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Crispy Green Bean Casserole Recipe with Easy Golden Onion Topping

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A nostalgic and comforting green bean casserole featuring tender green beans in a creamy mushroom sauce topped with a crispy, golden onion topping. Perfect for holiday dinners, potlucks, or cozy family meals.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed and halved (can use frozen if pressed for time)
  • Salt, for blanching
  • 2 tablespoons unsalted butter
  • 8 ounces cremini or white mushrooms, finely chopped
  • 2 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 3 tablespoons all-purpose flour (can swap with gluten-free flour)
  • 1 ½ cups whole milk, warmed (or dairy-free milk like oat milk)
  • ½ cup low-sodium chicken or vegetable broth
  • Salt and freshly ground black pepper, to taste
  • ½ teaspoon dried thyme (optional)
  • 1 large yellow onion, thinly sliced into rings
  • ½ cup all-purpose flour (or cornstarch for extra crispiness)
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • Vegetable oil, for frying (or olive oil for lighter touch)

Instructions

  1. Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add the trimmed green beans and cook for 3-4 minutes until bright green and just tender. Drain and immediately plunge into ice water to stop cooking and keep the vibrant color. Drain again and set aside.
  2. While beans blanch, heat about 1 ½ inches of vegetable oil in a deep skillet over medium heat to 350°F (175°C). In a bowl, toss the thinly sliced onions with flour, smoked paprika, salt, and pepper until evenly coated. Fry onions in batches, stirring gently, for 2-3 minutes or until golden and crispy. Use a slotted spoon to transfer to paper towels to drain excess oil.
  3. Melt butter in a large skillet over medium heat. Add the diced onion and sauté for 3 minutes until translucent. Stir in garlic and chopped mushrooms; cook until mushrooms release their moisture and it evaporates, about 5-7 minutes. Sprinkle flour over the mixture and stir well to combine, cooking for 1-2 more minutes to remove the raw flour taste.
  4. Slowly whisk in the warmed milk and broth, stirring constantly to avoid lumps. Bring to a gentle simmer, stirring frequently, until the sauce thickens and coats the back of a spoon, about 5 minutes. Stir in thyme, then season with salt and pepper to taste. Remove from heat.
  5. Preheat oven to 350°F (175°C). In a large bowl, gently toss the blanched green beans with the mushroom sauce until well coated. Transfer the mixture to a 9×13-inch baking dish and spread evenly.
  6. Bake uncovered for 20 minutes to heat through and let flavors meld. Remove from oven, sprinkle the crispy golden onion topping generously over the casserole, and bake for an additional 5 minutes to let the topping set.
  7. Let the casserole rest for 5 minutes before serving.

Notes

Blanch green beans quickly to keep them crisp-tender and vibrant. Fry onion topping in batches to ensure crispiness and avoid sogginess. Stir constantly when adding milk to mushroom sauce to prevent lumps. Use fresh green beans and mushrooms for best texture and flavor. For vegan or gluten-free versions, swap ingredients as suggested. Rest casserole 5 minutes before serving to maintain topping crunch.

Nutrition

Keywords: green bean casserole, crispy onion topping, mushroom sauce, holiday side dish, comfort food, easy casserole, family recipe

Find it online: https://elvafood.com/crispy-green-bean-casserole-recipe-with-easy-golden-onion-topping/