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Green Bean Casserole (with Crispy Onions)

  • Author: Meagan
  • Total Time: 20 Minutes


I can never resist the super sale frozen turkeys after Thanksgiving or Christmas so when we get around to cooking it, I always love to try something new. In this case, Brock barbecued the turkey on the charcoal grill (SO amazing), I whipped up a version of Ina Garten’s gravy using my bone broth as the base to drown our mashed potatoes in, and then I got excited about this casserole from Smitten Kitchen, as it’s been on my list for years. My only future change would be to ‘just deep-fry the onions already’ – this is what Deb suggests, but I still stubbornly tried to bake the heck out of them. The onions were super tasty, but they will definitely only ever achieve that brilliant crunch if deep-fried. This casserole is also a good dish to pre-prepare…a few steps anyway – which helps to make bringing together a turkey dinner a lot less challenging than it usually is! – enjoy!



Green Bean Casserole (with Crispy Onions)

1 to 1 1/2 lbs green beans, halved if large, and boiled for 4 minutes then drained well

Crispy Onions

2 good-sized yellow onions, halved and thinly sliced

1/4 c. flour AND 2 T. panko crumbs

1/2 t. salt AND freshly ground pepper to taste

canola or safflower oil for deep-frying

Toss the onions with the flour, panko, salt and pepper and then either deep fry them in a single layer in hot oil, in a skillet on your stove top OR spread them in a single layer on a baking sheet and bake them at 450 until they are as crispy as you think they’ll get!

Mushroom Sauce

3 T. butter AND 680 g/24 oz mushrooms, thinly sliced or chopped

1 1/2 t. salt AND freshly ground pepper

3 cloves of garlic, minced AND a few gratings of fresh nutmeg

1/4 c. flour

2 c. good chicken broth

3/4 c.+ whipping cream


Preheat the oven to 400. Your beans should be cooking or draining so heat the butter in a separate large skillet over medium-high heat, add the mushrooms, salt and a good grinding of pepper and stir and cook them until they start releasing their liquid – about 5 minutes. Sprinkle in the garlic and nutmeg and sauté for 1 more minute, then add in the flour and stir until the mushrooms are fully coated.

Add the broth in small increments and continue to stir the entire time. Once all of the broth is in, simmer the mix for a minute or so, then add in the cream, continue to stir, and bring the finished sauce back to a simmer. It should all thicken up in just a couple of minutes, and if you feel it’s too thick, add a titch more cream.

Add the cooked beans to the sauce, mix well to combine, transfer all to a large casserole or baking dish, sprinkle evenly with the crispy onions and bake at 400 for about 15 minutes until the sauce is bubbling. Serve straight away!

  • Category: Beans, Vegetarian


From Meagan's Kitchen

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