Green bean casserole is one of those “gotta have it” holiday dishes. But let me tell you—my version of the classic dish is anything but ordinary, and you won’t find any cream of mushroom soup here. I make mine a little extra with a sherry-laced cream sauce and from-scratch fried red onion rings. Yum!
| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Active: | 1 hr 5 min |
| Yield: | 8 to 12 servings |
Ingredients
- 1 large red onion, very thinly sliced
- 1 1/2 cups whole buttermilk
- Peanut oil, for frying
- 1 cup all-purpose flour
- 1 teaspoon Miss Brown’s House Seasoning, recipe follows
- 6 tablespoons salted butter, plus more for buttering the baking dish
- 2 pounds fresh green beans, trimmed
- Kosher salt and freshly ground black pepper
- One 12-ounce package sliced mushrooms
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/4 cup dry sherry
- 1 tablespoon Miss Brown’s House Seasoning, recipe follows
- 2 pinches garlic powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- For the red onion rings: Preheat the oven to 350 degrees F.
- Combine the onions and buttermilk in a medium bowl. Cover and refrigerate 30 minutes.
- For the green bean casserole: Butter a 9-by-13-inch baking dish and set aside.
- Cook the green beans in salted water to cover until crisp-tender, about 5 minutes. Drain, then plunge into an ice water bath to stop the cooking process. Drain, then place in a large bowl and set aside.
- Melt 2 tablespoons butter in a large skillet. Add the mushrooms and cook until browned, about 6 minutes. Remove from the skillet and add to the green beans.
- Melt the remaining 4 tablespoons butter in the skillet. Add the flour and cook until the mixture is bubbly and smells nutty, 3 to 4 minutes. Slowly pour in the milk and sherry. Bring to a boil. Reduce the heat and simmer over medium heat, whisking constantly until the mixture thickens, about 5 minutes. Season with the House Seasoning, garlic powder and a pinch of salt and pepper.
- Pour the cream sauce over the green beans and stir to coat. Spread in the prepared baking dish and bake until bubbly, 15 to 20 minutes.
- Finish the onion rings: Pour the peanut oil to a depth of 2 inches in a Dutch oven. Heat the oil to 350 degrees F. Line a cooling rack with paper towels.
- Combine the flour and House Seasoning in a shallow dish. Remove the onions from the buttermilk. Dredge, in batches, in the flour mixture. Fry the onions, in batches, 5 minutes or until golden brown. Remove to the paper towels to drain.
- Remove the casserole from the oven and top with the fried onion rings. Serve immediately.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 549 |
| Total Fat | 47 g |
| Saturated Fat | 12 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 7 g |
| Cholesterol | 27 mg |
| Sodium | 677 mg |
Reviews
My family loves green bean casserole and this made it a step better. Thank you Miss Brown!!!!!