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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 onions
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 with crispy onions

    Green Bean Casserole (No Mushroom Soup)

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    Servings 8 people

    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:

    • lbs fresh green beans rinsed, ends trimmed, and halved
    • 1 gallon water
    • 1 tbsp salt

    For the Sauce:

    • 2 tablespoons butter
    • tablespoons all-purpose flour or GF flour
    • cups milk
    • 1 pinch ground nutmeg
    • Freshly ground salt to taste

    For the Mushrooms:

    • 1 tbsp butter or olive oil
    • 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
    • cup panko breadcrumbs or GF breadcrumbs
    • 4 oz shredded Gruyere cheese divided
    • 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.

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