Description
A comforting and creamy green bean casserole made from scratch, featuring sautéed mushrooms and crispy onions for a delightful texture.
Ingredients
Scale
- 1 medium onion
- 1/2 cup all-purpose flour
- 3/4 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon + 1 teaspoon salt, divided
- 1 pound fresh green beans
- 2 tablespoons unsalted butter
- 8 ounces sliced mushrooms
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3/4 cup chicken or vegetable broth
- 1 and 1/4 cups half-and-half
Instructions
- Preheat the oven to 450°F (232°C) and line a large baking sheet with parchment paper.
- Thinly slice the onion and prepare to bread it with flour, egg mixture, and panko breadcrumbs.
- Bake the onions for about 20 minutes until golden brown, flipping halfway for even color.
- Blanch the green beans in boiling water with salt for 5 minutes, then transfer to ice water.
- In a skillet, melt butter and sauté mushrooms with salt and pepper for 5 minutes, then add garlic and cook for another 2 minutes.
- Sprinkle flour over mushrooms and stir, then add broth and simmer for 3 minutes.
- Reduce heat and stir in half-and-half, cooking until thickened.
- Combine the mushroom mixture with the blanched green beans and ¼ of the baked onions and transfer to a casserole dish.
- Top with the remaining onions and bake for 15 minutes until bubbling.
- Serve warm and let the casserole rest for five minutes before spooning onto plates.
Notes
To keep onions crispy, store them separately and add just before serving. This casserole is freezer-friendly when assembled unbaked.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 80mg