Print

Cozy Autumn Crispy Green Bean Casserole – Easy Homemade Recipe

green bean casserole - featured image
Print Recipe

This cozy autumn crispy green bean casserole features tender-crisp green beans, a rich from-scratch creamy mushroom sauce, and a homemade crispy onion topping. It’s the perfect side dish for fall gatherings and holidays, converting even the biggest skeptics.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 1 tablespoon salt, for blanching water
  • Ice water bath, for shocking the beans after blanching
  • 3 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 1 ½ cups whole milk, warmed
  • ½ cup heavy cream
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • Pinch of nutmeg
  • 2 large yellow onions, thinly sliced into rings
  • ⅓ cup all-purpose flour
  • ⅓ cup panko breadcrumbs
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper (optional)
  • ½ cup buttermilk
  • Vegetable oil, for frying (about 2 cups)
  • Fresh parsley, chopped (optional garnish)
  • Extra fresh thyme sprigs (optional garnish)

Instructions

  1. Fill a large pot with water and add 1 tablespoon of salt. Bring to a rolling boil. Fill a large bowl with ice water. Drop the trimmed green beans into the boiling water and cook for exactly 3 minutes. Immediately transfer to the ice water bath using a slotted spoon. Let sit for 2-3 minutes, then drain well and pat dry. Set aside.
  2. Separate the thinly sliced onion rings into individual pieces. In a shallow bowl, whisk together ⅓ cup flour, panko, ½ teaspoon salt, garlic powder, and cayenne. Pour buttermilk into another shallow bowl. Working in batches, dip onion rings into buttermilk, let excess drip off, then coat in flour mixture. Place on a wire rack.
  3. Pour about 2 inches of vegetable oil into a medium saucepan and heat to 350°F (175°C). Fry coated onions in small batches for 2-3 minutes, stirring occasionally, until deep golden brown. Transfer to a paper towel-lined plate. Sprinkle with a pinch of salt while warm.
  4. In a large skillet, melt butter over medium heat. Add sliced mushrooms and diced onion, spreading into an even layer. Cook undisturbed for 4 minutes, then stir and cook for another 3-4 minutes until onions are translucent and mushrooms are browned. Add minced garlic and cook for 30 seconds.
  5. Sprinkle ¼ cup flour over the mushroom mixture and stir constantly for 1 minute. Slowly pour in warmed milk while whisking continuously. Add heavy cream, thyme, smoked paprika, ½ teaspoon salt, pepper, and nutmeg. Bring to a gentle simmer, then reduce heat to low. Cook for 3-4 minutes, stirring occasionally, until sauce thickens. Adjust seasoning.
  6. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread blanched green beans evenly in the dish. Pour mushroom sauce over the top and gently fold together until beans are well coated. Spread into an even layer.
  7. Top the casserole with a generous layer of homemade crispy onions (about two-thirds of what you made). Reserve the rest for garnishing after baking.
  8. Bake for 20-25 minutes, until sauce is bubbly around the edges and topping is deeply golden. If onions brown too quickly, loosely tent with foil for the last 5 minutes. Remove from oven and let rest for 5 minutes.
  9. Right before serving, sprinkle remaining crispy onions on top. Garnish with fresh parsley or thyme sprigs if desired.

Notes

Don’t skip blanching the green beans for perfect tender-crisp texture. Warm the milk before adding to the sauce to prevent lumps. Fry onions in small batches to ensure even crispiness. Make the sauce slightly thinner than desired as it will thicken during baking. Let the casserole rest for 5 minutes before serving to allow the sauce to set. For make-ahead: assemble without crispy onions up to 24 hours in advance, refrigerate, then add onions and bake at 375°F for 30-35 minutes. Leftovers keep in the refrigerator for up to 4 days.

Nutrition

Keywords: green bean casserole, crispy green bean casserole, homemade green bean casserole, fall side dish, Thanksgiving side dish, creamy mushroom sauce, crispy onions

Find it online: https://flurpchef.com/cozy-autumn-crispy-green-bean-casserole-easy-homemade-recipe/