Servings
Font
Back
0 from 6 votes

Classic Green Bean Casserole

This classic green bean casserole, made with green beans, mushrooms, and a cream sauce, is a Thanksgiving tradition. Just say no to the can opener.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings: 8 to 10 servings
Calories: 337 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 2 tablespoons kosher salt plus more to taste
  • 1 pound green beans ends trimmed, beans halved crosswise
  • 4 tablespoons unsalted butter
  • 1 pound white mushrooms stemmed and sliced into 1/2-inch (12-mm) slices (about 4 cups)
  • 1/2 to 1 teaspoon cayenne pepper (optional)
  • 1 teaspoon Dijon mustard
  • 4 garlic cloves minced
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 1 cup homemade chicken stock or low-sodium canned chicken broth
  • 1 cup heavy cream
  • 1 cup sour cream
  • 4 cups canola oil for frying
  • 2 medium Red Onions cut into thin rounds

Instructions

    Cup of Yum
  1. Bring a large pot of water to a boil. Fill a large bowl halfway with ice water. Set a colander in the ice water.
  2. When the water comes to a boil, add 2 tablespoons salt and the green beans. Cook until the beans yield slightly when pierced with the tip of a knife but are not cooked through, about 4 minutes. Using a strainer or a slotted spoon or tongs, remove the green beans from the hot water and dump them into the colander in the ice water. Swirl the beans around so they cool quickly. Lift the colander out of the ice bath, let the beans drain, and set aside.
  3. In a 10-inch cast-iron or another ovenproof skillet, melt the butter over medium heat. Add the mushrooms, season with salt, up to 1 teaspoon cayenne, if using, and the mustard. (If kids will be partaking, you may wish to tone down the cayenne.) Stir to blend and cook until the mushrooms give off most of their liquid, 3 to 5 minutes.
  4. Using a whisk, add the garlic and 2 tablespoons of flour. When the flour has been incorporated, add the chicken broth and bring to a boil. Taste for seasoning and adjust accordingly. Stir in the cream and sour cream and gently simmer over low heat until the mixture thickens, 3 to 5 minutes. You should have about 2 cups. Turn off the heat and set the skillet aside.
  5. Pour the oil into a frying pan and heat it over medium heat until it registers 350ºF (176ºC) on a deep-fry or candy thermometer. Line a baking sheet with a kitchen towel and set out a slotted spoon.
  6. In a medium bowl, combine the remaining 1/4 cup flour and cayenne to taste, if using. Toss the onion rounds in the flour mixture and shake off any excess by shaking the rounds in a strainer. Test the oil by dropping in a single onion slice. It should begin to bubble and fry gradually.
  7. Drop a small batch of onions into the oil and gently swirl them as they fry. When they are light to medium brown, which ought to take 1 to 2 minutes, remove them with the slotted spoon and lay them out on the kitchen towel to cool. Sprinkle with salt. Repeat until all of the onions have been fried.
  8. Preheat the oven to 350ºF (176ºC).
  9. To assemble the green bean casserole, stir the green beans into the skillet containing the mushroom mixture. Simmer over low heat just until the green beans become tender when pierced with the tip of a knife, 10 to 15 minutes.
  10. Stir in half the onions. Slide the skillet into the oven for 10 minutes to give the green bean casserole a baked effect. Top with the remaining onions and serve immediately.

Notes

  • Make in advance--Blanch the green beans, prepare the mushroom sauce, and fry the onions up to 2 days in advance. Store each element separately, then assemble before cooking.
  • Make extra onions--Make an extra batch of onions if you think you'll have leftover casserole. After reheating your leftovers, you can top them with fresh crispy fried onions.
  • Leftovers--Extra casserole will keep in the fridge in a sealed container for up to 4 days. Reheat in a 350°F oven.

Nutrition Information

Serving 1portion Calories 337kcal (17%) Carbohydrates 15g (5%) Protein 5g (10%) Fat 30g (46%) Saturated Fat 14g (70%) Monounsaturated Fat 11g Trans Fat 1g Cholesterol 71mg (24%) Sodium 1902mg (79%) Fiber 3g (12%) Sugar 5g (10%)

Nutrition Facts

Serving: 8to 10 servings

Amount Per Serving

Calories 337

% Daily Value*

Serving 1portion
Calories 337kcal 17%
Carbohydrates 15g 5%
Protein 5g 10%
Fat 30g 46%
Saturated Fat 14g 70%
Monounsaturated Fat 11g 55%
Trans Fat 1g 50%
Cholesterol 71mg 24%
Sodium 1902mg 79%
Fiber 3g 12%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.