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Green Bean Casserole with Crispy French Fried Onions Recipe

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4.9 from 73 reviews

This Green Bean Casserole with French Fried Onions is a homemade twist on a classic holiday side dish featuring crispy buttermilk-dipped fried onions and a creamy mushroom and parmesan sauce coating fresh green beans. Perfectly baked until bubbly and topped with crunchy golden onions, it’s a comforting, flavorful dish ideal for family gatherings and festive meals.

Ingredients

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Buttermilk French Fried Onions

  • 2 sweet onions, thinly sliced
  • 2 cups buttermilk
  • Salt and pepper to taste
  • 3 cups all-purpose flour
  • Vegetable or canola oil for frying (about 4 cups)

Green Bean Casserole

  • 2 pounds fresh green beans, trimmed and snapped in half
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 large sweet onion, diced
  • Kosher salt and pepper to taste
  • 16 ounces cremini mushrooms, chopped
  • 4 garlic cloves, minced or pressed
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken or vegetable stock
  • 1 1/2 cups heavy cream
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup freshly grated Parmigiano Reggiano cheese, plus more for topping

Instructions

  1. Prepare French Fried Onions: Place the sliced onions in a large bowl and cover with buttermilk. Let soak while heating oil. Heat vegetable or canola oil in a large stockpot or saucepan to 375 degrees F. Place flour on a plate, season with salt and pepper, and mix well. Dredge soaked onion slices in flour to coat completely. Fry in hot oil in batches for 2 to 3 minutes until golden brown, tossing occasionally. Remove with a slotted spoon and drain on paper towels.
  2. Preheat Oven and Blanch Green Beans: Preheat oven to 400 degrees F. Bring a pot of salted water to a boil. Add green beans and blanch for 5 minutes. Immediately transfer them to a bowl of ice water to halt cooking; drain well.
  3. Cook Vegetables for Sauce: In a large skillet over medium-low heat, heat olive oil and butter. Add diced onion and season with salt and pepper. Cook until softened, about 5 minutes. Add chopped mushrooms and cook an additional 5 minutes until softened. Stir in garlic and cook for 1 minute more.
  4. Make Roux and Sauce: Sprinkle flour over vegetable mixture, stirring to create a roux. Cook for 2 to 3 minutes until fragrant and nutty. Gradually whisk in stock, stirring continuously. Simmer for about 5 minutes until thickened. Stir in heavy cream until combined. Add grated nutmeg and parmesan cheese. Remove from heat.
  5. Combine Green Beans and Sauce: Add drained green beans to the sauce and toss gently to coat evenly. Transfer the mixture into a 9×13 inch baking dish. Sprinkle additional parmesan cheese on top, then evenly distribute the prepared French fried onions over the casserole.
  6. Bake and Serve: Bake in the preheated oven for 25 minutes until the sauce is bubbly and warmed through. Serve immediately for the best texture and flavor.

Notes

  • If short on time, store-bought French fried onions can be used as a topping.
  • Use vegetable stock for a vegetarian version, or chicken stock for richer flavor.
  • For best texture, be sure to drain green beans after blanching to avoid watery casserole.
  • Double or halve the recipe based on serving size; keep fried onions amount the same or increase for extra crunch.
  • Ensure oil temperature stays at 375 degrees F for crispy fried onions; adjust heat accordingly.

Find it online: https://yummelle.com/green-bean-casserole-with-crispy-french-fried-onions-recipe/