Green Bean Casserole from Scratch

Throw out that sloppy green bean casserole from a can. Try making our traditional homemade green bean casserole with fried onion topping this year. You won't ever return to the canned version after making this.

Ingredients :

For the Crispy Onions

• 1 medium red onion, thinly sliced

• 1 1/2 cups buttermilk

• 1 cup all-purpose flour

• 1 cup panko breadcrumbs

• 2 tablespoons of dry herbs, mixed (parsley, dill, thyme, or whatever else you choose)

• Kosher salt, for seasoning

• Vegetable oil, for frying

For the casserole

• 2 pounds of trimmed and cut into 2-inch lengths green beans

• 1/4 cup (1/2 stick) regular salted butter

• 1 pound of sliced and trimmed cremini or button mushrooms

• 3 cloves garlic, minced

• 1 teaspoon dried thyme

• 2 to 3 tablespoons all-purpose flour

• 1 1/4 cups half and half

• 1 1/4 cups low-sodium chicken broth

• 1/2 cup grated Parmesan cheese

STEPS :

     1. Prepare the onions for frying :

The buttermilk and the red onion slices should be combined in a basin. The onions should be coated, then tossed and put in the refrigerator for at least 15 minutes.

Mix the flour, panko, and dry mixed herbs in a separate little bowl.

     2. Heat the oil for deep-frying :

About 2 inches of vegetable oil should be added to a Dutch oven or other deep pot, and it should be heated to 375°F or until shimmering but not smoking (decrease the heat if you notice smoke wisps). Put a small amount of the panko mixture into the oil to test the temperature; if it begins to bubble and fry, the oil is hot enough.

To drain the fried onions, place a baking sheet covered with paper towels close to the heat.

     3. Deep-fry the onions :

Take the onions out of the buttermilk one handful at a time, then toss them in the flour/panko mixture.

The coated onions should be carefully lowered into the heated oil and fried till deep golden brown. Using tongs or a heat-resistant slotted spoon, remove the onions from the oil and set them on the paper towels to drain.

     4. Preheat the oven and prepare a bowl :

Set a strainer over the sink, preheat the oven to 375°F, and fill a bowl with ice water.

     5. Blanch the green beans :

Bring a sizable saucepan of salted water to a boil. Green beans should be added and boiled for 5 to 6 minutes, until they are barely soft but still slightly crisp.

To halt the cooking process, drain the green beans and shock them in a dish of cold water. Drain once more and set aside when cold.

     6. Cook the mushrooms :

In a big skillet, melt the butter, then add the mushrooms. Cook until softened and tender after adding salt. Garlic and thyme should be added.

     7. Make the creamy sauce :

When the mushrooms are evenly coated, sprinkle the flour over them and toss. Add the chicken broth and half-and-half after stirring.

Simmer the mixture for a while to let the sauce thicken. Green beans and Parmesan cheese should be combined.

     8. Assemble and bake the casserole :

The creamy green bean and mushroom mixture should be transferred to a 3-quart or 9-by-13-inch casserole dish. Bake the casserole for 15 to 20 minutes, or until it is bubbling, then scatter the fried onions on top. Serve warm.

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