Green bean casserole is one in all the foremost extremely anticipated dishes throughout the vacations. My version features a few crowd-pleasing upgrades. I needed to examine if I might flip AN underwhelming nevertheless ancient entremots into one thing savory. therefore you won’t notice frozen or canned inexperienced beans here. Instead, escape the high-quality, contemporary ingredients for outstanding style and texture. I’ll even show you ways to create your own onion rings for the topping.
Breaking down the direction into 3 distinct elements makes it straightforward. By cookery every element with care, the inexperienced beans, gravy and onion rings will all reach their flavor potential. You’ll be stunned simply however straightforward this dish is to create. this may be the foremost requested item at any Thanksgiving dinner or get along.
Green Bean Casserole Ingredients
Fresh inexperienced beans or haricot verts
Minced garlic
Sliced brown mushrooms
Butter or oil
All-purpose flour
Chicken stock
Heavy cream
Seasonings: Salt, pepper, and nutmeg
Fried onions: made up of scratch or factory-made, like French’s crisp deep-fried Onions
How to build contemporary inexperienced Bean Casserole
Blanch and shock the inexperienced beans to create them tender and bright inexperienced in color.
Saute the garlic and mushrooms till musky to form the bottom for the gravy.
Add butter and flour to create a mixture to thicken the sauce, then step by step add the stock.
Add in cream and permit to in brief simmer and scale back to concentrate the flavors.
Combine the pre-cooked beans and sauce and bake till the casserole is hot.
Make the crisp deep-fried onions, prime the casserole with them, and serve in real time.
Homemade crisp deep-fried Onions
It’s a breeze to go down the foodstuff aisle and grab a instrumentation of French’s crisp deep-fried Onions. however however regarding creating your own, with no additives and fewer sodium? in mere a number of minutes, you'll build contemporary onions rings. They’re therefore irresistible, you'll ne'er purchase the prepackaged stuff once more. My son unbroken unavowed some nibbles in between every batch and disquieted that I wouldn’t have enough for the topping.
The creamy coated inexperienced beans, munificently adorned on prime with the battered onion rings. If you would like cheese, you'll sprinkle some melty varieties like grated store cheese, Gruyere, or Parmesan because the dish heats within the kitchen appliance. The layers of contrastive textures may be a pleasant treat, creating a generally boring vegetable dish a lot of thrilling for suppertime.
Ingredients
Green Bean Casserole
3 quarts water, (2.8L)
2 1/2 teaspoon kosher salt, (17g) divided
2 pounds green beans, (908g) fresh, trimmed, cut into 2-inch pieces
3 tablespoons unsalted butter, (40g)
1 tablespoon minced garlic, (10g)
1 pound brown mushrooms, (454g) cut into 1/2-inch thick slices
3 tablespoons all-purpose flour, (27g)
1 1/2 cups unsalted chicken stock, (360ml)
1 1/2 cups heavy cream, (360ml)
3/4 teaspoons black pepper, divided
1/8 teaspoon ground nutmeg, optional
Fried Onion Topping
1 small yellow onion, (about 1 cup cut onions) cut in 1/8-inch thick slices
1/2 cup all-purpose flour, (70g)
1/2 cup cornstarch, (68g)
1 teaspoon kosher salt, (10g)
2 large eggs
1 cup vegetable oil, (240ml)
Instructions
Green Bean Casserole
Set the oven rack to the center position and preheat the oven to 425ºF (218ªC).
Add 3 quarts of water and 1 teaspoon salt to a large pot. Heat the water over high heat until it reaches a rolling boil and large bubbles break the surface.
Add green beans to the boiling water and cook for 3 minutes.
Drain the beans and transfer them to a large bowl filled with ice water. Allow the beans to sit in an ice bath for at least 5 minutes, and then drain well.
Heat a large skillet with high sides over medium heat.
Add butter to the pan. Once it melts add the garlic and saute for 30 seconds.
Add mushrooms, 1 teaspoon salt, and 1/2 teaspoon pepper, stir to combine.
Saute and stir until mushrooms release their moisture, evaporates, and becomes tender about 5 minutes.
Add flour, and cook and stir for 1 minute.
Gradually add in the chicken stock, constantly stirring to combine. Bring the stock to a rapid simmer, and cook for 4 minutes until it is slightly thickened.
Add the heavy cream and simmer until sauce reduces slightly and thickens, stirring occasionally for about 5 minutes.
Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Taste sauce and add more seasoning as needed.
Stir in drained cooked green beans, and then transfer the mixture to a 13x9-inch baking dish.
Bake until the sauce is bubbly and the beans are hot, 5 to 10 minutes. Remove dish from the oven and cover it with foil to keep warm. Meanwhile, make the onion topping.
Fried Onion Topping
Whisk together 1/2 cup flour, 1/2 cup cornstarch, and 1 teaspoon salt in a medium bowl.
Whisk the eggs in a separate medium bowl.
Bread the onion rings by dipping them first in the flour mixture, then the eggs, then back into the flour.
Line a plate with paper towels.
Heat the oil in a small saucepan or saute pan to 350 to 375ºF (176 to 191ºC).
Fry the breaded onion rings in batches until both sides are a light golden brown and crispy, about 2 minutes per side.
Transfer the onion rings to a paper towel-lined plate to drain any excess oil.
Serve green bean casserole hot with onion topping sprinkled on top.
Notes
Store bought French’s Crispy Fried Onions can be used instead of the homemade onions rings if you are short on time.
For homemade onion topping, use the smaller inside rings, instead of the larger perimeter slices. Keeping the onions petite makes them cook faster and are easier to eat.
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