| Level: | Easy |
| Total: | 55 min |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons unsalted butter
- 1 white onion, diced
- 4 ounces cremini mushrooms, sliced
- 4 ounces shiitake mushrooms, stemmed and sliced
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken or vegetable broth
- 1/2 cup half-and-half
- Kosher salt
- 1 1/2 pounds green beans, trimmed and halved
- Freshly ground pepper
- 1 white onion, halved and thinly sliced
- 1 cup buttermilk
- 2 cups all-purpose flour
- Kosher salt
- Vegetable oil, for frying
Instructions
- Make the casserole: Melt the butter in a large Dutch oven over medium heat. Add the diced onion; cook, stirring, until softened, 7 to 10 minutes. Add the mushrooms; sauté until softened and most of the liquid has evaporated, 10 minutes. Sprinkle in the flour; cook, stirring, 1 minute. Add the broth and half-and-half. Bring to a boil, then reduce the heat to medium low and simmer until thickened, about 5 minutes.
- Bring a pot of salted water to a boil. Add the green beans and cook until crisp-tender, 7 to 10 minutes. Drain; shake o any excess water and add to the mushroom sauce. Cook, stirring occasionally, until the beans are very tender, 10 to 12 minutes. Season with salt and pepper.
- Make the topping: Soak the sliced onion in the buttermilk, 5 minutes. Combine the flour and 1 teaspoon salt in a medium bowl. Heat 2 to 3 inches vegetable oil in a large pot until a deep-fry thermometer registers 350 degrees F. Working in batches, drain the onion, toss with the flour and shake o the excess, then fry until golden, 4 to 6 minutes. Drain on paper towels.
- Transfer the green bean mixture to a 4-quart baking dish and top with the fried onion. (The casserole and topping can be made up to 2 hours ahead; refrigerate the casserole. Bring to room temperature; reheat at 350 degrees F, 30 minutes. Top with the fried onion; bake 5 more minutes.)
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 605 |
| Total Fat | 48 g |
| Saturated Fat | 6 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 8 g |
| Cholesterol | 14 mg |
| Sodium | 761 mg |
Reviews
I used good packaged fried onions, but this recipe was a big hit at Thanksgiving and Christmas!
Do you bake this in the oven after combining it all in the casserole dish? I see reheating directions, but am confused about the initial baking. It’s not a casserole if it’s not baked in the oven. So, I baked it and then added topping for last 5 minutes. Otherwise, it’s a good recipe. Just poorly written.
Took this to thanksgiving and the dish was empty before everyone was finished eating. Huge hit in a family that doesn’t like change lol
The recipe is great but not written well. First says to top with the fried onions when assembling but then also says to bake for 30 min THEN top with the fried onions..which is it?!? I baked and then topped with the onions for the last 5 min.
This recipe is FABULOUS! My “foodie” family went crazy over it. My parents were eating the onions as fast as my husband could fry them, plan for extra!