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Active Time
1 hour 35 minutes
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Total Time
1 hour 50 minutes
This is a green bean casserole recipe for the 21st century. It’s guaranteed to impress, whether you grew up with the canned soup version at everyThanksgiving dinneror this is your first time encountering the storied side dish. This classiccasserole recipeis steeped in post–World War II American culture. In 1955, Dorcas Reilly, a Campbell’s test kitchen supervisor in Camden, New Jersey,was asked to create an easy recipefeaturing the company’s canned green beans and mushroom soup. Reilly combined them with a few other pantry ingredients in a casserole dish, baked it, then topped it all withcanned french fried onionsand secured her place in history. It was the perfect side dish for the moment: Wartime bans on aluminum had recently been rescinded, and erstwhile homemakers who’d joined the workforce could put a warm, rib-sticking side dish on the table without much prep time. Campbell’s later began printing the recipe alongside the nutrition information on the backs of cream of mushroom soup cans, further cementing its legacy.
This all-homemade green bean casserole recipe modernizes Reilly’s midcentury triumph. It features fresh green beans and anassortment of mushrooms, both of which can be prepared ahead of time. The star of the show, however, is the crispy fried onions spiked with paprika, cumin, and coriander. You can even customize your recipe for green bean casserole by grating fresh Parmesan or sprinkling homemade bread crumbs over the top. We think Reilly would approve.
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What you’ll need
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13x9 Baking Dish
$70 $65 At Amazon
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Sheet Pan
$23 At Amazon
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12-Quart Stockpot With Lid
$515 $190 At All-Clad
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Slotted Spoon
$13 At Amazon
Ingredients
8 servings
Casserole
油炸洋葱超过
Casserole
Step 1
Preheat oven to 425º. Line 2 rimmed baking sheets with parchment paper. Arrange2 lb. mixed wild mushrooms, trimmed, halved or quartered if large (about ½” pieces)and2 thyme sprigsin a single layer on prepared baking sheets. Drizzle with¼ cup extra-virgin olive oiland season with season with¾ tsp. Diamond Crystal or ½ tsp. Morton kosher saltand½ tsp. freshly ground black pepper. Roast mushrooms, stirring once and rotating pan halfway through, until lightly golden, crisp-tender, and liquid is evaporated (watch carefully as cook time can vary between types of mushrooms), 25–35 minutes. Remove sheets from oven and reduce oven temperature to 375ºF.
Step 2
Meanwhile, cook2 lb. green beans (preferably haricots verts), trimmed, cut in half on the diagonal, in a large pot of boiling generouslysaltedwater until crisp-tender, 3–5 minutes. Drain in a colander and rinse under cold water to stop cooking. Drain well, then layer on a rimmed baking sheet with paper towels and pat dry. Wipe pot dry.
Step 3
Melt2 Tbsp. unsalted butterover medium-low heat in same pot. Add⅓ cup finely chopped red onionand2 large garlic cloves, very thinly sliced, and cook, stirring occasionally, until tender, 5–8 minutes. Stir in2 Tbsp. all-purpose flourand cook, stirring occasionally, until aroma is mildly nutty, 4–6 minutes. Add3 Tbsp. heavy creamand stir well to combine. Repeat twice, then stir in remainingcream,1 cup low-sodium chicken broth or vegetable broth, 2 dried bay leaves, and remaining2 thyme sprigs. Bring to a simmer and cook, stirring occasionally and scraping sides of pot, until sauce is the consistency of slightly thickened cream and coats the back of a wooden spoon, about 20 minutes (do not over-reduce). Discard thyme and bay leaves. Stir in1½ tsp. finely grated lemon zest (from 1 medium lemon), ½ tsp. Diamond Crystal or ¼ tsp. + ⅛ tsp. Morton kosher salt, and¼ tsp. freshly ground black pepper.
Step 4
Arrange beans and mushrooms in 3-qt. baking dish. Pour cream sauce over; stir to evenly coat. Bake casserole until sauce is thickened and bubbling around the edges, about 20 minutes.
Do ahead:Green beans, mushrooms, and sauce can be cooked 3 days ahead; keep chilled in separate airtight containers. Let come to room temperature before using.
油炸洋葱超过and Assembly
Step 5
Pourcanola or vegetable oilinto a large wide pot or high-sided skillet to a depth of ½". Place over medium-high heat until hot but not smoking (about 350° on a deep-fry thermometer). Line a rimmed baking sheet with paper towels.
Step 6
Whisk½ cup fine-grind cornmeal, 2 Tbsp. cornstarch, 1½ tsp. paprika, 1 tsp. ground coriander, and1 tsp. ground cuminin a large shallow bowl. Toss1 medium red onion, thinly sliced into ⅛" rings crosswise with a mandoline or very sharp knife, separated into ringsin cornstarch mixture to coat.
Step 7
Working in batches, fry onion rings, stirring and turning occasionally, until golden and crisp, 2–3 minutes. Using tongs or a slotted spoon, transfer to prepared sheet to drain. Season immediately withkosher salt and freshly ground black pepper.
Step 8
Top casserole with fried onions and serve warm.
Do ahead:Onions can be fried 1 day ahead. Let cool. Arrange in a flat layer on a paper towel-lined rimmed baking sheet, cover loosely with foil, and store at room temperature.
Editor’s note:This green bean casserole recipe was first printed in October 2017 as ‘Green Bean and Mushroom Casserole.’ Head this way forOur Favorite Mashed Potatoes, a pecan-toppedsweet potato casserole, and moreessentialThanksgiving sides→
How would you rate Green Bean Casserole With Crispy Fried Onions?
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Reviews (10)
Back to TopI've made this recipe two Thanksgivings in a row. The second time I used Crimini mushrooms, doubled the cream sauce and bought the dang fried onions [cause let's face it... frying is not my preferred method of cooking]. It was amazing and I'm glad I tried it again. The thing that put it over the top for me was the lemon zest. My family asked me to make it again for Christmas.
Anne
Jacksonville, FL
12/22/2022
Made this last year for Thanksgiving. It was a first for my family - green bean casserole was not something we had growing up. They loved it! Now, I'm on the hook for making this every year!
Catherine H.
纽约
11/24/2021
I haven't made this yet but it looks delicious. I'd like to do as much as I can beforehand. I see that I can make the mushrooms, green beans and fried onions in advance. Can I make the sauce in advance also? Thanks.
Oneontacat
纽约
12/2/2019
Made this as a trial before Thanksgiving dinner and the family loved it. Will definitely make this one again. It was time consuming, with lots of different cooking techniques but the final result was creamy, earthy and good. The beans were cooked to perfection. If you grew up on green bean casserole with Cream of Mushroom soup, you have to try this recipe!
ksadamson
Idaho
10/15/2019
Made this twice now ! How can you not love this and all made from scratch! The fried onions are amazing and worth it!
cburger100
Ponte Vedra Fl
12/24/2017
Made this as a "last minute" side for thanksgiving potluck since the person who usually attends my thanksgiving dinners and brings green beans had to bow out unexpectedly. What can I say but I didn't have any leftovers: 15 people attending. I think this recipe was a hit. The only comments I really have are: use 2 whole red onions and ignore the 1/3 cup direction. Also, I believe in english we call them green beans but they're the same vegetable as what we in French term haricots verts.
raikawolf
Santa Cruz, CA
11/25/2017
Hopwood, stop rating things you haven't cooked. We are sorry you can't follow directions. Instructions pretty straight forward to me. Dish was wonderful.
Anonymous
Realville
11/13/2017
To Hopwood. Your comments are misleading to give the recipe one fork when you haven’t tried it! No brainer to figure out the baking directions are given twice!
Syrupysuzy
Australia
11/13/2017
Haven't made but to the editors - you have the baking directions noted twice. For those readers who novice cooks, the way written implies cooking the bean and cream sauce mixture twice. Delete the paragraph above the directions after the fried onions to avoid this confusion,
hopwood
Brentwood
11/12/2017
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