Green Bean Casserole
Next-level green bean casserole recipe! Made wholly from scratch, with fresh veg, creamy mushroom sauce, & crispy French fried onions.
Servings: 12 people
Calories: 261kcal
Ingredients
For the Green Bean Casserole
- .5 ounce dried mushrooms
- 1 cup hot water
- 6 tablespoons unsalted butter divided
- 8 ounces mushrooms sliced
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- 1/2 cup heavy whipping cream
- 1 teaspoon Worcestershire sauce
- 32 ounces green beans trimmed and cut into bite-sized pieces
For the French Fried Onion Topping
- 2 onions sliced
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- oil for frying
Instructions
To Make the Green Bean Casserole
- Soak the dried mushrooms in hot water until softened (approx. 30 minutes).
- Melt 2 tablespoons of the butter in a large skillet over medium heat, then add the softened dried mushrooms (reserving the soaking liquid), fresh sliced mushrooms, salt, garlic powder, and pepper.
- Saute until the juices release, then evaporate, and the mushrooms have a nice brown crust (approx. 5 to 10 minutes).
- Add the remaining 4 tablespoons of butter and allow it to melt.
- Sprinkle the flour all over the surface and cook, stirring, until the mushrooms are coated in the paste.
- Slowly whisk in the reserved mushroom water.
- Slowly whisk in the milk and cream, and allow the mixture to come to a simmer, then stir in the Worcestershire sauce.
- Place the green beans in a 3-quart baking dish and pour the sauce on top.
- Sprinkle with French fried onions and bake in a preheated, 350-degree F oven until the green beans are tender (approx. 20 to 45 minutes, depending upon your personal taste).
To Make the French Fried Onions
- Heat a large pot of oil to 350 degrees F over medium heat.
- Place the onions in a large bowl and add the buttermilk, tossing to coat.
- In a gallon-sized zip-top bag, combine the flour, salt, and cayenne pepper.
- Drain any excess buttermilk away, and add the onions to the bag, tossing to coat.
Nutrition
Serving: 0.083batch | Calories: 261kcal | Carbohydrates: 27g | Protein: 6g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 535mg | Potassium: 378mg | Fiber: 3g | Sugar: 6g | Vitamin A: 943IU | Vitamin C: 11mg | Calcium: 107mg | Iron: 2mg