Gourmet Green Bean Casserole
Servings: 8 people
Calories: 398kcal
This Gourmet Green Bean Casserole is a kicked-up version of your average Thanksgiving green bean casserole. No need to open a canned soup, or boxed fried onions. This is all from scratch and just a tad more effort than the original. And over-the-top delicious.
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Equipment
- Deep fryer, or sturdy skillet for frying
- 12-inch cast iron skillet, or 9"x13" baking dish
Ingredients
For the Fried Onions
- Vegetable oil for frying
- 1½ cups milk
- 1 large egg
- 1 cup all-purpose flour divided
- 1 cup bread crumbs divided, Panko
- 1 teaspoon Kosher salt
- 2 medium onions thinly sliced, and roughly chopped
For the Casserole
- 1½ lb green beans fresh, trimmed and then cut in half
- 4 tablespoon butter unsalted, plus extra (if needed)
- 16 oz mushrooms fresh, sliced
- 2 cloves garlic minced
- ⅓ cup all-purpose flour
- 2½ cups chicken stock or vegetable stock
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1½ teaspoon Kosher salt
- ½ teaspoon black pepper ground
- 1 teaspoon nutmeg whole, or ground
Instructions
Make the Fried Onions (Can be done up to 6 hours in advance)
- Heat oil to 350°F. Use a deep-fryer or sturdy skillet on your stove (only fill the skillet about halfway).Vegetable oil
- In a medium bowl, add the egg to the milk and gently mix.1½ cups milk, 1 large egg
- In a separate pan, mix ½ cup of the flour with ½ cup of the breadcrumbs and salt. (You'll use the rest of the flour and breadcrumbs as you continue to bread the onions).1 cup all-purpose flour, 1 cup bread crumbs, 1 teaspoon Kosher salt
- Working in batches, add the onions to the milk/egg mixture, then dredge in flour. Place on a large platter or plate. Repeat. You'll most likely need to add another ½ cup of flour and another ½ cup of breadcrumbs (with a pinch of salt) to finish up all the onions.2 medium onions
- Fry the onions until golden, about 4 minutes per batch. Drain on paper towels. Sprinkle with a little more salt.
- Prepare the Casserole
- Meanwhile, bring a pot of water to a boil.
- Add the beans, and cook for 8 minutes for al dente beans and 20 minutes for tender beans. Drain and set aside.1½ lb green beans
- Preheat oven to 400°F.
- Melt the butter in a large skillet over medium-high heat.4 tablespoon butter
- Add the mushrooms. Sauté them, stirring often, until mushrooms start to release their liquid, about 10 minutes. If, after 5 to 8 minutes, the mushrooms seem dry, add another tablespoon of butter. Cook until very soft. Sprinkle with a pinch of salt and black pepper.16 oz mushrooms
- Add the garlic to the mushrooms and cook for another 1 minute. Add the flour and stir to coat the mushrooms. Cook for 2 minutes, stirring occasionally.2 cloves garlic, ⅓ cup all-purpose flour
- Whisk in the stock and cream and continue whisking until most of the lumps are gone, about 2 minutes. Stir in the Worcestershire sauce, bring to a simmer, and cook, stirring often, until thickened, about 4 to 6 minutes. Stir in the salt, pepper, and nutmeg. Remove from the heat.2½ cups chicken stock, 1 cup heavy cream, 1 tablespoon Worcestershire sauce, 1½ teaspoon Kosher salt, ½ teaspoon black pepper, 1 teaspoon nutmeg
- Stir in about ⅓ of the fried onions and all of the green beans. Mix until well combined. If not using a cast iron skillet, transfer the mixture to a baking dish.
- Bake for 20 minutes, adding the remaining onions on top of the casserole in the last 5 minutes of baking (after 15 minutes). Remove and let rest for 5 to 10 minutes before serving. Or, cover, and serve within 30 minutes.
Video
Notes
For firmer green beans, only simmer for about 7 to 10 minutes. For soft beans, simmer for 15 to 20 minutes. Sample a bean to make sure the texture is to your liking.
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
For an extra bump of flavor, simmer the beans in chicken (or vegetable) stock, and then use 2 cups of the liquid to make the sauce.
The fried onions can be made up to a day in advance. Store in an air-tight container. They will also be fine if left out in a bowl on the counter. (Just be careful, folks like to munch on them if they see them sitting out!).
The entire casserole can be made 4 to 6 hours before baking. Just don't stir in the ⅓ of the onions until right before baking. If you do prepare the dish ahead of time, we recommend waiting to add the onions for the topping until after the baking is finished. Remove the heated casserole from the oven, and then give it a good stir. Do this because the sauce may have settled while resting. Then top with remaining fried onions.
Leftovers will keep in the fridge for up to 5 days. Reheat in a covered (with foil) baking dish in the oven at 350°F for 20 minutes, or until heated through.
Nutrition
Calories: 398kcal | Carbohydrates: 42g | Protein: 13g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 683mg | Potassium: 657mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1312IU | Vitamin C: 14mg | Calcium: 156mg | Iron: 3mg