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Green Bean Casserole
20 mins Prep Time
1 hours 5 mins Cook Time
Green bean casserole has got to be one of my all-time favourite side dishes at Thanksgiving. Perfectly cooked green beans, caramelized browned mushrooms smothered in a garlicky béchamel and topped with crispy seasoned fried onions. It is honestly bliss. This recipe is a classic bean casserole with a bit of extra creaminess from the buttery béchamel. If you are looking for a crowd-pleasing side at your dinner, look no further because this one will surely leave people licking their lips and wanting more. It tastes just as good for leftovers!
Directions
Onion Topping
7 Steps
Step 1
Take your thinly sliced onions and place in buttermilk for about 5-10 minutes. You can use store bought buttermilk or make your own by adding a tablespoon of vinegar to your cup of milk.
Step 2
On a plate or shallow dish, add flour, salt and pepper.
Step 3
In a large pan heat oil on medium to high. Make sure pan is deep enough to deep fry and add enough oil to submerge onions. You can test temperature of oil by placing a wooden spoon into heated oil and seeing if bubbles form around base of the wooden spoon.
Step 4
Transfer buttermilk onions to flour and coat evenly.
Step 5
Carefully place coated onions in hot oil and fry until golden brown.
Step 6
Remove from oil and place on a plate lined with paper towel.
Step 7
Set aside while preparing green bean casserole or store in an airtight container.
Green Bean Casserole
9 Steps
Step 1
Fill a large pot with water, and bring to a boil. In a separate bowl, prepare ice bath (large bowl with water and ice). Add salt to boiling water and cook your green beans in batches (or at once) for about 3 minutes.
Step 2
After 3 minutes, remove beans and submerge in ice bath to stop the beans from cooking further. Remove from ice bath and trim ends of beans. Set aside.
Step 3
In a pan add one tablespoon of olive oil, two tablespoons of butter and add sliced mushrooms.
Step 4
Sautée on medium until nicely caramelized and browned, about 8 minutes. When browned, add 2 thyme sprigs to pan and half of the grated garlic (2 cloves) and sautée on high for an additional 2 minutes (you want to get more colour on mushrooms but watch so garlic doesn't burn). Season with salt and transfer to a plate. Set aside. If your pan is not big enough, you may have to cook mushrooms in batches.
Step 5
Preheat oven to 375°F.
Step 6
In the same pan add four tablespoons of butter, add your flour and stir occasionally, until roux is golden brown and smells mildly nutty, about 4 minutes.
Step 7
Add in milk and cream whisking often until béchamel sauce is thick and bubbling, about 5 minutes. Take off heat and mix in Parmesan, remaining garlic (2 cloves grated) and season with salt and pepper.
Step 8
Arrange blanched green beans and sautéed mushrooms (I like to add a few at the end of cooking for aesthetic purposes) in a 2 quart baking dish. Pour sauce over the beans and mushrooms.
Step 9
Cover with foil and bake for 25–30 minutes in preheated oven. Uncover and continue to bake until casserole is lightly browned on top and around the edges, 15–20 minutes longer. After baking uncovered, top with crispy fried onions you made earlier (I like to cover my casserole with onions but you can use as many or as little as you would like). Additionally I add remaining mushrooms as well as some thyme sprigs for garnish. Bake for about 3 more minutes until onions are slightly darker and aromatic.
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