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- 1
Soak the onions
Pour about 2 inches of vegetable oil into a wide, high-sided skillet and set the burner to medium heat — give it about 15 minutes to come up to frying temperature. While it heats, slice your red onion into thin lengthwise strips and separate the rings into a medium bowl. Pour the buttermilk over them, stir to coat, and let them soak for at least 15 minutes (up to an hour is fine).
- 2
Dredge and fry the onions
In a shallow bowl or pie plate, stir together 1½ cups flour, the panko breadcrumbs, 1½ teaspoons kosher salt, a pinch of cayenne, and the parsley if using. When the oil is hot (around 360°F), drain the onions and dredge them in the flour mixture until fully coated. Working in batches, fry them 2–3 minutes until golden. They'll darken a little after you pull them, so don't push it too far. Drain on a paper-towel-lined plate and repeat with remaining onions.
- 3
Blanch the green beans
Bring a large pot of water to a rolling boil and add a generous tablespoon of kosher salt — it should taste like the sea. Drop all the green beans in at once, cover with a lid, and set a timer for 6 minutes. They should come out crisp-tender with a little bite left. Drain immediately and rinse with cold water to stop the cooking. Blot dry with paper towels.
- 4
Preheat the oven and sauté the mushrooms
Heat your oven to 375°F. In a large skillet over medium-high heat, melt the butter. Add the mushrooms and sprinkle with ½ teaspoon salt. Cook, stirring occasionally, for 7–8 minutes until lightly browned and tender.
- 5
Build the cream sauce
Add the garlic and thyme to the mushrooms and cook for about 1 minute until fragrant. Sprinkle in 2½ tablespoons flour and a pinch of cayenne, stirring for a minute to coat everything. Pour in the half-and-half and chicken broth, whisking out any lumps, and bring to a boil. Drop to a simmer and whisk occasionally for 5–7 minutes until the sauce thickens enough to coat the back of a spoon.
- 6
Assemble and bake
Pull the pan off the heat and stir in the Parmesan and all the green beans until evenly coated. Transfer everything to a 9×13 inch baking dish. Bake at 375°F for 15 minutes until bubbling. Scatter the crispy fried onions evenly over the top, then return to the oven for another 5–10 minutes until everything is heated through. Serve right away.
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Homemade Green Bean Casserole
Created by: HomeCooking
Ingredients
- 2 cup vegetable oil
- 1 red onion
- 1 1/2 cup buttermilk
- 1 1/2 cup all-purpose flour
- 1 1/2 cup panko breadcrumbs
- kosher salt
- cayenne pepper
- 3 tbsp fresh parsley
- 2 lb green beans
- 3 tbsp butter
- 1 lb white button mushrooms
- 3 garlic cloves
- 2 tsp fresh thyme
- 2 1/2 tbsp all-purpose flour
- 1 1/2 cup chicken broth
- 1 1/2 cup half-and-half
- 3/4 cup Parmesan cheese
Instructions
- Soak the onionsPour about 2 inches of vegetable oil into a wide, high-sided skillet and set the burner to medium heat — give it about 15 minutes to come up to frying temperature. While it heats, slice your red onion into thin lengthwise strips and separate the rings into a medium bowl. Pour the buttermilk over them, stir to coat, and let them soak for at least 15 minutes (up to an hour is fine).
- Dredge and fry the onionsIn a shallow bowl or pie plate, stir together 1½ cups flour, the panko breadcrumbs, 1½ teaspoons kosher salt, a pinch of cayenne, and the parsley if using. When the oil is hot (around 360°F), drain the onions and dredge them in the flour mixture until fully coated. Working in batches, fry them 2–3 minutes until golden. They'll darken a little after you pull them, so don't push it too far. Drain on a paper-towel-lined plate and repeat with remaining onions.
- Blanch the green beansBring a large pot of water to a rolling boil and add a generous tablespoon of kosher salt — it should taste like the sea. Drop all the green beans in at once, cover with a lid, and set a timer for 6 minutes. They should come out crisp-tender with a little bite left. Drain immediately and rinse with cold water to stop the cooking. Blot dry with paper towels.
- Preheat the oven and sauté the mushroomsHeat your oven to 375°F. In a large skillet over medium-high heat, melt the butter. Add the mushrooms and sprinkle with ½ teaspoon salt. Cook, stirring occasionally, for 7–8 minutes until lightly browned and tender.
- Build the cream sauceAdd the garlic and thyme to the mushrooms and cook for about 1 minute until fragrant. Sprinkle in 2½ tablespoons flour and a pinch of cayenne, stirring for a minute to coat everything. Pour in the half-and-half and chicken broth, whisking out any lumps, and bring to a boil. Drop to a simmer and whisk occasionally for 5–7 minutes until the sauce thickens enough to coat the back of a spoon.
- Assemble and bakePull the pan off the heat and stir in the Parmesan and all the green beans until evenly coated. Transfer everything to a 9×13 inch baking dish. Bake at 375°F for 15 minutes until bubbling. Scatter the crispy fried onions evenly over the top, then return to the oven for another 5–10 minutes until everything is heated through. Serve right away.