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Green Bean Casserole

Green Bean Casserole

Green Bean Casserole is the ultimate holiday side dish, loaded with fresh french green beans, homemade mushroom cream sauce and fresh fried onions strings. This recipe is perfect for the holidays and can easily made in you own kitchen!
Prep Time 1 minute
Cook Time 40 minutes
Servings 6


For the Green Beans

  • Cup Heavy Cream
  • Cup Chicken broth
  • lb French Green Beans, ends trimmed
  • 3-4 Tablespoons All purpose flour
  • 2 Tablespoons Butter
  • 1 Tablespoon Canola oil, as needed
  • 2 Tablespoons Fresh Thyme, chopped
  • Cups Portobello Mushrooms, sliced
  • 3-4 Cloves Garlic, minced
  • ½ Cup Parmesean Cheese, grated
  • Kosher salt and black pepper, as needed
  • Garlic powder, as needed
  • Smoked Paprika, as needed (can also use regualr paprika)

For the Fried Onion Rings

  • 2 Cups All purpose flour
  • 1 Cup Buttermilk
  • Canola oil for frying
  • Kosher salt and black pepper, as needed
  • Smoked Paprika, as needed
  • Garlic powder, as needed
  • 1 Large onion, thinly sliced into rings


For the Green beans

  • Wash your green beans thoroughly and trim the ends.
  • Bring a large pot of water to boil. Add in salt.
  • Add the green beans, and blanch them for about 4 minutes. Drain and cover with ice cold water to stop them from cooking. Pat dry and set aside.
  • Preheat oven to 350°F.
  • In a large braising pan, heat 2 tablespoons of butter and a little canola oil over medium heat. Add in the mushrooms and thyme and cook until mushrooms are slightly tender. 
  • Add the minced garlic, and gently stir to cook for about 30 seconds. Be careful not to burn the garlic. 
  • Add in the flour and toss with the mushroom mixture until evenly coated. Cook for about 1 minute.
  • Pour in the chicken stock, while scraping up any bits on the bottom of the pan.
  • Pour in the heavy cream, stirring or whisking constantly to avoid any lumps. Season to taste with kosher salt, blackpepper, garlic powder and smoked paprika. Once the sauce begins to thicken after about 3 to 5 minutes add in parmesan cheese and turn off the heat. 
  • Add blanched green beans to the mushroom cream sauce in an even layer and top with the fried onion strings. 
  • Place in the oven and heat until the onions get nice and golden on top. Enjoy!

For the Fried Onion Rings

  • Place the sliced onions in a large gallon zip lock bag or bowl. Pour in the buttermilk, and add spices to the mixture, toss the onions around to make sure they’re all nicely coated. Let the onions soak in buttermilk for about an hour.
  • In the meantime, combine the flour and all of the same spices in a medium bowl.
  • When you’re ready to fry your onions, pour about 2-3 inches of oil in the bottom of a deep pot or medium sized sauce pot. Or you can use a deep fryer if you have one. Heat the oil to about 375°F. If you don't have a thermometer, the oil is hot enough when you can splash a few drops of water in and it crackles a bit.
  • Dredge the buttermilk soaked onions in the flour mixture until they’re all evenly coated, shaking off any excess flour and fry your onions in batches for about 3 minutes, then drain on paper towels. You don’t want to fry the onions too long as they will get crispier in the oven. You just want a nice light crust on the outside. Set aside.