Green Bean Casserole Crispy Onions (Printable version)
Tender green beans bathed in mushroom sauce topped with golden fried onions for a satisfying side.
# What You'll Need:
→ Vegetables
01 - 1.5 pounds fresh green beans, trimmed and cut into 2-inch pieces
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 8 ounces cremini or button mushrooms, sliced
→ Sauce
05 - 2 tablespoons unsalted butter
06 - 2 tablespoons all-purpose flour
07 - 1 cup whole milk
08 - 3/4 cup low-sodium vegetable broth
09 - 1/2 cup heavy cream
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon ground nutmeg
→ Topping
13 - 1.5 cups crispy fried onions
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add green beans and cook for 5 minutes until just tender. Drain immediately and transfer to ice water to halt cooking. Drain again and set aside.
03 - In a large skillet over medium heat, melt butter. Add chopped onion and cook 3 minutes until softened. Add garlic and mushrooms; sauté 5 to 6 minutes until mushrooms are golden and tender.
04 - Sprinkle flour evenly over vegetables and stir constantly for 1 minute to remove raw flour taste.
05 - Gradually whisk in milk, broth, and cream. Add salt, pepper, and nutmeg. Bring to a simmer and cook, stirring frequently, until sauce thickens about 5 minutes.
06 - Add blanched green beans to the skillet, folding gently to coat evenly with sauce.
07 - Transfer mixture to prepared baking dish and spread evenly. Top with crispy fried onions in a uniform layer.
08 - Bake uncovered for 20 minutes until sauce bubbles around edges and topping turns golden brown.
09 - Let casserole rest 5 minutes before serving to allow sauce to set slightly.
# Expert advice:
01 -
- The homemade mushroom sauce puts that canned soup version to shame
- It comes together quickly but tastes like it simmered all day
02 -
- The sauce thickens as it bakes, so make it slightly thinner than you think you need
- Add the crispy onions in the last 10 minutes if you prefer them extra crunchy
03 -
- Pat the mushrooms dry before cooking so they brown instead of steam
- Grate fresh nutmeg if you can, it makes a subtle but noticeable difference