Who hasn't associated green bean and mushroom casserole with Thanksgiving dinner? Anyone? Canned green beans, canned mushroom soup and canned onion rings, right? And we loved it! Well, if you love that now or have ever loved it or even now hate it, this dish might be for you. My daughter and I first made this casserole several years ago and I've never looked back. I published it back then too but it was time for a refresh...new photos and new friends; all combine to say new post! Fresh ingredients and homemade fried onion strings and this is one amazing casserole. You might think you like that canned casserole but try this and I promise, you will never look back again either (you might even wonder how you could have EVER liked that canned, hot mess old fashioned recipe).
My daughter Emily actually made this dish that first year and as had become our habit, we kept Thanksgiving relatively simple with a turkey breast, cranberry sauce and this fabulous dish as the main part of our meal. It's really just a sauce with shallots that is infused with mushrooms and combined with beans that are covered with homemade onions rings and baked. OK, maybe some wine too. Em did find the perfect recipe for the onion ring topping though when she happened upon a post from The Pioneer Women; these thin little strings of fried onion are as I'm sure some would say, 'Like Crack.' Addictive.
Ree salivates over these onion strings...and rightfully so. Sort of a miracle of ingredients in that it's nothing special really. Onions, buttermilk, salt, pepper, flour and cayenne. Still, something magical happens in that distance from cutting board through deep fryer to their final resting place on paper towels to drain. I know both of us were noshing on those pups each time we walked by that plate; we had to move it to make sure we had some for the actual casserole! So good...make them for this casserole or make them just to eat as a snack...but trust me; MAKE THEM (I now make enough for both noshing and the casserole...and good thing too!)
The only element that was not 'normal' in my book was the addition of some shredded cheddar cheese on top of the casserole as it baked. Of course now I can't imagine anything else! This was perfect. We had leftovers and I think an auction on who got to take it home (just kidding but close). Try them next time you're asked to bring a side dish or someone expects the requisite green bean and mushroom casserole for Thanksgiving. You will be loved forever.
This weeks #FallFest with The Food Network features Thanksgiving dishes...no big surprise there right? Take a peek after the recipe for some great ideas for your Turkey Day Feast!
Homemade Green Bean and Mushroom Casserole with Fried Onion Strings
- 1 whole Large Onion
- 2 cups Buttermilk
- 2 cups All-purpose Flour
- 1 Tablespoon (scant) Salt
- ¼ teaspoons (to ½ Teaspoon) Cayenne Pepper
- 1 quart (to 2 Quarts) Peanut or Canola Oil
- Black Pepper To Taste
- 2 pounds green beans, ends removed and beans snapped in half
- 6 tablespoons unsalted butter, divided
- 1 pound button mushrooms, cleaned and diced
- 1 & ½ cup sliced shallots
- 4 cloves garlic, peeled and minced
- ½ cup dry white wine
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup chicken stock
- ¼ cup plus 2 tablespoons all-purpose flour
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ground mustard powder
- Kosher salt and pepper, to taste
- 1 cup freshly grated sharp cheddar
- Slice onion in half; place the flat half down on your cutting board and slice each half into thin rounds.
- Place in a baking dish and cover with buttermilk and soak for at least an hour.
- Combine dry ingredients and set aside.
- Heat oil in small fryer or large dutch oven to 375 degrees.
- Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.
- Repeat until onions are gone.
- Place in a baking dish and cover with buttermilk and soak for at least an hour.
- Combine dry ingredients and set aside.
- Heat oil in small fryer or large dutch oven to 375 degrees.
- Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.
- Repeat until onions are gone.
- Preheat oven to 350°F. Bring a large pot of salted water to a boil. Add beans and cook until deep green and tender, about 12-15 minutes (we like ours a bit crisp tender; cook longer if you prefer softer beans. Drain and rinse with cool water.
- In a large pot or skillet, melt 2 tablespoons of butter on medium-high heat. Add the onion and sauté until they start sweating liquid, about 4 minutes. Add the mushrooms, garlic, and a pinch of salt. Continue cooking, stirring often, until mushrooms have softened, about 5 minutes.
- Add the wine and simmer until it evaporates, about 3 minutes.
- Combine the milk, cream, and chicken stock in a large glass bowl.
- Add the remaining 4 tablespoons butter to the mushroom and onion mixture and melt over medium-low heat. Add the flour and mix into the vegetable mixture, cook on low heat for about 2 minutes.
- Add the milk mixture and continue cooking, stirring frequently, until thickened, about 10 minutes. Mix in Worcestershire sauce, mustard powder, and a generous amount of salt and pepper.
- Simmer everything for about 5 minutes for the flavors to marry. Taste and adjust the salt and pepper. (You want this to be a bit on the salty side, because it will mellow once you add the green beans.)
- Stir the green beans into the mushroom sauce and toss to combine. Pour the green bean mixture into a large, buttered casserole dish (about 2 quarts). Bake uncovered for 15 minutes. Add the grated cheddar to the top and bake another 10 minutes or until the cheese melts.
- Top with the crispy onion strings and bake uncovered for 5 more minutes. Let stand for 10 minutes before serving.
- Serve with additional onion strings (if there are any!)
