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Modern Green Bean Casserole with Creamy Mushroom Sauce and Crispy Fried Onions Recipe

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3.8 from 33 reviews

A modern twist on the classic green bean casserole, featuring roasted green beans topped with a creamy Parmesan mushroom sauce and homemade crispy French fried onions. This dish combines fresh, tender green beans with rich flavors and textures, perfect for holiday tables or special dinners.

Ingredients

Green Beans

  • 1 pound green beans, trimmed
  • 2 Tablespoons olive oil
  • 1/4 teaspoon kosher salt

Creamy Parmesan Mushroom Sauce

  • 12 ounces cremini mushrooms
  • 1 Tablespoon olive oil
  • 3 cloves garlic, finely minced
  • 1/3 cup dry white wine (or substitute chicken stock)
  • 2 Tablespoons fresh thyme leaves
  • 1/2 cup grated pecorino (or substitute grated parmesan)
  • 1 cup heavy cream
  • Kosher salt and pepper, to taste

French Fried Onions

  • 1 white onion, halved and cut into thin strips
  • 1 cup buttermilk
  • 2 Tablespoons olive oil, divided
  • 1/4 cup rice flour (or plain flour if not gluten-free)
  • 1/4 cup cornmeal
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder

Instructions

  1. Roast Green Beans: Preheat your oven to 400°F (204°C). Place trimmed green beans on a sheet pan, drizzle with 2 tablespoons of olive oil, sprinkle with 1/4 teaspoon kosher salt, and toss to evenly coat. Roast until the green beans are tender and their skins blister, about 8 to 10 minutes depending on thickness.
  2. Prepare Mushroom Sauce: In a pan, heat 1 tablespoon olive oil over medium heat. Sauté 12 ounces of cremini mushrooms until golden brown. Add 3 cloves of finely minced garlic and sauté for an additional minute to release aromas.
  3. Deglaze and Simmer: Pour in 1/3 cup dry white wine (or chicken stock) to deglaze the pan. Bring to a boil, then reduce heat and simmer until the liquid is reduced by half, intensifying the mushroom flavor.
  4. Add Cream and Cheese: Stir in 1 cup heavy cream and bring the mixture back to a gentle simmer without boiling. Lower heat and whisk in 1/2 cup grated pecorino cheese until melted and the sauce thickens slightly, about 2 to 3 minutes. Stir in 2 tablespoons fresh thyme leaves and season with kosher salt and pepper to taste.
  5. Preheat for Fried Onions: Increase oven temperature to 425°F (218°C). Brush half of the 2 tablespoons olive oil on a baking sheet to prepare for the onions.
  6. Soak Onions: Soak the thinly sliced white onion strips in 1 cup buttermilk for 10 minutes to soften and flavor them.
  7. Prepare Coating Mix: While onions soak, combine 1/4 cup rice flour, 1/4 cup cornmeal, 1/2 teaspoon salt, and 1/4 teaspoon garlic powder in a large plastic freezer bag to create the dry mix for coating.
  8. Coat Onions: Drain soaked onions and add them to the bag with the dry mix. Toss gently until the onions are evenly coated with the mixture.
  9. Bake Onions: Spread the coated onions in a single layer on the prepared baking sheet. Drizzle the remaining olive oil over the onions. Bake in the preheated oven, tossing occasionally, until crispy and golden brown, about 30 minutes.
  10. Assemble the Casserole: Transfer the roasted green beans to a serving platter. Drizzle generously with the creamy Parmesan mushroom sauce and top with the freshly baked crispy French fried onions. Serve immediately for best texture and flavor.

Notes

  • You can substitute dry white wine with chicken stock for a non-alcoholic version.
  • If not gluten-free, plain all-purpose flour can replace rice flour in the onion coating.
  • Make the French fried onions ahead and store them in an airtight container for up to 2 days; re-crisp in the oven before serving.
  • Adjust salt levels in the mushroom sauce to your taste, especially if the cheese used is quite salty.
  • This recipe pairs wonderfully with roasted meats or as a side for festive holiday meals.

Find it online: https://recipethrive.com/modern-green-bean-casserole-with-creamy-mushroom-sauce-and-crispy-fried-onions-recipe/