Gourmet Green Bean Casserole
Thanksgiving is a special time. On a day where food is such a critical component, why not go the extra distance and bring your standard green bean casserole to the next level?
This Gourmet Green Bean Casserole is a kicked-up version of your average Thanksgiving green bean casserole. No need to open a canned soup, or boxed fried onions. This is all from scratch and just a tad more effort than the original. And over-the-top delicious.
INGREDIENTS
For the Fried Onions
Vegetable oil for frying
1½ cups milk
1 large egg
1 cup all-purpose flour divided
1 cup bread crumbs divided, Panko
1 tsp Kosher salt
2 medium onions thinly sliced, and roughly chopped
For the Casserole
1½ lb green beans fresh, trimmed,
and then cut in half
4 tbsp butter unsalted (plus extra
if needed)
16 oz mushrooms fresh, sliced
2 cloves garlic minced
1/3 cup all-purpose flour
2½ cups chicken or vegetable stock
1 cup heavy cream
1 tbsp Worcestershire sauce
1½ tsp Kosher salt
½ tsp black pepper ground
1 tsp nutmeg whole or ground
INSTRUCTIONS
Make the Fried Onions (Can be done up to 6 hours in advance)
1. Heat oil to 350°F. Use a deep-fryer or sturdy skillet on your stove (only fill the skillet about halfway).
2. In a medium bowl, add the egg to the milk and gently mix.
3. In a separate pan, mix ½ cup flour with ½ cup breadcrumbs and salt. (You’ll use the rest of the flour and breadcrumbs as you continue to bread the onions).
4. Working in batches, add the onions to the milk/egg mixture, then dredge in flour. Place on a large platter or plate. Repeat. You’ll most likely need to add another ½ cup of flour and another ½ cup of breadcrumbs (with a pinch of salt) to finish up all the onions.
5. Fry the onions until golden, about 4 minutes per batch. Drain on paper towels. Sprinkle with a little more salt.
Prepare the Casserole
1. Bring a pot of water to a boil and preheat the oven to 400°F.
2. Add the beans to the boiling water, and cook for 7-8 minutes for al dente and 15-20 minutes for tender beans. Drain and set aside.
3. Meanwhile, melt the butter in a large skillet over medium-high heat.
4. Add the mushrooms. Sauté them, stirring often, until mushrooms start to release their liquid, about 10 minutes. If after 5 to 8 minutes the mushrooms seem dry, add another tablespoon of butter. Cook until very soft. Sprinkle with a pinch of salt and black pepper.
5. Add the garlic to the mushrooms and cook for another 1 minute. Add the flour and stir to coat the mushrooms. Cook for 2 minutes, stirring occasionally.
6. Whisk in the stock and cream and continue whisking until most of the lumps are gone, about 2 minutes. Stir in the Worcestershire sauce, bring to a simmer, and cook, stirring often, until thickened, about 4 to 6 minutes. Stir in the salt, pepper, and nutmeg. Remove from the heat.
7. Add about 1/3 of the fried onions and all of the green beans. Mix until well combined. If not using a cast iron skillet, transfer the mixture to a baking dish.
8. Bake for 20 minutes, adding the remaining onions on top of the casserole in the last 5 minutes of baking. Remove and let rest for 5 to 10 minutes before serving. Or cover and serve within 30 minutes.
NOTES
For an extra bump of flavor, simmer the beans in chicken (or vegetable) stock, and then use 2 cups of the liquid to make the sauce.
The fried onions can be made up to a day in advance. Store in an air-tight container. They will also be fine if left out in a bowl on the counter. (Just be careful, folks like to munch on them, if they see them sitting out!).
The entire casserole can be made 4 to 6 hours prior to baking. Just don’t stir in the 1/3 of the onions until right before baking. If you do prepare the dish ahead of time, we recommend waiting to add the onions for the topping until after the baking is finished. Remove the heated casserole from the oven, and then give it a good stir. Do this because the sauce may have settled while resting. Then top with remaining fried onions.
Leftovers will keep in the fridge for up to 5 days. Reheat in a covered (with foil) baking dish in the oven at 350°F for 20 minutes, or until heated through.
