| Level: | Intermediate |
| Total: | 2 hr |
| Prep: | 45 min |
| Cook: | 1 hr 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 medium onions, thinly sliced
- 1/4 cup all-purpose flour
- 2 tablespoons panko bread crumbs
- 1 teaspoon kosher salt
- Nonstick spray
- 1 pound fresh green beans, rinsed and trimmed
- 1 gallon water
- 2 tablespoons kosher salt
- 2 tablespoons unsalted butter
- 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1/4 teaspoon freshly ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
Instructions
- Preheat the oven to 475 degrees F.
- Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick spray and evenly spread the onions on the pan. Bake in the oven until golden brown, tossing every 10 minutes, for approximately 30 minutes. Once done, remove from the oven and set aside until ready to use.
- Turn the oven down to 400 degrees F.
- While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
- Melt the butter in a 12-inch cast-iron skillet set over medium-high heat. Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Add the half-and-half and cook until the mixture thickens, approximately 6 to 8 minutes.
- Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 187 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 7 g |
| Cholesterol | 25 mg |
| Sodium | 2082 mg |
Reviews
Have made this the last several years. After the first time, my family always requests it. It takes quite a while but can be made ahead and combined right before baking (longer than 15 minutes needed when it goes into the oven cold). Onions are a little tricky. I start them at 375 and if they don’t brown, turn them up to 400 near the end of the cooking time.
Only gave 4 because the oven method for the onions is truly not good. Mine were kind of a soggy mess to the point that I redid them by frying and they turned out great. Other than that a great recipe. (In Brown’s other version of this recipe he DOES fry the onions btw).
I have made this casserole for 15+ years and my family and friends love it. The onions are always a hit and really aren’t difficult. Easy to double as well! I do pull the temp down to avoid burning the onions. Highly recommend making it!
I’ve made this many times, and my family loves it. Few things: Save yourself a massive headache and just buy the store-bought crispy onions. I also create a bechamel with the flour, butter, and half and half AND—gruyere cheese. It’s amazing.
Love this recipe, I make it every Thanksgiving!!
This is my family’s favorite green bean recipe. Don’t save it for Thanksgiving. Make it as often as possible! I do have one short cut that saves time. I use store bought “Crispy Onions”. They have them seasonally at Costco. They are quite good and so much better than the ones from scratch!
This is a hit every time I make it!
Can I make any part of this the night before?
This was the best green bean casserole and I’m making it again tonight! The onions were tricky and set off the fire alarm after five minutes-oops!- so I just adjusted them down one rack lower in the oven and the alarm was fine and no more burning and they were still done at 30 min.. I’m going to cut the salt in half this time and try evaporated milk because that’s what I have right now. I hope it works!
I loved the homemade mushroom soup! Definitely worth the extra effort to make from scratch but would probably only do it for special occasions because it is time-consuming. I have always used fresh or frozen green beans because the canned ones are gross.