Making our Green Bean Casserole with Crunchy Onions will demonstrate how making something from scratch can yield wonderful results. This will be a family favorite.
Green Bean Casserole with Crunchy Onions
A traditional Thanksgiving and Christmas favorite, made from scratch. This beats any commercial recipe, especially ones using canned ingredients.
Author: Epicurus.com Kitchens
Recipe type: Holiday Cuisine
- 1 1/2 Cups all-purpose flour
- 1/4 Cup cornstarch
- 2 Tablespoons salt
- 1/2 teaspoon paprika or chili powder (to taste)
- 1/2 teaspoon black pepper, ground
- 2 medium yellow onions, peeled, halved and thinly sliced
- ice water
- Flour Dredge
- canola, safflower, peanut or other high-heat oil, for deep-frying
- 3 Tablespoons salted butter
- 12 ounces mushrooms, thinly sliced or coarsely chopped
- few gratings fresh nutmeg (optional)
- freshly ground black pepper
- 3/4 teaspoon table salt
- 2 garlic cloves, minced
- 3 Tablespoons all-purpose flour
- 1 1/2 Cups chicken or turkey broth
- 1/2 Cup heavy cream
- 1 1/2 pounds fresh green beans, trimmed and halved
- 1 teaspoon Kosher salt
- 2 Quarts water (to 1-inch below top of pot)
- butter, for casserole pan
- Blend all the ingredients in a sealed plastic bag, and shake vigorously. Place in a pan, spread evenly.
- Heat the oil to 350 degrees F. The oil should be at least 1/2-inch deep.
- After slicing onions, drop them in a bowl of ice water. When finished slicing, take a handful of onions, shaking excess water off (but do not dry); adding them to the Flour Dredge. Use a fork to coat the onions with the flour mixture.
- In batches, add the onions to the oil, spreading them evenly with a couple of forks. Cook till golden and crispy. Remove with a strainer and set on paper towels to drain excess oil. Continue until all the onions are cooked. Set aside.
- Preheat the oven to 400 degrees F.
- Melt the butter in the bottom of a skillet pan. Add the mushrooms, salt and pepper and saute until they start releasing their liquid, anywhere from 3 to 5 minutes, depending on how they were chopped. Add the garlic and saute one minute more. Add the flour and stir it until it fully coats the mushrooms. Add the broth, 1/4 cup at a time, stirring the whole time. Simmer mixture for 1 minute, then add cream and bring back to a simmer, cooking until the sauce thickens a bit, about 5 to 6 minutes, stirring frequently. Turn off the heat and set aside, keeping it warm but not cooking.
- Add the salt to the water and bring to a rolling boil
- Boil the green beans for 5 minutes (for standard green beans) or 2 to 3 minutes (for haricot vert, or skinny beans). Drain beans, then plunge them into ice water to fully stop them from cooking. Drain again, and set aside.
- Butter a 9- x 13-inch casserole or baking pan.
- Add the drained green beans to the Mushroom Sauce, coating the beans thoroughly. Add the beans and excess sauce to the casserole, spread evenly. Top with the fried onions, spreading evenly over the top.
- Bake the casserole for 15 minutes, or until sauce is bubbling and onions are just a shade darker. Serve at once.
- The onions may be prepared up to a day ahead and kept in an open container at room temperature. The sauce and green beans may also be prepared ahead, added to the casserole, but not topped with the onions. Keep the casserole in the refrigerator if making ahead, covered in aluminum foil.
- Bake the casserole for 15 minutes without the onions in a preheated 325 degree oven.
- Remove from the oven, and top with onions. Return to the oven for an additional 15 minutes until onions are just a little darker and sauce is bubbling.
- Remove and serve immediately.