Green Bean Casserole Crispy Onions (Print Version)
Tender green beans and mushrooms coated in creamy sauce, finished with crisp fried onions.
# What You'll Need:
→ Vegetables
01 - 1 lb fresh green beans, trimmed and cut into 2-inch pieces
02 - 1 small yellow onion, finely chopped
03 - 8 oz cremini or white mushrooms, sliced
04 - 2 cloves garlic, minced
→ Sauce
05 - 3 tbsp unsalted butter
06 - 3 tbsp all-purpose flour
07 - 1 1/4 cups whole milk
08 - 1/2 cup vegetable or chicken broth
09 - 1/2 cup sour cream
10 - 1 tsp salt
11 - 1/2 tsp black pepper
12 - 1/4 tsp ground nutmeg
→ Topping
13 - 1 1/2 cups crispy fried onions
# How to Make It:
01 - Preheat oven to 375°F. Grease a 2-quart baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to boil. Add fresh green beans and cook for 4 minutes until just tender. Drain immediately and rinse under cold water to stop cooking process.
03 - Melt butter in a large skillet over medium heat. Add chopped onion and cook 3 minutes until softened. Add sliced mushrooms and cook 5 minutes until softened and liquid has evaporated. Stir in minced garlic and cook 1 minute until fragrant.
04 - Sprinkle flour over vegetable mixture and stir constantly for 1 minute to cook out raw flour taste. Gradually whisk in milk and broth, ensuring no lumps form. Bring to a gentle simmer and cook 2-3 minutes until sauce thickens enough to coat the back of a spoon.
05 - Remove skillet from heat. Stir in sour cream, salt, black pepper, and nutmeg until fully incorporated and smooth.
06 - Add prepared green beans to the skillet and fold gently until evenly coated with sauce. Transfer mixture to the greased baking dish, spreading into an even layer.
07 - Place baking dish in preheated oven and bake uncovered for 20 minutes until heated through and edges begin to bubble.
08 - Remove dish from oven and evenly distribute crispy fried onions over the top. Return to oven and bake 10 additional minutes until onions are golden brown and sauce is bubbling around edges.
09 - Let casserole rest for 5 minutes before serving to allow sauce to set slightly for easier scooping.
# Expert Advice:
01 -
- The homemade mushroom sauce makes everything taste like it came from a fancy restaurant instead of a can
- That moment when the crispy onions hit the hot sauce and everyone leans in closer to the table
02 -
- Do not skip blanching fresh beans or they will be undercooked and squeaky in the finished dish
- The sauce will look thin when you first combine it with the beans but it thickens beautifully while baking
03 -
- Thinly slice your mushrooms so they disappear into the sauce instead of being obvious chunks
- Grate a little fresh nutmeg instead of using ground if you want to really elevate the flavor