Green Bean Casserole Recipe

In addition to classic turkey gravy, presents this wonderful green bean casserole recipe. It is great for the holidays, to entertain dinner guests, or for a family dinner. Great for all occasions!

Green Bean Casserole
Yield: 8 servings


For the topping:
2 medium onions, thinly sliced in half moons
1/4 cup all-purpose flour
2 Tbsp. panko bread crumbs
1 tsp.salt

For beans:
1 pound fresh green beans, rinsed and trimmed
1 gallon water
2 Tbsp. kosher salt

For sauce:
2 Tbsp.unsalted butter
12 ounces cremini mushrooms, trimmed and cut into 1/2-inch pieces
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 cloves garlic, minced
1/4 tsp. nutmeg
2 Tbsp. all-purpose flour
1 cup chicken stock
1 cup half-and-half


Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with butter and evenly spread the onions on the pan. Bake in the oven until golden brown, tossing every 10 minutes, for approximately 30 minutes. Once done, remove from the oven and set aside until ready to use.

Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in a large stock pot. Blanch for 5 minutes, or just until al dente. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a large sauté pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic, nutmeg, S&P and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the stock and simmer for 1 minute. Add the half-and-half and cook until the mixture thickens, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Transfer to a casserole dish and top with the remaining onions. Place into the oven and bake until bubbly and slightly brown, approximately 15 minutes.

Recipe courtesy of Escoffier School of Culinary Arts

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