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If you’ve been searching for a truly memorable comfort food dish that brings together crunchy, creamy, and savory all in one bite, then this Green Bean Casserole with Crispy Fried Onions and Mushroom Parmesan Sauce Recipe is about to become your new favorite. It elevates the traditional casserole by using fresh green beans for crispness, homemade crispy fried onions for that irresistible crunch, and a luscious mushroom parmesan sauce that’s rich, velvety, and peppered with just the right hint of garlic and thyme. Every spoonful bursts with layers of flavor and texture that’ll have you sneaking bites straight from the baking dish. Trust me, this isn’t your average green bean casserole—this is next-level cozy food brilliance that deserves a spot at your table all year round.
Ingredients You’ll Need
Here’s the magic lineup of simple yet essential ingredients that come together to create a symphony of flavors and textures in this dish. Each one plays its part—fresh green beans add vibrant color and snap, while the crispy fried onions provide that crave-worthy crunch, and the mushroom parmesan sauce ties everything up in creamy, umami goodness.
- 2 inches oil for frying: Perfect for getting those onions golden and crispy without sogginess.
- 1 large red onion (thinly sliced): The star of your crispy topping with a lovely mild sweetness.
- 1 & 1/2 cups buttermilk: Soaks the onions so the coating sticks beautifully and adds tang.
- 1 & 1/2 cups flour: Helps create a light, crunchy crust on the onions and thickens the sauce.
- 1 & 1/2 cups Panko bread crumbs: Adds extra crunch for those fried onions that steal the show.
- 1 & 1/2 teaspoons kosher salt: Balances and boosts flavor throughout the dish.
- Pinch cayenne pepper: A subtle kick that wakes up the palate in both the onions and sauce.
- 3 tablespoons chopped parsley (optional): Brightens up the coating for a fresh note.
- Large pot of water with 1 tablespoon kosher salt: For perfectly cooked crisp-tender green beans.
- 2 pounds green beans (trimmed and halved): Fresh and vibrant, the heart of the casserole.
- 3 tablespoons butter: Rich base for sautéing mushrooms and building sauce flavor.
- 1 pound white button mushrooms (sliced or quartered): Earthy, tender, and key to that luscious mushroom parmesan sauce.
- 1/2 teaspoon kosher salt: To season mushrooms while cooking.
- 3 cloves garlic (smashed and minced): Aroma powerhouse that elevates the sauce.
- 2 teaspoons fresh thyme: Woody herbaceous note that pairs perfectly with mushrooms.
- 2 & 1/2 tablespoons flour: Thickens the sauce to just the right consistency.
- 1 & 1/2 cups chicken broth: Adds depth and savory warmth.
- 1 & 1/2 cups half-and-half: Creamy, luscious component of the sauce.
- 3/4 cup Parmesan cheese (shredded): Sharp, salty, nutty finish to the sauce that ties it all together.
How to Make Green Bean Casserole with Crispy Fried Onions and Mushroom Parmesan Sauce Recipe
Step 1: Heat the oil and prep onions
Start by pouring 2 inches of oil into a wide, high-sided skillet or large pot and heating it on medium. While your oil gently warms up, thinly slice your red onion lengthwise to get those perfect rings. This slicing technique helps keep the onion rings intact, which is essential for the frying step. Then, soak the onion slices in buttermilk—it softens them just enough and ensures your crispy coating sticks beautifully.
Step 2: Prepare the crispy coating
Combine flour, panko bread crumbs, kosher salt, cayenne pepper, and optional parsley in a shallow dish. This mix will create that irresistible golden crust on your onions. Once your oil reaches about 360 degrees, drain the buttermilk from the onions and dredge them thoroughly in the coating mixture. Fry the onions in batches until they are lightly golden—be careful not to overbrown them, as they’ll crisp up further after frying.
Step 3: Blanch the green beans
Bring a large pot of salted water to a rolling boil and add your fresh green beans all at once. Cover immediately and set a timer for 6 minutes to achieve a crisp-tender texture—there’s nothing worse than mushy green beans in a casserole. After timing is up, drain and rinse with cold water to stop cooking and lock in that vibrant color. If you’re preparing ahead, this is the best stage to refrigerate the beans wrapped in paper towels for up to two days.
Step 4: Make the mushroom parmesan sauce
Melt butter in a skillet on medium-high heat and sauté the mushrooms with salt until golden and tender. Next, add garlic and fresh thyme to infuse the sauce with fragrant herbal notes, cooking for just a minute more. Sprinkle in flour and cayenne pepper and stir for a minute to create a roux that will thicken the sauce. Slowly whisk in half-and-half and chicken broth, bring it to a boil, and then simmer until the sauce thickens and coats the back of a spoon. Stir in freshly shredded Parmesan cheese and fold in the green beans, coating every piece with rich flavor.
Step 5: Assemble and bake
Transfer your mushroom parmesan coated green beans into a shallow casserole dish and bake at 375 degrees Fahrenheit for 15 minutes until bubbly. Remove from the oven, sprinkle the homemade crispy fried onions evenly on top, and bake for an additional 5 to 10 minutes. This final step warms through the casserole and softens the sauce just enough to meld perfectly with the crunchy onion topping. Your Green Bean Casserole with Crispy Fried Onions and Mushroom Parmesan Sauce Recipe is now ready to impress!
How to Serve Green Bean Casserole with Crispy Fried Onions and Mushroom Parmesan Sauce Recipe
Garnishes
While the crispy fried onions are the highlight here, sprinkling a little extra chopped fresh parsley on top just before serving adds a pop of color and freshness that lightens the rich flavors. For an elegant touch, a few shavings of Parmesan right before serving elevate the presentation and flavor punch.
Side Dishes
This casserole shines as a star side alongside roasted turkey or baked ham during holiday feasts. It also pairs beautifully with simple mains like grilled chicken or pork chops. For a fully comforting meal, serve it with buttery mashed potatoes or a light spring salad to balance the richness.
Creative Ways to Present
Think outside the casserole dish by serving the mushroom parmesan green beans over creamy polenta or buttered egg noodles for a hearty twist. Individual ramekins with a layer of crispy onions on top make lovely personal servings for dinner parties. You can also use the crispy fried onions as a topping on baked potatoes or salads to make the most of their delicious crunch all year round.
Make Ahead and Storage
Storing Leftovers
After baking, allow the casserole to cool completely before covering it tightly with foil or plastic wrap. Stored in the refrigerator, it will stay fresh for up to 3 days. Keep the crispy fried onions separate until serving to maintain their crunch.
Freezing
You can freeze the assembled casserole before baking by wrapping it securely in foil and placing it in a freezer-safe container. Freeze for up to 2 months. Thaw it overnight in the refrigerator before baking and adding the fried onions at the end.
Reheating
Reheat leftovers in a 350-degree Fahrenheit oven until warmed through, about 15–20 minutes. Add leftover crispy fried onions just before serving to keep that signature crunch intact.
FAQs
Can I use canned green beans for this recipe?
Fresh green beans are highly recommended for this recipe because they provide a crisp texture and vibrant color that canned green beans just can’t match. However, if you must use canned, drain them well and reduce the blanching time to avoid mushiness.
Is the mushroom parmesan sauce suitable for vegetarians?
Since the sauce calls for chicken broth, it’s not vegetarian by default. You can substitute vegetable broth to keep it vegetarian-friendly without sacrificing flavor.
How can I make the crispy fried onions ahead of time?
You can prepare the crispy fried onions a day ahead and store them in an airtight container at room temperature. This way, they’ll stay crunchy and ready to crown your casserole just before baking.
What if I don’t have buttermilk for soaking onions?
A simple substitute is to mix 1 and 1/2 cups of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes, and you’ll have homemade buttermilk that works beautifully for soaking the onions.
Can I use a different type of cheese?
Parmesan is ideal for its sharp, nutty flavor, but you can experiment with Pecorino Romano or a mild Asiago cheese. Just keep in mind that the cheese affects both taste and how the sauce thickens.
Final Thoughts
This Green Bean Casserole with Crispy Fried Onions and Mushroom Parmesan Sauce Recipe is a heartwarming gem that’ll quickly become a beloved classic in your kitchen. Its melody of fresh green beans, rich mushroom sauce, and perfectly crunchy onions creates an unforgettable dish that’s perfect for holidays, weeknight dinners, or any time you want to share something truly special. I can’t wait for you to try it and see how it transforms your meals into memorable moments filled with immense comfort and joy.
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Green Bean Casserole with Crispy Fried Onions and Mushroom Parmesan Sauce Recipe
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Frying and Baking
- Cuisine: American
Description
This Green Bean Casserole recipe features fresh green beans smothered in a creamy mushroom sauce and topped with crispy, homemade fried onions. Perfect for holiday dinners or any comforting meal, the casserole is baked until bubbly and garnished with golden fried onions for an irresistible crunch.
Ingredients
Fried Onions
- 2 inches oil (for frying)
- 1 large red onion (thinly sliced)
- 1 1/2 cups buttermilk
- 1 1/2 cups flour
- 1 1/2 cups Panko bread crumbs
- 1 1/2 teaspoons kosher salt
- Pinch cayenne pepper
- 3 tablespoons chopped parsley (optional)
Green Beans
- Large pot of water
- 1 tablespoon kosher salt (for water)
- 2 pounds green beans (trimmed and halved)
Mushroom Sauce
- 3 tablespoons butter
- 1 pound white button mushrooms (sliced or quartered)
- 1/2 teaspoon kosher salt
- 3 cloves garlic (smashed and minced)
- 2 teaspoons fresh thyme
- 2 1/2 tablespoons flour
- Pinch cayenne pepper
- 1 1/2 cups chicken broth
- 1 1/2 cups half-and-half
- 3/4 cup Parmesan cheese (shredded)
Instructions
- Heat Oil: Add 2 inches of oil to a wide, high-sided skillet or a large pot. Turn the burner to medium heat and heat the oil to about 360°F.
- Slice Onion: Thinly slice a large red onion lengthwise, aligning the knife with the root and tip to get long slices.
- Soak Onions: Place the onion slices in a medium bowl, cover with 1 1/2 cups buttermilk, and stir to coat. Let soak for about 15 minutes, or up to an hour. If soaking longer, you can turn off the heating oil after 15 minutes.
- Prepare Coating Mixture: In a shallow bowl, mix 1 1/2 cups flour, 1 1/2 cups Panko bread crumbs, 1 1/2 teaspoons kosher salt, a pinch of cayenne pepper, and 3 tablespoons chopped parsley.
- Fry Onions: Drain soaked onions, dredge them in the flour mixture until fully coated, and fry in hot oil in batches for 2-3 minutes until lightly browned. Remove and place on paper towels to drain. Repeat for all onions.
- Boil Water & Salt: Bring a large pot of water to a rolling boil and add 1 tablespoon kosher salt, making the water taste like the ocean.
- Cook Green Beans: Add trimmed and halved green beans to the boiling water, cover immediately, and boil for about 6 minutes until crisp-tender. Add one extra minute if needed, but avoid mushiness.
- Drain and Cool Beans: Drain beans and rinse with cold water to stop cooking. For make-ahead, wrap in paper towels and refrigerate up to 2 days; otherwise, blot dry with paper towels.
- Preheat Oven: Preheat oven to 375°F (190°C).
- Sauté Mushrooms: Melt 3 tablespoons butter in a large skillet over medium-high heat. Add 1 pound sliced mushrooms and 1/2 teaspoon salt. Cook for 7-8 minutes until browned and tender.
- Add Aromatics: Stir in 3 minced garlic cloves and 2 teaspoons fresh thyme. Sauté for 1 minute until fragrant.
- Add Flour & Seasoning: Sprinkle 2 1/2 tablespoons flour and a pinch of cayenne pepper over the mushrooms. Stir to coat and cook for 1 minute.
- Make Sauce: Gradually whisk in 1 1/2 cups half-and-half and 1 1/2 cups chicken broth. Bring to a boil, then reduce to a simmer, whisking occasionally until thickened, about 5-7 minutes.
- Finish Sauce & Mix Beans: Remove from heat, stir in 3/4 cup shredded Parmesan cheese and the drained green beans until evenly coated.
- Assemble Casserole: Transfer the mixture to a 9×13 inch or similarly sized shallow baking dish. Cover and refrigerate if preparing ahead (up to 4 hours). Leave fried onions at room temperature.
- Bake Casserole: Bake uncovered at 375°F for 15 minutes until bubbling. If chilled beforehand, allow a few extra minutes.
- Add Topping and Bake Again: Sprinkle fried onions evenly over casserole and bake for another 5-10 minutes until warmed through.
Notes
- For best texture, do not overcook the green beans; they should remain crisp-tender.
- If soaking onions longer than 15 minutes, turn off the oil heat to avoid overheating the oil.
- Fried onions can be prepared in advance and stored at room temperature.
- The casserole can be assembled ahead and refrigerated for up to 4 hours before baking.
- Use fresh green beans for a brighter flavor and better texture compared to canned or frozen.
