Fresh Green Bean Casserole
User Reviews
5
Fresh Green Bean Casserole
Description
Fresh Green Bean Casserole begins by soaking thinly sliced onion rings in buttermilk to tenderize them before coating with a seasoned flour mix of salt, cayenne, paprika, and black pepper, then deep frying until crisp and golden brown. Meanwhile, fresh green beans are boiled just until crisp-tender, then shocked in ice water to halt cooking and preserve color and texture. A sauce is prepared by cooking bacon until crisp and setting it aside, then using the rendered fat to make a roux with flour and half-and-half, thickening into a creamy sauce with chicken broth added for savory depth. The cooked green beans and bacon pieces combine into the sauce, with optional shredded cheddar cheese for extra richness. The crispy onion straws top the casserole, adding crunchy contrast to the creamy green bean mixture. This layered preparation balances creamy, smoky, and crisp textures and flavors.
This casserole is a classic side dish that pairs well with meats at dinners or holiday meals, bringing a fresh take by using crisp-tender green beans and crispy homemade onion straws instead of canned soup or frozen components.
Plan ahead for at least one hour of marinating the onions in buttermilk before frying. Adjust frying temperature and time carefully to achieve evenly browned onion straws without burning.
Ingredients
For the onion straws:
- 1 onion sliced thin
- 2 cups buttermilk
- 1 1/2 cups flour
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/8 teaspoon black pepper
- neutral cooking oil for frying, generic cooking oil
For the beans and sauce:
- 1 pound Green bean rinsed and trimmed (you can halve them if you want, fresh
- 10 lices Bacon
- 2 tablespoons flour
- 3/4 cup chicken broth
- 1 cup half-and-half
- black pepper to taste
- 1 cup cheddar cheese shredded (optional)
Instructions
For the onion straws:
- Separate onions and place them in a large Ziploc bag. Pour buttermilk over the onions, squeeze the air out of the bag, and refrigerate for at least an hour.
- In a pie pan or shallow dish, combine flour, salt, cayenne, paprika, and pepper.
- Heat oil in a skillet or deep pan to 375 degrees. Using tongs, dredge the onion rings a few at a time and place them in hot oil for 2-3 minutes, or until onions become nice and golden brown. Remove from oil and place on paper towels. Set aside.
For the beans and sauce:
- Bring a pot of salted water to a boil (as if you were boiling pasta). Add beans and boil for about 5-6 minutes or until beans become crisp and tender (boiling time depends on how crisp or soft you like your beans, check them before removing). Drain and place in ice water to prevent further cooking. Drain and set aside.
- Heat a large skillet to medium-high heat and cook bacon completely. Remove from skillet and drain on paper towels. Set aside.
- Reduce heat to medium-low and drain all but about 2 tablespoons of the bacon grease from the skillet (or you can drain it all and just use 2 tablespoons of butter). Sprinkle flour over the remaining bacon grease (or butter) and stir, forming a roux. Whisk in chicken broth and bring to a simmer.
- Whisk in half-and-half a little at a time until the sauce thickens. You want it to be a gravy-like consistency.
- Add a little milk if needed to thin the sauce. Heat for about 5 minutes, or until the sauce barely starts to simmer. Add pepper to taste.
- Preheat oven to 350 degrees. In a casserole or oven-safe dish, combine beans, sauce, cheese (optional), and half of the bacon.
- Sprinkle onion straws and remaining bacon over the top and bake for about 20 minutes. Serve immediately.
Notes
- Prepare onion straws by soaking onions in buttermilk for at least one hour before coating and frying to ensure crispiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Calories | 508kcal | 25% |
| Carbohydrates | 45g | 15% |
| Protein | 21g | 42% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 67mg | 22% |
| Sodium | 765mg | 32% |
| Potassium | 411mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1116IU | 22% |
| Vitamin C | 10mg | 11% |
| Calcium | 346mg | 35% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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