Brown the mushrooms: I let the mushrooms cook long enough to brown and release their moisture.
Use fresh thyme: I like to use fresh thyme for its light earthy aroma. It blends fantastic with the cream and bacon.
Thicken the sauce: I make sure the cream sauce is thick before adding the beans. This helps the casserole stay creamy and stay firm.
Fry onions last: I fry the onion straws right before serving. It keeps them extra crispy and delicious on top.
Using canned beans: If I use canned green beans, I skip the blanching step. I mix them with the sauce once it is ready and place the dish in the oven at the same temperature to heat while I prepare the onion straws.
Make Ahead: I can prepare this recipe up to an hour before serving and keep it warm in the oven at 200 degrees. For the night before, I store the sauce and blanched green beans separately in the fridge, then mix, bake for 20 to 25 minutes, and top with onion straws before serving.
How to Reheat: Add the desired amount to a casserole dish and cover with foil. Bake in the oven at 350° for 15 to 20 minutes or until hot. You can also heat in the microwave until hot.
How to Store: I cover and keep in the refrigerator for up to 5 days.
Nutrition
Calories: 386kcalCarbohydrates: 22gProtein: 8gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 65mgSodium: 178mgPotassium: 477mgFiber: 3gSugar: 5gVitamin A: 1318IUVitamin C: 14mgCalcium: 74mgIron: 2mg