...
Go Back
–+ servings

Creamy Green Bean Casserole with Crispy Baked Onions

This from-scratch green bean casserole combines crisp-tender fresh green beans with mushrooms and a creamy homemade gravy. A layer of crunchy baked onions finishes the dish, giving the casserole plenty of texture without relying on canned condensed soup.
Print Pin
Course: Side Dish
Cuisine: American
Keyword: Creamy Green Bean Casserole with Crispy Baked Onions, Creamy Green Bean Casseroles
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Servings: 8

Ingredients

Baked “Fried” Onions

  • 1 medium onion
  • 1/2 cup (62g) all-purpose flour
  • 3/4 cup (45g) panko breadcrumbs
  • salt
  • 1/4 tsp ground black pepper
  • 1 large egg
  • 1 tbsp (15ml) milk

Green Bean Casserole

  • 1 tbsp + 1 teaspoon salt, divided
  • 1 pound fresh green beans, rinsed, ends trimmed, and halved
  • 2 tbsp (28g) unsalted butter
  • 8 ounces sliced mushrooms
  • 1/2 tsp ground black pepper
  • 2 large cloves garlic, minced
  • 2 tbsp (15g) all-purpose flour
  • 3/4 cup (180ml) chicken or vegetable broth
  • 1 1/4 cup (300ml) half-and-half

Instructions

  • Heat the oven to 450°F (232°C). Cover a large baking sheet with parchment paper or a silicone baking mat and set it aside.
  • Prepare the onions: Thinly slice the onion and separate the individual pieces. Place the flour in a small bowl. In a second bowl, combine the panko, salt, and pepper. In a third bowl, whisk together the egg and milk. Working with a few onion slices at a time, coat them first in flour, then in the egg mixture, and finally in the seasoned panko. Arrange the coated onions on the prepared baking sheet. Continue until all of the onion has been breaded. Bake for about 20 minutes, turning the onions twice during baking, until golden brown. Set aside. You can blanch the green beans while the onions bake.
  • Lower the oven temperature to 400°F (204°C).
  • Blanch the green beans: Bring 1 gallon of water and 1 Tablespoon of salt to a boil in a large saucepan. Add the green beans and boil for 5 minutes. Meanwhile, prepare a large bowl of ice water. Drain the beans and immediately place them in the ice water to halt the cooking process. Drain once more and set aside.
  • Prepare the casserole sauce: Melt the butter in a large 10- to 12-inch ovenproof skillet over medium-high heat. Add the mushrooms, remaining 1 teaspoon salt, and black pepper. Cook for about 5 minutes, stirring from time to time, until the mushrooms start releasing moisture. Stir in the garlic and cook for another 2 minutes. Sprinkle the flour over the mushrooms and stir until incorporated and the released moisture has been absorbed. Pour in the chicken or vegetable broth and simmer for 3 minutes. Reduce the heat to medium-low and stir in the half-and-half. Continue cooking, stirring occasionally, for about 10 minutes, or longer if you want the sauce thicker.
  • Take the skillet off the heat. Stir in about one-quarter of the baked onions along with all of the green beans, making sure the beans are evenly coated with the sauce. If your skillet cannot go in the oven, transfer the mixture to a greased 2–3-quart casserole dish. Scatter the remaining onions over the top. Bake for about 15 minutes, until the casserole is bubbling around the edges. Serve warm.
  • Refrigerate leftovers in an airtight container for up to 4 days and reheat as desired.

.

Recipe Notes

  • To prepare the casserole ahead, follow the recipe through assembly, but switch off the oven once the onions have finished baking. Allow the assembled casserole to cool completely, cover tightly, and refrigerate overnight. The following day, bake at 400°F (204°C) for 20 minutes, or until bubbling.
  • For longer storage, assemble the casserole completely, including the onion topping, and freeze it for up to 3 months before baking. Thaw it in the refrigerator and then bake according to the recipe.
  • Panko breadcrumbs: Panko provides the crisp coating for the baked onions.
  • Skipping the onion topping: The onions can be omitted. Instead, sprinkle 1/2 cup panko breadcrumbs over the casserole before baking.
  • Using French’s crispy fried onions: Replace the homemade onions by stirring 1/2 cup of crispy fried onions into the gravy and green beans in step 6, then adding 1 cup over the top before baking.
  • Mushrooms: They can be omitted without otherwise changing the recipe. Thinly sliced bell pepper can also be used in their place.
  • Half-and-half: Heavy cream can replace the half-and-half for a richer result. Whole milk can be used if necessary, although half-and-half produces the intended creamy consistency. Avoid lower-fat or nondairy milk for this recipe.
  • No oven-safe skillet: Transfer the finished green bean and gravy mixture to a greased 2–3-quart casserole dish before adding the topping and baking.
  • Doubling the recipe: Double every ingredient. After preparing the bean and gravy mixture, transfer it to a large 9×13-inch casserole dish, cover with the onions, and bake until bubbling, about 25 minutes.

Nutrition

Per serving (1/8 of recipe, estimated):
Calories: 267kcal | Carbohydrates: 26g | Protein: 7g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 1150mg | Potassium: 387mg | Fiber: 3g | Sugar: 6g | Vitamin A: 683IU | Vitamin C: 9mg | Calcium: 108mg | Iron: 2mg
Save
Seraphinite AcceleratorOptimized by Seraphinite Accelerator
Turns on site high speed to be attractive for people and search engines.