Green Bean Casserole with Crispy Onions

Adapted from smittenkitchen.com

Made this for Thanksgiving for last year. I can’t take credit for making it all, Normy did all the work and I took the pictures.

In her recipe she says it serves 6, so I doubled it…so I made the adjustments on this post. So if you want to half it its for 6 and not 12.

Crispy Onions
4 medium yellow onions, halved and thinly sliced
DSC_0588-1
1/2 cup all-purpose flour
4 tablespoons panko breadcrumbs
1 teaspoon salt
Freshly ground black pepper
Canola, peanut, for deep-frying

Mushroom Sauce
3 tablespoons butter
24 ounces white button mushrooms, thinly sliced  (I probably used 36 ounces of mushrooms as I LOVE them)
DSC_0586-1
Freshly ground black pepper
1 1/2 teaspoon salt
4 garlic cloves, minced
6 tablespoons all-purpose flour
3 cups chicken broth
1 cup heavy cream

3 pounds green beans, trimmed and halved
DSC_0589-1

DSC_0590-1
For the onions: Toss the onions with flour and breadcrumbs, season with salt and pepper. Heat 1-inch or so of oil in a 12-inch cast iron skillet until you drop an onion in oil and it fries, if it just floats to the bottom, then its not ready and keep heating. Once the oil is hot enough go ahead and add the onions, just a couple of handfuls at a time.
DSC_0600-1

DSC_0602-1

Fry until a light golden brown
DSC_0609-1

Remove with slotted spoon, and spread out on a plate that covered with paper towels and let them drain. Repeat with remaining onions. Set aside until needed.

Heat oven to 400 degrees

to make the beans: Bring a large pot of salted water to boil and boil greens for 5 minutes Drain beans, then plunge them into ice bath to stop them from continuing to cook. Drain again, and set aside.

Make the mushroom sauce: Heat a 12-inch cast iron skillet over medium high heat and melt the butter. Add the mushrooms, and season with salt and pepper and saute them until they start releasing their liquid, about 5 minutes. Add the garlic and saute one minute. Add flour and stir it until it fully coats the mushrooms. Add the broth, 1/4 cup at a time, stirring the whole time. Simmer mixture for a couple of minutes, then add cream and bring back to a simmer, cooking until the sauce thickens a bit, 7 minutes, stirring frequently.

Grab a large baking dish and pour mushroom sauce in dish and spread out evenly in bottom of dish. Then add green beans over the mushroom sauce and stir together so the sauce coats the beans. Then top the mushroom sauce and beans with the onions.
DSC_0615-1

DSC_0616-1

DSC_0621-1

DSC_0627-1
Then place in oven and bake for 25 minutes or until the sauce is bubbling and onions are browned.

Serve up nice and hot
DSC_0735-1

Lots of food!
DSC_0775-1

MMMMM I stuffed my face!
DSC_0785-1

Happy Thanksgiving with a great bunch of people!
DSC_0942-1

 

Recipe

  • Crispy Onions
  • 4 medium yellow onions, halved and thinly sliced
  • 1/2 cup all-purpose flour
  • 4 tablespoons panko breadcrumbs
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Canola, peanut, for deep-frying
  • Mushroom Sauce
  • 3 tablespoons butter
  • 24 ounces white button mushrooms, thinly sliced (I probably used 36 ounces of mushrooms as I LOVE them)
  • Freshly ground black pepper
  • 1 1/2 teaspoon salt
  • 4 garlic cloves, minced
  • 6 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 3 pounds green beans, trimmed and halved
  • For the onions: Toss the onions with flour and breadcrumbs, season with salt and pepper. Heat 1-inch or so of oil in a 12-inch cast iron skillet until you drop an onion in oil and it fries, if it just floats to the bottom, then its not ready and keep heating. Once the oil is hot enough go ahead and add the onions, just a couple of handfuls at a time.
  • Fry until a light golden brown
  • Remove with slotted spoon, and spread out on a plate that covered with paper towels and let them drain. Repeat with remaining onions. Set aside until needed.
  • Heat oven to 400 degrees
  • to make the beans: Bring a large pot of salted water to boil and boil greens for 5 minutes Drain beans, then plunge them into ice bath to stop them from continuing to cook. Drain again, and set aside.
  • Make the mushroom sauce: Heat a 12-inch cast iron skillet over medium high heat and melt the butter. Add the mushrooms, and season with salt and pepper and saute them until they start releasing their liquid, about 5 minutes. Add the garlic and saute one minute. Add flour and stir it until it fully coats the mushrooms. Add the broth, 1/4 cup at a time, stirring the whole time. Simmer mixture for a couple of minutes, then add cream and bring back to a simmer, cooking until the sauce thickens a bit, 7 minutes, stirring frequently.
  • Grab a large baking dish and pour mushroom sauce in dish and spread out evenly in bottom of dish. Then add green beans over the mushroom sauce and stir together so the sauce coats the beans. Then top the mushroom sauce and beans with the onions.
  • Then place in oven and bake for 25 minutes or until the sauce is bubbling and onions are browned.
  • Serve up nice and hot
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s