Everyone loves the classic green bean casserole during the holidays, right? Well, let’s kick it up a notch, and scratch the canned soup and the boxed onions…let’s do it from scratch. Let’s make this amazing Gourmet Green Bean Casserole recipe! We promise it’s not that much more time…but Lordy, oh Lordy, is it that much better. Yum!
Watch us make this incredible Gourmet Green Bean Casserole and then see the recipe below!
Now, go ahead and make this Gourmet Green Bean Casserole recipe!
Gourmet Green Bean Casserole
Prep time
Cook time
Total time
This gourmet green bean casserole is a kicked up version of you average Thanksgiving green bean casserole. No need to open a canned soup, or boxed fried onions. This is all from scratch, and just a tad more effort than the original. Enjoy!
Author: Kris Longwell
Recipe type: Side
Cuisine: American
Serves: 8
Ingredients
- FOR THE FRIED ONIONS
- 1 cup of whole milk
- 1 egg
- 2 medium yellow onions, sliced
- ½ cup of all-purpose flour
- ¼ cup of Panko bread crumbs
- 1 teaspoon of Kosher salt
- Oil, for frying
- FOR THE BEANS
- 1 lb of fresh green beans, trimmed and then cut in half
- 2 quarts of chicken stock (8 cups)
- FOR THE CASSEROLE
- 2 tablespoons of unsalted butter
- 16 ounces of fresh sliced mushrooms
- 1 teaspoon of ground black pepper and Kosher salt
- 2 cloves of garlic, minced
- Dash of nutmeg
- 2 tablespoons of flour
- 1 and ½ cups of chicken stock (use from the stock used to cook the beans)
- ½ cup of heavy cream
Instructions
- MAKE THE FRIED ONIONS
- Heat oil to 350 F. Use a deep fryer or skillet for your stove.
- Add the egg to the milk and gently mix.
- On a separate dish, mix the flour with the bread crumbs and salt.
- Drop the onions in the milk/egg mixture, then dredge in flour. Repeat.
- Fry the onions until golden, about 4 minutes per batch.
- Drain on paper towels.
- PREPARE THE BEANS
- Meanwhile, bring the chicken stock to a boil over high heat.
- Add the beans, and cook for 5 minutes.
- Using a slotted spoon (or spider), removed the beans from the stock and place into a bowl of ice water, to stop the cooking. Reserve the stock.
- MAKE THE SAUCE
- Pre-heat the oven to 400 F
- Melt the butter in an oven-proof skillet (preferably cast-iron) over medium-high heat.
- Add the mushrooms, 1 teaspoon of salt and 1 teaspoon of black pepper.
- Cook, stirring often, until mushrooms start to release liquid, about 5 minutes.
- Add the garlic and dash of nutmeg.
- Add the flour.
- Cook for another 4 minutes, stirring often.
- Add the chicken stock (use from the reserved stock) and cream and bring to a simmer.
- Cook until slightly thickens, about 8 minutes.
- Remove from the heat.
- ASSEMBLE THE DISH
- Stir in about ⅓ of the fried onions and all of the green beans.
- Top with the remaining fried onions.
- Place in oven for 15 minutes.
- Remove from oven and serve at once!
- Enjoy!
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