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Cozy Green Bean Casserole with Crispy Fried Onions

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This cozy green bean casserole with crispy fried onions takes everything you remember about the classic and turns it up just enough to feel special, but not so much that it loses that nostalgic pull. It’s the one dish people ask me to bring, the one that disappears first.

Ingredients

  • Fresh green beans, 1.5 pounds (680g)
  • Unsalted butter, 4 tablespoons (56g)
  • Cremini mushrooms, 8 ounces (225g), sliced
  • Yellow onion, 1 medium, diced
  • Garlic, 3 cloves, minced
  • All-purpose flour, 1/4 cup (30g)
  • Whole milk, 1 cup (240ml)
  • Heavy cream, 1 cup (240ml)
  • Chicken or vegetable broth, 1/2 cup (120ml)
  • Fresh thyme, 1 teaspoon, chopped
  • Salt, 1 teaspoon
  • Black pepper, 1/2 teaspoon, freshly ground
  • Nutmeg, 1/4 teaspoon, freshly grated
  • Large yellow onions, 2, thinly sliced
  • Buttermilk, 1 cup (240ml)
  • All-purpose flour, 1 cup (120g)
  • Cornstarch, 1/4 cup (30g)
  • Paprika, 1 teaspoon
  • Garlic powder, 1/2 teaspoon
  • Salt, 1 teaspoon
  • Black pepper, 1/2 teaspoon
  • Vegetable or canola oil, for frying
  • Panko breadcrumbs, 1/2 cup (40g)
  • Parmesan cheese, 1/4 cup (25g), freshly grated
  • Fresh parsley, 2 tablespoons, chopped

Instructions

  1. Prep the Green Beans: Bring a large pot of salted water to a boil. Trim the ends off the green beans and cut into 2-inch pieces. Boil for exactly 3 minutes, then transfer to a bowl of ice water. Drain well and set aside.
  2. Make the Crispy Fried Onions: Separate thinly sliced onions into rings and soak in buttermilk for at least 15 minutes. In a separate bowl, whisk together flour, cornstarch, paprika, garlic powder, salt, and pepper. Heat 2 inches of oil to 350°F (175°C). Working in batches, dredge onion rings in flour mixture, shake off excess, and fry for 2-3 minutes until golden brown. Transfer to paper towels and sprinkle with salt.
  3. Sauté the Mushrooms: In a large skillet, melt 2 tablespoons butter over medium-high heat. Add sliced mushrooms in a single layer and cook without stirring for 3-4 minutes until golden brown. Stir and cook another 2-3 minutes. Add diced onion and cook 4-5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
  4. Make the Cream Sauce: Reduce heat to medium and add remaining 2 tablespoons butter. Sprinkle flour over vegetables and stir constantly for 2 minutes. Slowly pour in milk, heavy cream, and broth while whisking continuously. Whisk until sauce thickens, about 3-4 minutes. Stir in fresh thyme, salt, pepper, and nutmeg.
  5. Assemble the Casserole: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Add blanched green beans to the cream sauce and stir to coat. Pour into prepared dish and spread evenly. Sprinkle panko breadcrumbs, then Parmesan cheese, then a generous layer of crispy fried onions on top.
  6. Bake to Perfection: Bake for 20-25 minutes until bubbly and golden brown. Let rest for 5 minutes before serving. Sprinkle with fresh parsley.

Notes

Don’t skip the blanching step to avoid a watery casserole. Watch oil temperature when frying onions to keep them crispy. Make the sauce thick enough before adding green beans. Toast panko first for extra crunch. Don’t overbake.

Nutrition

Keywords: green bean casserole, crispy fried onions, Thanksgiving side dish, comfort food, holiday recipe, homemade casserole

Find it online: https://zorbmeal.com/cozy-green-bean-casserole-with-crispy-fried-onions/