Green Bean Casserole With Crispy Baked Onions Strings
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The Perfect Green Bean Casserole with Crispy Baked Onion Strings combines tender green beans, creamy mushroom sauce, and golden toppings for a festive favorite!
Green Bean Casserole With Crispy Baked Onions Strings
The Perfect Green Bean Casserole with Crispy Baked Onion Strings combines tender green beans, creamy mushroom sauce, and golden toppings …
Health Info
Green Bean Casserole (No Mushroom Soup)
Description
The Perfect Green Bean Casserole with Crispy Baked Onion Strings combines tender green beans, creamy mushroom sauce, and golden toppings for a festive favorite!
Ingredients
For the Onions:
- 2 large yellow onions thinly sliced lengthwise
- 1 tbsp olive oil
- ¼ tsp garlic salt or 1/2 teaspoon garlic powder + 1/2 teaspoon salt
- ½ cup all-purpose flour
- ½ cup panko breadcrumbs or GF breadcrumbs
For the Green Beans:
- 1½ lbs fresh green beans rinsed, ends trimmed, and halved
- 1 gallon water
- 1 tbsp salt
For the Sauce:
- 2 tablespoons butter
- 2½ tablespoons all-purpose flour or GF flour
- 2½ cups milk
- 1 pinch ground nutmeg
- Freshly ground salt to taste
For the Mushrooms:
- 1 tbsp butter or olive oil
- 1½ lbs 24 ounces sliced button mushrooms
- 3 cloves garlic minced
- 1 tsp lemon juice
- 1 tbsp fresh parsley leaves chopped
- Salt and pepper to taste
For the Casserole Topping:
- 2 tbsp melted butter
- ⅔ cup panko breadcrumbs or GF breadcrumbs
- 4 oz shredded Gruyere cheese divided
- ⅓ cup grated Parmesan cheese
Instructions
Preparing the Onions:
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and spray with nonstick cooking spray.
- In a large bowl, toss the sliced onions with olive oil, garlic salt, flour, and 1/2 cup of panko breadcrumbs. Use your hands to ensure everything is evenly coated.
- Spread the onions evenly on the prepared baking sheet and bake for 15-25 minutes, tossing with tongs every 8-10 minutes, until crispy and golden.
- Once done, set the onions aside. Reduce the oven temperature to 350°F (175°C).
Blanching the Green Beans:
- Bring 1 gallon of water and 1 tablespoon of salt to a boil in a large saucepan.
- Add the green beans and boil for 5 minutes.
- Prepare a large bowl filled with ice water. Drain the beans and immediately transfer them to the ice water to stop the cooking process.
- Drain again and pat the beans dry. Set aside.
Cooking the Mushrooms:
- Heat 1 tablespoon of butter (or olive oil) in a large skillet over medium heat. Add minced garlic and cook for 30 seconds to 1 minute, stirring constantly.
- Add the mushrooms and sauté over medium-high heat until they release their liquid, about 5 minutes.
- Reduce the heat and continue cooking until the liquid evaporates and the mushrooms turn golden brown, about 3-5 minutes.
- Stir in the lemon juice, parsley, salt, and pepper. Cook for 1 minute more until fragrant. Transfer the mushrooms to a plate and set aside.
Making the Sauce:
- In the same skillet, melt 2 tablespoons of butter over medium heat. Whisk in 2 1/2 tablespoons of flour and cook, stirring constantly, for about 2-3 minutes until the mixture smells like baked pie crust.
- Gradually whisk in the milk, about 1/2 cup at a time, ensuring there are no lumps.
- Add a pinch of nutmeg and season with salt to taste. Bring to a simmer and cook for 3 minutes, whisking constantly, until thickened.
- Stir the reserved mushrooms into the sauce. Set aside.
Casserole Topping:
- Melt 2 tablespoons of butter in a clean skillet over medium heat. Add the 2/3 cup of panko breadcrumbs and stir until evenly coated. Remove from heat and set aside.
- Divide the shredded Gruyere cheese into two portions: 2 ounces for layering inside the casserole and 2 ounces for sprinkling on top.
Assembling the Casserole:
- Lightly grease a 9×13-inch baking dish.
- Spoon half of the caramelized onions into the bottom of the dish. Top with the blanched green beans. Season the green beans with salt and black pepper.
- Spread the mushroom sauce evenly over the green beans. Sprinkle with 2 ounces of Gruyere cheese.
- Top with the remaining onions, pressing them slightly into the sauce.
- Add the buttered panko breadcrumbs, the remaining 2 ounces of Gruyere cheese, and Parmesan cheese evenly on top.
Baking the Casserole:
- Bake in the preheated oven at 350°F (175°C) for about 30 minutes, or until the casserole is hot throughout and the topping is golden brown.
- Remove from the oven and let the casserole sit for 10 minutes before serving.
Recipe Notes
- This recipe can be made with gluten-free flour and breadcrumbs for a GF-friendly version.
- Make sure to season the green beans during the blanching or assembly process to ensure even flavour.
- The Gruyere cheese division is now clearly indicated in the “Casserole Topping” step for clarity.