Green Bean Casserole Crispy Onions (Print Version)
Tender green beans coated in creamy mushroom sauce, topped with golden fried onions for a delicious side.
# What You'll Need:
→ Vegetables
01 - 1 lb fresh green beans, trimmed and halved
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 8 oz cremini or white mushrooms, sliced
→ Sauce
05 - 2 tbsp unsalted butter
06 - 2 tbsp all-purpose flour
07 - 1 cup whole milk
08 - 1 cup low-sodium vegetable broth
09 - 1/2 tsp kosher salt
10 - 1/4 tsp ground black pepper
11 - 1/4 tsp ground nutmeg
→ Topping
12 - 1 1/2 cups crispy fried onions
# How to Make It:
01 - Preheat the oven to 375°F. Lightly grease a 2-quart baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a rolling boil. Add green beans and cook for 4–5 minutes until bright green and just tender. Drain immediately and transfer to an ice bath to stop cooking. Drain again and set aside.
03 - In a large skillet over medium heat, melt butter. Add chopped onions and sauté for 2–3 minutes until translucent. Add garlic and mushrooms; cook for 5–6 minutes until mushrooms are softened and browned.
04 - Stir flour into the vegetable mixture and cook for 1 minute to form a roux. Gradually whisk in milk and broth until smooth. Bring to a simmer and cook for 3–4 minutes, stirring frequently, until thickened. Season with salt, pepper, and nutmeg.
05 - Remove skillet from heat. Add blanched green beans to the sauce and fold gently until evenly coated.
06 - Transfer the mixture to the prepared baking dish. Sprinkle half of the crispy fried onions evenly over the top.
07 - Bake for 20 minutes until the sauce is bubbling around the edges.
08 - Remove from oven and sprinkle with remaining fried onions. Return to oven and bake for an additional 5 minutes until the topping is golden brown and crisp. Let cool slightly for 5–10 minutes before serving.
# Expert Advice:
01 -
- That creamy mushroom sauce makes everything it touches better, no canned soup required
- The crispy fried onions stay perfectly crunchy even after baking because of that clever two-step topping trick
02 -
- The ice bath step seems fussy but it makes such a difference. Without it, your beans turn army green and mushy in the oven
- Room temperature sauce blends better with the beans. If your sauce is hot, let it cool for a couple minutes before folding
03 -
- Make your own fried onions by slicing onions thinly, dredging in flour and paprika, then frying until golden. They freeze beautifully for weeks
- If the sauce seems too thick, add more broth one tablespoon at a time until it reaches your desired consistency