About
Fancy Green Bean Casserole is a classic made better! Who knew such a thing was possible? Made with fresh green beans swimming in creamy mushroom and garlic sauce, the true fanciness comes from the topping. It is topped with crispy (and homemade!) buttermilk fried onions. With a sprinkle of Parmigiano-Reggiano cheese and freshly grated nutmeg, Fancy Green Bean Casserole will be the gourmet highlight of your holiday table.
Ingredients
- For the crispy fried onions:
- 2 sweet onions, thinly sliced
- 2 cups buttermilk
- vegetable oil or canola oil, to taste
- 3 cups all-purpose flour
- salt, to taste
- black pepper, to taste
- For the casserole:
- 2 pounds fresh green beans, trimmed, snapped in half
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 large sweet onion, diced
- kosher salt, to taste
- black pepper, to taste
- 1 (16-ounce) package cremini mushrooms, chopped
- 4 cloves garlic, minced or pressed
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken stock or vegetable stock
- 1 1/2 cups heavy cream
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 cup Parmigiano-Reggiano cheese, freshly grated, plus more, to taste
Directions
Step 1 -In a large bowl, add 2 of the sliced onions and the buttermilk and allow the onions to soak until the oil is heated.
Step 2 -In a large stockpot or saucepan, heat the vegetable oil to 375 degrees F. Make sure there is enough to submerge the onion slices completely.
Step 3 -On a shallow plate, add 3 cups of the flour, the salt, and the black pepper and whisk to combine.
Step 4 -In batches, dredge the marinated onion slices in the seasoned flour, making sure to coat them completely.
Step 5 -Add the dredged onion slices to the hot oil in batches to avoid overcrowding, and fry them, while turning them occasionally, until they are golden-brown all over, about 2-3 minutes.
Step 6 -Transfer the fried onions to a paper-towel-lined plate to drain and repeat until all of the onions are cooked. Set the fried onions aside.
Step 7 -Preheat the oven to 400 degrees F.
Step 8 -In a large bowl, prepare an ice bath.
Step 9 -In a pot of salted, boiling water, add the green beans and blanch them until they are bright green, about 5 minutes.
Step 10 -Transfer the blanched green beans to the ice bath to shock them and stop the cooking process.
Step 11 -In a large skillet over medium-low heat, add the olive oil and the butter and heat until the butter is melted.
Step 12 -Add the remaining diced onions, the salt, and the black pepper to the hot oil mixture and cook, while stirring, until the onions are softened, about 5 minutes.
Step 13 -Add the mushrooms to the onions and cook, while stirring, until the mushrooms are softened, about 5 minutes.
Step 14 -Add the garlic to the onion mixture and cook, while stirring, until fragrant, about 1 minute.
Step 15 -Add the remaining flour to the onion mixture and cook, while stirring, until a roux forms, about 2-3 minutes.
Step 16 -Slowly add the stock to the roux, while stirring, until combined.
Step 17 -Cook the stock mixture until it is thickened and simmering, about 5 minutes.
Step 18 -Add the heavy cream to the stock mixture and stir to combine.
Step 19 -Add the nutmeg and 1/2 cup of the Parmigiano-Reggiano cheese to the cream sauce and stir to combine.
Step 20 -Turn off the stovetop heat.
Step 21 -Drain the green beans from the ice bath and pat them dry with a paper towel.
Step 22 -Add the green beans to the cream sauce and toss to coat.
Step 23 -In a 9x13-inch baking dish, add the green bean mixture and spread it out evenly.
Step 24 -Top the green bean mixture with the extra Parmigiano-Reggiano and the crispy fried onions.
Step 25 -Bake until the sauce is bubbly and warmed through, about 20-25 minutes.
Step 26 -Serve immediately.
