Classic Green Bean Casserole

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 30 min
  • Cook: 40 min
  • Yield: 6 to 8 servings
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Ingredients

For the topping: 

1 large red onion, thinly sliced lengthwise

1 cup buttermilk

Vegetable oil, for frying

1 cup all-purpose flour

1 cup panko breadcrumbs

2 tablespoons finely chopped fresh parsley

Kosher salt

For the casserole:

Kosher salt

2 pounds green beans, trimmed and halved

3 tablespoons unsalted butter

1 pound white button mushrooms, quartered

2 cloves garlic, minced

2 teaspoons fresh thyme

2 tablespoons all-purpose flour

1 1/2 cups half-and-half

1 1/2 cups low-sodium chicken broth

Pinch of cayenne pepper

1/2 cup grated parmesan cheese (about 1 ounce)

Directions

  1. Make the topping: Separate the onion strips and soak in the buttermilk at least 10 minutes. Heat 2 inches of vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 360 degrees F. Combine the flour, panko, parsley and 1 teaspoon salt in a medium bowl. Working in batches, remove the onion strips from the buttermilk, dip in the flour mixture and fry until golden brown and crisp, about 3 minutes. Transfer to a paper towel-lined plate; season with salt.
  2. Make the casserole: Bring a large pot of salted water to a boil. Add the green beans; cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels.
  3. Preheat the oven to 375 degrees F. Melt the butter in a large pot over medium-high heat. Add the mushrooms, season with salt and cook, stirring occasionally, until lightly browned and tender, about 7 minutes. Add the garlic and thyme; cook 1 minute. Add the flour and stir to coat, 1 minute.
  4. Whisk in the half-and-half, chicken broth, cayenne and 1/2 teaspoon salt. Bring to a simmer and cook, whisking occasionally, until slightly thickened, about 5 minutes. Stir in the parmesan and green beans. Transfer to a 3-quart baking dish. (You can refrigerate the casserole, covered, for up to 4 hours; keep the topping at room temperature.)
  5. Bake the casserole until bubbling, about 15 minutes. Stir, then sprinkle with the topping; bake until warmed through, 5 more minutes.

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