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Creamy Green Bean Casserole with Crispy Fried Onions

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This creamy green bean casserole with crispy fried onions is everything you want from the classic dish—rich, savory, comforting—but with a depth of flavor that’ll make you wonder why you ever settled for the canned stuff. The green beans stay tender but not mushy, the sauce is luscious without being heavy, and those crispy onions on top are absolute perfection.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed and halved
  • 4 tablespoons unsalted butter, divided
  • 8 ounces cremini mushrooms, sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1 cup low-sodium chicken or vegetable broth
  • 4 ounces cream cheese, softened
  • ½ cup sour cream
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • ½ cup grated Parmesan cheese
  • 1 large yellow onion, thinly sliced into rings
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • Vegetable oil for frying (about 2 cups)

Instructions

  1. Preheat oven to 400°F (200°C). Toss trimmed green beans with 1 tablespoon melted butter and a pinch of salt. Spread in a single layer on a baking sheet. Roast for 10 minutes until bright green and slightly tender. Remove and set aside.
  2. While beans roast, slice onion into thin rings. Place in a bowl and cover with buttermilk. Let soak for at least 10 minutes.
  3. In a separate bowl, whisk together 1 cup flour, cornstarch, paprika, garlic powder, and 1 teaspoon salt.
  4. Heat about 2 inches of vegetable oil in a Dutch oven to 350°F (175°C). Working in batches, dredge soaked onion rings in flour mixture, shaking off excess. Fry for 2-3 minutes, flipping halfway, until golden brown and crispy. Transfer to a wire rack to drain.
  5. In a large skillet, melt remaining 3 tablespoons butter over medium heat. Add sliced mushrooms and diced onion. Cook for 6-8 minutes until mushrooms release liquid and start to brown. Add minced garlic and cook for 1 minute until fragrant.
  6. Sprinkle 3 tablespoons flour over mushroom mixture and stir constantly for 1 minute. Slowly pour in heavy cream and broth, whisking continuously. Bring to a gentle simmer and cook for 2-3 minutes until thickened.
  7. Reduce heat to low and stir in softened cream cheese and sour cream until smooth. Add Worcestershire sauce, dried thyme, salt, and pepper. Taste and adjust seasoning.
  8. Reduce oven temperature to 375°F (190°C). In a large bowl, gently combine par-roasted green beans with creamy mushroom sauce. Fold in half of the crispy fried onions.
  9. Transfer mixture to a greased 9×13-inch baking dish. Sprinkle grated Parmesan cheese evenly over the top.
  10. Bake for 20 minutes until bubbly and hot. Remove from oven and top with remaining crispy fried onions. Return to oven for 5-7 minutes until onions are golden and fragrant.
  11. Let rest for 5 minutes before serving.

Notes

Don’t skip the par-roasting step—it prevents mushy green beans. Keep oil temperature steady at 350°F for crispy onions. Add fried onions in the last 5-7 minutes of baking for maximum crunch. Let casserole rest for 5-10 minutes after baking to allow sauce to set.

Nutrition

Keywords: green bean casserole, creamy green bean casserole, crispy fried onions, Thanksgiving side dish, holiday side dish, comfort food, vegetarian side dish

Find it online: https://grubella.com/creamy-green-bean-casserole-with-crispy-fried-onions/