Description
Homemade green bean casserole made with fresh green beans and a red onion crispy topping. This is the perfect side dish to any Thanksgiving feast, or any other holiday.
Ingredients
Onion topping
- 1 large red onion, thinly sliced
- 3 tablespoons unsalted butter, divided
- 3/4 cup panko bread crumbs (see notes for GF option)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/4 cup freshly grated Parmesan cheese
Casserole
- 2 pounds fresh green beans, trimmed and cut in half (about 1 1/2 to 2 inch pieces)
- 3/4 cup butter, divided
- 2 pounds mushrooms, sliced (I used half button mushrooms, half shitake, but use what you like)
- 4 to 5 garlic cloves, minced
- 1/4 cup all purpose flour (see notes for GF option)
- 1 1/2 cups low sodium chicken broth, or veggie broth
- 2 cups milk (I used skim, but use any type you like)
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- Optional: chopped parsley or chives, for garnish
Instructions
- Prepare: Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 baking dish, set aside. At this time make sure to prepare the mushrooms and green beans as instructed above so that they are ready to go.
- Saute the onions: Heat a large skillet over medium heat, melt 1 tablespoon of the butter. Saute the red onions just until soft. They’re going to cook longer on top of the casserole so you don’t want any color, you just want to take the raw edge off them. Remove the onions from the pan and set aside to cool completely.
- Toast the breadcrumbs: Turn the now empty skillet to medium low, melt the 2 tablespoons of butter, add the breadcrumbs and stir constantly for 1 to 2 minutes, just until they look toasted. Remove to a separate bowl and set aside to cool. Use a paper towel to wipe out the skillet.
- Saute the mushrooms: Returning to the now empty and clean skillet melt 2 tablespoons butter over medium low heat. Add the mushrooms and saute them until they have released their liquid and have browned. Add the garlic and cook 1 more minute. Remove the mushrooms to a clean dish and set aside.
- Make the sauce: Melt 1/4 cup of the butter in the pan. Once melted add the flour and whisk constantly for 2 minutes, or until the raw smell has cooked out. Gradually stream in the chicken broth, whisking the entire time. Once no lumps remain, stir in the milk. Allow the sauce to come to a simmer. Simmer for 3 minutes, or until the sauce thickens. Stir in Parmesan cheese, salt, pepper, and nutmeg.
- Combine: To the sauce add the mushrooms and green beans, stir until everything is well combined and coated in the sauce. Transfer the green bean, sauce, and mushrooms to the greased 9×13 baking dish.
- Finish the onion topping: To the bowl with the breadcrumbs add the salt, pepper, and garlic powder and mix until well combined. Toss the breadcrumb mixture with the sauteed onions until the onions are coated. Spread the onion mixture over top of the casserole. Top with Parmesan cheese.
- Bake: Bake the casserole for 20 to 25 minutes, or until the sauce is bubbly. If the topping starts to brown too much you can cover it with foil.
- Cool and serve: Allow the casserole to cool for 15 minutes, garnish with chopped parsley or chives. Serve warm. Note: if you’re not ready to serve you can keep warm in a 100 degree oven. Or you can assemble the casserole (except for the onion topping) and bake it when you’re getting closer to serving time.
Notes
Gluten free option: to make this recipe gluten free swap the AP flour for all purpose gluten free flour and the panko bread crumbs for gluten free panko bread crumbs.
Blanching green beans: The green beans were super crunchy, which is how I like them. If you want softer green beans you can blanch them before making the casserole. To blanch the green beans bring a large pot of salted water to a boil. Add the green green beans and blanch for 1 to 3 mins (depending on how soft you want them) drain them and immediately transfer them to an ice bath (a bowl with a ton of ice) to stop their cooking. Drain the green beans from the water and proceed with the recipe as normal.
Onion topping option: If you want a shortcut or just really love the traditional onion topping than feel free to make the casserole and then just add those fried onions on top.
Recipe inspired by and adapted form Gimme Some Oven.
