Green Bean Casserole
This from-scratch green bean casserole lets the flavors of the vegetables shine.
Servings: 10
Ingredients
For the crispy onions:
- 2 cups buttermilk or whole milk
- 3 cups thinly sliced yellow or white onions
- 2 cups all-purpose flour
- 1 1/2 teaspoon fine sea salt
- 1/2 teaspoon fresh ground pepper
- 4 cups avocado oil or vegetable oil, for frying
For the cream base:
- 4 tablespoons unsalted butter
- 1/4 cup plus 1 tablespoon all-purpose flour
- 3/4 cup low-sodium vegetable stock
- 1/4 cup plus 2 tablespoons whole milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
For the casserole:
- 2 pounds green beans trimmed and cut into 2-inch pieces
- 2 tablespoons unsalted butter
- 1 1/2 pounds button mushrooms or cremini, sliced
- 2 cloves garlic minced
Instructions
Prepare the crispy onions:
- Soak onions in buttermilk or milk for 15 minutes. Meanwhile, combine the flour, salt, and pepper in a shallow dish, such as a pie pan.2 cups buttermilk, 3 cups thinly sliced yellow or white onions, 2 cups all-purpose flour, 1 1/2 teaspoon fine sea salt, 1/2 teaspoon fresh ground pepper
- In a large saucepan or dutch oven, heat the oil over medium heat to 375°F (use a digital thermometer).4 cups avocado oil
- Dredge the onions in flour until well coated and carefully add to the oil, frying in batches until golden brown, approximately 1 minute, then remove with a slotted spoon and drain on paper towel-lined plates. Allow the oil to come back to temperature in between batches.
Prepare the cream base:
- Melt the butter in a saucepan set over medium-low heat, then whisk in the flour. Continue whisking until the roux has a nutty fragrance, 2-5 minutes.4 tablespoons unsalted butter, 1/4 cup plus 1 tablespoon all-purpose flour
- Slowly whisk in the vegetable stock, then whisk in the milk, garlic powder, onion powder, salt and pepper.3/4 cup low-sodium vegetable stock, 1/4 cup plus 2 tablespoons whole milk, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon fine sea salt, 1/8 teaspoon ground black pepper
- Turn the heat up to medium-high and whisk constantly until the liquid is almost boiling, 5-6 minutes. Once thick, remove from the heat (it will continue to thicken slightly as it cools).
Prepare the casserole:
- Preheat oven to 350°F. Grease a 9x13-inch casserole dish.
- Add ice and cold water to a large bowl and place near the stovetop. In a large pot of salted boiling water, cook the green beans until bright green, 2 to 3 minutes. Using a slotted spoon or tongs, transfer the green beans to the ice bath to cool. Drain and transfer to a large bowl (you can use the same bowl).2 pounds green beans
- Melt the butter in a large pot or saucepan set over medium heat. Add the mushrooms and cook, stirring frequently, until browned, 6-7 minutes. Remove from the heat and add the garlic. Stir until fragrant, about 1 minute. Transfer mushrooms to the bowl with the green beans.2 tablespoons unsalted butter, 1 1/2 pounds button mushrooms, 2 cloves garlic
- Add the cream base and stir to combine the ingredients, then transfer the mixture to the baking pan.
- Bake the casserole for approximately 30 minutes, until bubbling and warmed through. Top with the crispy onions and bake for an additional 5 minutes.
Notes
- To save time, you can swap in canned fried onions and canned cream of mushroom soup (1 can).
- The crispy onions can be stored in an airtight container for up to 3 days (cool completely before storing).
- The cream base can be refrigerated for up to one week or stored in a freezable soup container.
- You can increase the mushrooms up to 2 pounds.
