Green Bean Casserole with Mushroom Cream Sauce
Green Bean Casserole with Mushroom Cream Sauce is made from scratch with fresh ingredients for a spectacular Thanksgiving side dish. With a creamy sauce and crispy onions, it will be a family favorite.
- 2 lbs fresh green beans
- 8 ounces sliced mushrooms
- 1 cup sweet onion
- ¼ cup butter
- 3 tablespoons flour
- ½ cup white wine or chicken broth
- 1 ½ cups half-and-half
- ¼ cup parmesan cheese grated
- 2 teaspoons Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons panko breadcrumbs
- 3 tablespoons parmesan cheese grated
- 2 onions
- 1 cup buttermilk
- 1 cup flour
- vegetable oil
- salt and pepper
Preheat oven to 350º. Lightly grease a 9 x 13 baking dish.
Bring salted water to a boil in a large pot and add green beans. Cook until al dente, then remove and place in ice water bath to stop cooking. Drain and pat dry.
In a large skillet over medium heat, add butter and saute mushrooms and onions until golden brown. Stir in flour and garlic and cook, stirring constantly for about 1 minute. Gradually add wine until incorporated and then gradually add half-and half, stirring constantly until thickened. Remove from heat and add cheese, Worcestershire sauce and salt and pepper.
Combine green beans and sauce and place in prepared baking dish. Top with panko, 3 tablespoons of parmesan cheese. Bake for 20-25 minutes until bubbly. Remove and add crispy onions and bake an additional 5 minutes.
CRISPY ONIONS: Cut onion in half and with a mandolin slice into very thin slices. Place in a bowl and pour buttermilk over the top. Let them sit in the buttermilk for 15 minutes. Drain well.
Toss onions with flour and shake off excess.
Bring about 1/4 inch of vegetable oil to 300º over medium heat in a heavy skillet. Add onions and cook until golden brown, about 7-9 minutes. Turn and brown the other side. Remove to a paper towel lined plate and immediately salt.
- You can substitute heavy cream or whole milk for half-and-half but don't use skim.
- You can use French's crispy onions if you don't want to make your own.
- This can be made ahead, just don't add the panko. Cover with plastic wrap and refrigerate. Remove from the refrigerator at least 30 minutes before baking.
- You can bake this at a different temperature, just adjust the time. It should be bubbly.
- For left overs, re-heat in 350º oven for about 15 minutes.
- For best results use fresh or frozen green beans. Canned beans will result in a mushy casserole.
Calories: 190kcal | Carbohydrates: 16g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 301mg | Potassium: 354mg | Fiber: 3g | Sugar: 5g | Vitamin A: 928IU | Vitamin C: 13mg | Calcium: 131mg | Iron: 1mg