Green Bean Casserole Crispy Onions (Print Version)
Tender green beans simmered in creamy mushroom sauce topped with golden crispy onions.
# What You 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 button 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 cup heavy cream
10 - 1/2 tsp salt
11 - 1/4 tsp ground black pepper
12 - 1/4 tsp ground nutmeg
→ Topping
13 - 1 1/2 cups crispy fried onions
# How-To:
01 - Preheat the oven to 375°F.
02 - Bring a large pot of salted water to a boil. Add the green beans and cook for 4–5 minutes until just tender and bright green. Drain and immediately transfer to an ice bath to stop cooking. Drain well and set aside.
03 - In a large skillet over medium heat, melt the butter. Add the chopped onions and cook for 2–3 minutes until softened. Stir in the garlic and mushrooms, and sauté until the mushrooms release their liquid and become golden brown, about 5–6 minutes.
04 - Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute. Gradually whisk in the milk, vegetable broth, and heavy cream. Add salt, pepper, and nutmeg. Cook, stirring, until the sauce thickens, about 3–4 minutes.
05 - Remove from heat. Add the blanched green beans to the sauce, tossing to coat evenly.
06 - Transfer the mixture to a lightly greased 2-quart baking dish. Bake uncovered for 20 minutes.
07 - Remove from the oven, sprinkle the crispy fried onions evenly over the top, and return to the oven. Bake for an additional 10 minutes, or until the onions are golden and the casserole is bubbling.
08 - Let cool for 5 minutes before serving.
# Expert Advice:
01 -
- That creamy mushroom sauce clings to every green bean, and the crispy onions on top create the most incredible texture contrast
- It comes together in under an hour but tastes like something that simmered all day
02 -
- Adding nutmeg might seem strange but it is the secret ingredient that makes the sauce taste restaurant quality
- The sauce will look thinner than you expect in the pan but thickens perfectly during baking
03 -
- If your sauce looks too thick, add warm broth one tablespoon at a time until it reaches coating consistency
- Room temperature ingredients help prevent lumps when making the sauce