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Best Easy Green Bean Casserole with Crispy Fried Onions

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This green bean casserole features tender-crisp green beans in a rich, from-scratch mushroom cream sauce, topped with shatteringly crispy homemade fried onions. It’s the side dish that steals the show at any gathering.

Ingredients

Scale
  • 2 pounds fresh green beans, ends trimmed
  • 1 tablespoon kosher salt (for blanching water)
  • Ice water bath
  • 4 tablespoons unsalted butter
  • 12 ounces cremini mushrooms, thinly sliced
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warm
  • 1 cup heavy cream
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup grated Parmesan cheese (optional)
  • 2 large yellow onions, thinly sliced into rings (about 3 cups)
  • 1 cup buttermilk
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups vegetable oil, for frying
  • 1 cup grated Gruyère cheese (optional)

Instructions

  1. Fill a large pot with water and add 1 tablespoon kosher salt. Bring to a rolling boil. Prepare an ice water bath in a large bowl.
  2. Add trimmed green beans to boiling water and blanch for exactly 3 minutes. Drain immediately and plunge into ice water bath for 2-3 minutes until completely cool. Drain well and pat dry. Set aside.
  3. In a medium bowl, soak thinly sliced onions in buttermilk for at least 10 minutes.
  4. In a shallow dish, whisk together 1 1/2 cups flour, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and cayenne (if using).
  5. Heat vegetable oil in a deep pot to 350°F (175°C). Working in batches, lift onions from buttermilk, letting excess drip off. Toss in seasoned flour, shaking off excess. Fry for 2-3 minutes until deep golden brown. Transfer to a wire rack and season immediately with salt. Repeat with remaining onions.
  6. In a large skillet or Dutch oven, melt butter over medium heat. Add sliced mushrooms and cook 6-8 minutes until golden brown. Add diced onion and cook 4-5 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  7. Sprinkle 1/4 cup flour over mushroom mixture and stir constantly for 1-2 minutes. Slowly pour in warm milk while whisking continuously. Add heavy cream, 1 teaspoon salt, white pepper, and nutmeg. Bring to a gentle simmer, then reduce heat to low. Cook 5-7 minutes, stirring occasionally, until sauce thickens. Stir in Parmesan if using. Adjust seasoning.
  8. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  9. Spread blanched green beans evenly in the dish. Pour mushroom cream sauce over the top and gently fold to coat all beans.
  10. If using Gruyère, sprinkle evenly over the top. Scatter about two-thirds of the crispy fried onions over the casserole.
  11. Bake uncovered for 20-25 minutes (25-30 minutes if refrigerated) until sauce is bubbly and onions are deep golden brown.
  12. Remove from oven and let rest for 5 minutes. Sprinkle remaining crispy fried onions on top. Serve immediately.

Notes

For make-ahead: Assemble casserole (without onions) up to 24 hours in advance, cover and refrigerate. Add onions just before baking. For extra crispy onions, double-fry: first at 325°F for 2 minutes, cool, then fry again at 350°F for 1-2 minutes. Don’t skip the nutmeg—it adds subtle depth. Leftovers keep refrigerated for up to 4 days.

Nutrition

Keywords: green bean casserole, crispy fried onions, holiday side dish, Thanksgiving, Christmas, from scratch, mushroom cream sauce

Find it online: https://breezybake.com/best-easy-green-bean-casserole-with-crispy-fried-onions/