Q1: Why did my cream sauce turn out lumpy?

A lumpy cream sauce is almost always because the liquid was added to the roux too quickly. The secret to a perfectly smooth sauce is to add your broth and cream slowly, especially at the beginning, in a thin and steady stream, while whisking constantly.

Q2: Can I bake the onions instead of frying them?

Yes! For a simpler, hands-off method, you can toss your flour-coated onions with a generous amount of oil and bake them on a sheet pan in a hot, $425^{\circ}F$ oven for about 20-30 minutes, tossing occasionally, until they are golden and crisp.

Q3: Can I use frozen green beans instead of fresh?

You can, but for the absolute best, most authentic crisp-tender texture, fresh green beans are highly recommended. If you do use frozen, you can skip the blanching step, but be sure they are completely thawed and patted very dry.

Q4: Can I make this vegetarian?

Of course! To make a delicious vegetarian version, simply substitute the chicken broth with a high-quality, flavorful vegetable or mushroom broth.

Q5: Can I make this gluten-free?

Yes! To make this recipe gluten-free, simply substitute the all-purpose flour in both the sauce and the onion coating with an equal amount of your favorite gluten-free all-purpose flour blend.

Ever Green Bean Casserole (Completely From Scratch!)

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.

Author: Evelyn

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

Make the Topping: Place the thinly sliced onions in a bowl with the buttermilk and let them soak for at least 5 minutes.
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.
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.
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.
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.
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.
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.
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.
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.
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/