Green Bean-Mushroom Casserole

Total Time:
55 min
Prep:
20 min
Cook:
35 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • For the casserole:
  • 2 tablespoons unsalted butter
  • 1 white onion, diced
  • 4 ounces cremini mushrooms, sliced
  • 4 ounces shiitake mushrooms, stemmed and sliced
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium chicken or vegetable broth
  • 1/2 cup half-and-half
  • Kosher salt
  • 1 1/2 pounds green beans, trimmed and halved
  • Freshly ground pepper
  • For the topping:
  • 1 white onion, halved and thinly sliced
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • Kosher salt
  • Vegetable oil, for frying
Directions
  • Make the casserole: Melt the butter in a large Dutch oven over medium heat. Add the diced onion; cook, stirring, until softened, 7 to 10 minutes. Add the mushrooms; saute until softened and most of the liquid has evaporated, 10 minutes. Sprinkle in the flour; cook, stirring, 1 minute. Add the broth and half-and-half. Bring to a boil, then reduce the heat to medium low and simmer until thickened, about 5 minutes.

  • Bring a pot of salted water to a boil. Add the green beans and cook until crisp-tender, 7 to 10 minutes. Drain; shake off any excess water and add to the mushroom sauce. Cook, stirring occasionally, until the beans are very tender, 10 to 12 minutes. Season with salt and pepper.

  • Make the topping: Soak the sliced onion in the buttermilk, 5 minutes. Combine the flour and 1 teaspoon salt in a medium bowl. Heat 2 to 3 inches vegetable oil in a large pot until a deep-fry thermometer registers 350 degrees F. Working in batches, drain the onion, toss with the flour and shake off the excess, then fry until golden, 4 to 6 minutes. Drain on paper towels.

  • Transfer the green bean mixture to a 4-quart baking dish and top with the fried onion. (The casserole and topping can be made up to 2 hours ahead; refrigerate the casserole. Bring to room temperature; reheat at 350 degrees F, 30 minutes. Top with the fried onion; bake 5 more minutes.)

  • Photograph by Chris Court


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes