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Ever Green Bean Casserole (Completely From Scratch!)

A beautiful plate of a homemade, elegant, and crispy-topped Green Bean Casserole, being served with a thick slice of a roasted turkey at a Thanksgiving dinner.

A classic, from-scratch recipe for ‘The Best Green Bean Casserole,’ a quintessential holiday side dish. This elevated version features fresh green beans in a rich and creamy homemade mushroom sauce, made with both fresh cremini and dried shiitake mushrooms for a deep umami flavor, completely avoiding canned soups. The casserole is topped with a layer of crispy, homemade fried onions for the perfect crunchy finish.

Ingredients

  • For the Topping:
  • 1 white onion, halved and thinly sliced
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • Kosher salt
  • Vegetable oil, for frying
  • For the Casserole:
  • 1 ounce dried shiitake mushrooms
  • 4 tablespoons unsalted butter
  • 1 white onion, diced
  • 12 ounces cremini mushrooms, sliced
  • 6 tablespoons all-purpose flour
  • 4 cups low-sodium chicken or vegetable broth
  • 1 1/2 pounds fresh green beans, trimmed and halved
  • 3/4 cup heavy cream
  • Freshly ground black pepper

Instructions

  1. Make the Topping: Place the thinly sliced onions in a bowl with the buttermilk and let them soak for at least 5 minutes.
  2. Heat 2 to 3 inches of vegetable oil in a large pot to 350°F. In a separate bowl, combine the 2 cups of flour and 1 teaspoon of salt.
  3. Working in batches, remove the onions from the buttermilk, toss them in the flour mixture to coat, shake off the excess, and fry for 4 to 6 minutes, until golden brown. Drain on paper towels.
  4. Make the Casserole: Place the dried shiitake mushrooms in a small bowl, cover with about 2 cups of boiling water, and let them steep for 20 minutes. Strain the mushrooms, reserving 1/2 cup of the liquid, and slice them.
  5. Melt the butter in a large Dutch oven over medium heat. Add the diced onion and cook for 7 to 10 minutes, until softened. Add the cremini and steeped shiitake mushrooms and sauté for 10 minutes until softened and their liquid has evaporated.
  6. Sprinkle in the 6 tablespoons of flour and cook, stirring, for 1 minute. Whisk in the broth and the reserved mushroom liquid. Bring to a boil, then simmer for 5 to 10 minutes until thickened.
  7. Meanwhile, bring a separate pot of salted water to a boil. Add the green beans and cook for 7 to 10 minutes, until crisp-tender. Drain well and add them to the mushroom sauce.
  8. Stir in the heavy cream, 2 teaspoons of salt, and pepper. Cook for 10 to 12 minutes until the beans are tender and the sauce is thick.
  9. Transfer the green bean mixture to a 4-quart baking dish and top with the prepared fried onions. The casserole can be prepared up to this point 2 hours ahead.
  10. To serve, bake at 350°F for 30 minutes if reheating, then top with the fried onions and bake for 5 more minutes. If baking immediately, bake at 375°F for 15-20 minutes until bubbly.

Notes

  • This is a from-scratch version of the classic Thanksgiving side dish, made without any canned condensed soups for a fresher, more flavorful result.
  • Rehydrating dried shiitake mushrooms and using their soaking liquid is a key technique that adds a deep, savory umami flavor to the sauce.
  • The crispy onions are also made from scratch, providing a superior flavor and texture to the canned variety.
  • The casserole can be made up to 2 hours ahead of time, with the fried onion topping added just before the final bake.

Find it online: https://cookupjoy.com/ever-green-bean-casserole/

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