Fresh green beans and mushrooms in a creamy sauce topped with crispy oven baked onion rings
We’ve all had the holiday side dish staple of green bean casserole. Aunt Someone-or-other would bring it and we all loved it. Frozen green beans, canned cream of mushroom soup and dried crispy onions. I’m feeling that there could be some updates here.
How about we use all fresh ingredients? And let’s make our own cream of mushroom soup. And what about a sheet pan of crispy oven baked onions for the topping??
Yeah. Let’s do this
I’m going to start with the crispy oven baked onions. The onions need to be super thin so I’m using a mandoline. One of the Food Network chefs used cut resistant gloves while using the mandoline and being the lemming that I am, I had to buy them. SO much easier than the food holding device that they give you with the mandoline
Once the onions are thinly sliced, toss them in a mix of flour, panko and kosher salt. I’ve sprayed a sheet pan with olive oil spray and preheated the oven to 375. Place the onions in a thin layer and bake for about 15 minutes, tossing the onions every 5 minutes so they don’t overcook
While the onions are in the oven, let’s prep the mushrooms
Wipe the mushrooms clean with a paper towel and halve or quarter (depending upon size)
Next we’re going to measure out the ingredients for the cream sauce. You’ll need one cup of half and half, one cup of chicken stock, 2 tablespoons of flour, kosher salt, black pepper, a pinch of freshly grated nutmeg, 2 tablespoons of butter and 2 cloves of grated garlic
Add 2 tablespoons of butter to an oven safe pan heated on medium high and toss in the mushrooms. You’ll want to cook these for about 5 to 7 minutes
Add in 2 cloves of shredded garlic, nutmeg, kosher salt and black pepper. Stir and let cook for another minute or two
While the mushrooms are cooking, let’s bring a pot of salted water to a boil
Add in 1 pound of trimmed and halved fresh green beans. They’ll cook more in the oven so we only want to blanch them for about 4 minutes. At 4 minutes, plunge the beans into an ice bath to stop the cooking process. Drain and set aside
Sprinkle the flour over the mushrooms. I like to use a small sieve so the flour spreads evenly and there are no lumps
Mix until the mushrooms are coated
Now we’ll add in the liquids. Pour in the cup of chicken stock and let simmer for about 5 minutes
Lower the heat to medium-low and add in the half and half
Once the half and half is combined, let simmer for about 8 minutes, stirring occasionally
Remove from heat, toss in the green beans and top with the reserved onions
Increase oven heat to 400 and bake for about 15 minutes until the casserole is browned and bubbly
*Simply Sunday’s note: You can prep this casserole all the way up to the point where the green beans are incorporated. Top with onions and bake right before serving dinner
Proudly serve knowing you’ve just recreated a classic side using the freshest of ingredients!
Enjoy!
Simply Sunday's Green Bean Casserole
Ingredients
For topping:
2 medium onions
1/4 cup flour
2 tablespoons panko
1 teaspoon kosher salt
Mushroom cream sauce:
12 ounces mushrooms
1 cup of half and half
1 cup of chicken stock
2 tablespoons of flour
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
a pinch of freshly grated nutmeg
2 tablespoons of butter
2 cloves of grated garlic
For green beans:
1 pound of trimmed and halved fresh green beans
kosher salt for water
Directions
For topping:
Thinly slice onions and toss them in a mix of flour, panko and kosher salt. Spray a sheet pan with olive oil spray and preheat the oven to 375. Place the onions in a thin layer and bake for about 15 minutes, tossing the onions every 5 minutes so they don’t overcook
Wipe the mushrooms clean with a paper towel and halve or quarter (depending upon size)
Measure out one cup of half and half, one cup of chicken stock, 2 tablespoons of flour, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, a pinch of freshly grated nutmeg, 2 tablespoons of butter and 2 cloves of grated garlic
Add 2 tablespoons of butter to an oven safe pan heated on medium high and toss in the mushrooms. Cook these for about 5 to 7 minutes
Add in 2 cloves of shredded garlic, nutmeg, kosher salt and black pepper. Stir and let cook for another minute or two
Bring a pot of salted water to a boil; add in 1 pound of trimmed and halved fresh green beans; blanch for 4 minutes. Plunge the beans into an ice bath, drain and set aside
Sprinkle the flour over the mushrooms. I like to use a small sieve so the flour spreads evenly and there are no lumps; mix until the mushrooms are coated
Pour in the cup of chicken stock and let simmer for about 5 minutes
Lower the heat to medium-low and add in the half and half; once combined, let simmer for about 8 minutes, stirring occasionally
Remove from heat, toss in the green beans and top with the reserved onions
Increase oven heat to 400 and bake for about 15 minutes until the casserole is browned and bubbly
*Simply Sunday’s note: You can prep this casserole all the way up to the point where the green beans are incorporated. Top with onions and bake right before serving dinner
Tools used to make this recipe
NuWave Flex Precision Induction Cooktop
Farberware Classic Series Stainless Steel Saucepan
Pyrex Prepware 1-Cup Measuring Cup
Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles
Simply Bamboo Maui Bamboo Cutting Board
Stainless Steel Spider Strainer
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
© Simply Sundays 2019
All rights reserved
Now this is real green bean casserole! So much better than the stuff my in laws make with all of the canned stuff!
Lol! I know… we grew up with the “old school” version and that’s why we love this updated recipe. Enjoy!
The rings must have given this dish even more flavour, not to say about the mushrooms. Definitely a wonderful side to make for dinner.
Awesome Laura! So glad you enjoyed it!