Green bean casserole is an American Thanksgiving classic. A combination of tender green beans coated in a creamy mushroom sauce, which is then topped with crispy fried onions. The combination is surprisingly addictive and a Thanksgiving favourite.
750grams(1½ lbs) green beans| trimmed and cut in half
50grams(2 tablespoons) butter| unsalted
360grams(12 oz) mushrooms| cut into bite size pieces
¾teaspoonsalt| Kosher or sea salt flakes
¼teaspoonground black pepper
3garlic cloves| minced
2tablespoonsflour| plain/all purpose
250mls(1 cup) chicken stock| or vegetable stock
250mls(1 cup) cream| heavy/thick
50grams(½ cup) parmesan cheese| grated
Air Fried Onions
35grams(¼ cup) flour| plain/all purpose
1teaspoonsalt| Kosher or sea salt flakes
¼teaspoonground black pepper
Prepare Beans and Air Fryer Onions as per the instructions below.See the notes section for instructions on how to fry the onions in oil or bake them in the oven.
Pre-heat oven 180°C/350°F
Put the chicken stock in a small saucepan and heat until it is a little warmer than lukewarm. Leave it on the stove to keep warm
Place frying pan/skillet over medium heat, add butter.
Once the butter has melted add mushrooms, and cook for 5 minutes.
Add salt, pepper, and garlic and cook for a further 2 minutes. Be careful not to burn the garlic.
Sprinkle flour over the mushrooms. Stir flour through the mushrooms until evenly coated and flour is no longer visible.
Continue stirring the mushrooms while gradually adding half the warm chicken stock. Keep stirring until any lumps formed have dissolved. Pour in the remaining stock.Adding warm stock to the mushroom and flour mixture reduces the chance of developing lumps.
Add cream, parmesan, and nutmeg, stir until completely incorporated.
Continue cooking the mixture for a further 5 minutes, stirring as it cooks, until the cheese melts and the sauce thickens.
The sauce is ready when you can draw a line with your finger through the sauce on the back of the spatula or wooden spoon.
Add beans to the mushroom mixture and mix well.
Place bean mixture into a 2.5ltr/2.5 quart baking/casserole dish.
Cover the top of the bean mixture evenly with fried onions.
Place the baking dish into the oven and bake for 15 minutes. It is ready when the bean casserole is bubbling around the edges and the onions are deep golden brown.If onions are starting to brown too quickly cover the baking dish loosely with aluminium foil. Remove foil for the final few minutes of baking.
Bring a large pot of salted water to a boil. Add beans and cook for 2-3 minutes, until just tender.
Drain beans in a colander and refresh by running the beans under cold tap water.
Dry beans with a clean tea towel or kitchen paper and set aside.Alternatively, to cook the beans you can use a microwave or steam them until tender.
Air Fryer Onions
Pre-heat air fryer for 5 minutes at 200°C/390°F
Place sliced onions in a large bowl. Add flour, panko crumbs, salt, and pepper. Toss well until onions are coated.
Place a layer of onions in the basket of your air fryer.Depending on the size of the air fryer you will need to fry the onions in 2-3 batches in order to not to crowd them.
Fry onions for 8 minutes. Moving and tossing them around half way through frying.
Place onions on a cooling rack, repeat with remaining onions.By placing the "fried" onions on the cooling rack they will not go soggy.
HOW TO FRY ONIONS IN OILYou will need around 1 litre/4 cups of vegetable oil to fry the onions in.Place sliced onions in a large bowl. Add flour, panko crumbs, salt, and pepper. Toss well until onions are coated.In a heavy based skillet or frying pan add enough oil to come up the sides 3 cm/1 inch. Heat oil over medium high heat. Test to see if the oil is hot enough by using the end of a wooden spoon/wooden chopstick, or a piece of onion. If the oil sizzles immediately it is ready.Add some onions, not all of them. Give them space to fry, don't crowd the onions. Fry them for 1-1½ minutes until they are light golden brown.Remove onions from the pan with a slotted spoon, shaking any excess oil away, and place on a cake cooling rack. Do not put the onions on kitchen towel as they will go soggy. Repeat with the remaining onions. Leave onions to the side once cooked until needed.HOW TO "FRY" ONIONS IN THE OVENPre-heat oven at 250°C/475°F.Place sliced onions in a large bowl. Add flour, panko crumbs, salt, and pepper. Toss well until onions are coated.Line a baking sheet/low sided baking tray with baking/parchment paper. Spread onions out evenly on the tray. Spray with a little oil or cooking spray.Place tray on the middle shelf of the oven and cook for 30 minutes. Make sure to toss the onions 2-3 times during cooking to evenly brown.Once onions are lightly brown remove the tray from the oven and move onions from the baking tray to a cake cooling rack. Do not put the onions on kitchen towel as they will go soggy. ALTERNATIVE TOPPING TO ONIONSTop the green bean casserole with a mix of panko crumbs (1 cup) and grated parmesan cheese (½ cup).LEFTOVERSIf you have made the casserole from scratch on the day of serving then it will keep in the fridge for up to 3 days. Place leftovers in an airtight container.GENERAL COOK'S NOTESAll oven temperatures are fan-forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified.
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equal 1 tablespoon
I use the below unless specified in my recipes.
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY