Classic green bean casserole gets an irresistible upgrade with a Marsala mushroom cream sauce, tender fresh green beans, and homemade crispy fried onions. This from scratch version is a savory twist on the traditional holiday favorite!
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About This Recipe
This homemade green bean casserole goes beyond the canned soup classic, with layers of fresh textures and flavors. Blanched green beans stay crisp-tender and vibrant, while a creamy mushroom sauce with a hint of Marsala wine adds depth and richness. For another wonderful side dish try my Tartiflette (French Potato and Cheese Casserole).
Topped with golden fried onions, this classic casserole transforms a beloved side dish into a must have addition to your holiday table!
📋 Ingredients
- Green Beans: Use fresh green beans or haricots verts, which are thinner and more delicate. If they aren’t prepped, trim the stringy ends before blanching.
- Mushrooms: Button or cremini mushrooms are classic, but you could also experiment with shiitake or oyster mushrooms for even more umami.
- Marsala Wine: Marsala’s unique, slightly sweet flavor adds depth to the sauce, balancing the rich creaminess and giving the casserole a gourmet touch.
- Chicken Stock: Used to thin the sauce while adding more flavor than water, chicken stock keeps the sauce savory without being too heavy. Use vegetable stock for a vegetarian version.
- Parmesan Cheese: Parmesan adds a nutty, salty finish that boosts the overall richness. Stir it in just as the sauce thickens for a smooth, luxurious texture.
- White Onion: Thinly sliced white onion is essential for the crispy topping. Soaking in buttermilk before dredging adds tang and tenderness, making each bite extra crunchy.
- Buttermilk: Buttermilk tenderizes the onion slices and helps the flour coating stick.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Wine: Swap Marsala for white wine or additional stock
- Mushrooms: Use any mushroom variety you prefer (shiitake and oyster mushrooms work beautifully)
- Green Beans: Fresh or frozen green beans work equally well, but if using frozen, make sure to thaw and drain them first.
- Gluten Free: For a gluten-free version, substitute the flour with rice flour or cornstarch
- Buttermilk: If buttermilk isn't available, make your own by adding 1 tablespoon of lemon juice to 1 cup milk and let sit for 5 minutes.
⏲️ Instructions
Make the Fried Onions
Slice the Onions. Use a mandolin to slice the onions thin.
Soak Onions in Buttermilk. Soak the sliced onions in buttermilk for 15-20 minutes
Dredge the Onions. In a separate bowl, combine the flour, paprika, garlic powder, salt, and pepper and dredge the onions in the seasoned flour, shaking off any excess.
Fry the Onions. Heat oil to 375°F and fry the onions in batches for 2-3 minutes until crisp and golden brown. Then drain on a paper towel-lined baking sheet, sprinkle with salt and set aside.
Make the Green Bean Casserole
Saute Mushrooms. In a large skillet, saute mushrooms in butter and olive oil for 5-8 minutes until caramelized. Add the garlic and thyme and saute for another minute until fragrant.
Add Flour. Sprinkle flour over the mushroom mixture, stirring constantly, and cook for 1-2 minutes to cook off the raw flour taste.
Make the Mushroom Sauce. Pour in the Marsala wine and deglaze, scraping any bits on the bottom. Add chicken stock, milk, and grated Parmesan and bring to a gentle simmer for 8-10 minutes, until slightly thickened.
Assemble Casserole. Add blanched green beans to the mushroom mixture and combine. Transfer to a casserole dish, top with the fried onions and bake for 25-30 minutes at 375°F until bubbling and golden.
📍 Recipe Tips
- Blanching the Green Beans: This keeps the beans bright and crisp-tender. Immediately cool them in ice water to preserve their color and texture.
- Fry in Batches: For the crispiest fried onions, fry in small batches and salt them as soon as they come out of the oil.
- Make Ahead: Prepare the casserole mixture up to a day in advance by blanching the green beans and cooking the mushroom sauce. On the day of serving, top with fried onions, and bake.
- Frying the Onions in Advance: The fried onions can be made a day or two ahead. Let them cool completely, then store in an airtight container at room temperature to keep them crisp.
Serving Suggestions
This fresh green bean casserole is the ultimate Thanksgiving side dish! serve alongside other favorite side dishes such as, potato leek gratin, mashed potatoes with roasted garlic, and sauteed balsamic brussels sprouts.
More Vegetable Side Dishes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Fresh Green Bean Casserole with Fried Onions
LittleFerraroKitchen.com
Equipment
Ingredients
For the Green Bean Casserole:
- 1- pound green beans ends trimmed and cut into 1½-inch pieces
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 pint button or cremini mushrooms sliced
- 3 garlic cloves finely chopped
- 2 tablespoons fresh thyme leaves
- ¼ cup flour
- ½ cup Marsala wine
- ½ cup chicken stock
- 1½ cups milk
- ¼ cup grated Parmesan
- Salt and pepper to taste
For the Fried Onions:
- 1 white onion sliced very thin
- 1 pint buttermilk
- 2 cups flour
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Oil for frying
Instructions
Make the Fried Onions:
- Soak the thinly sliced onions in buttermilk for 15-20 minutes.
- In a separate bowl, combine flour, paprika, garlic powder, salt, and pepper.
- Heat oil in a deep skillet or pot to 375°F (190°C).
- Dredge the soaked onions in the seasoned flour, shaking off any excess.
- Fry the onions in batches for 2-3 minutes until crisp and golden brown.
- Remove and drain on a paper towel-lined baking sheet, sprinkling with salt while still hot. Set aside.
Blanch the Green Beans:
- Bring a large pot of water to a boil. Add the green beans and cook for 3-5 minutes until they are bright green.
- Immediately transfer the green beans to a bowl of ice water to stop the cooking process.
- Once cooled, remove from the ice water and pat dry. Set aside.
Prepare the Mushroom Mixture:
- Preheat the oven to 375°F
- In a large skillet, heat butter and olive oil over medium heat and add sliced mushrooms and cook for 5-8 minutes until caramelized.
- Add the chopped garlic and thyme, season with salt and pepper, and cook for another minute until fragrant.
- Sprinkle flour over the mushroom mixture, stirring constantly, and cook for 1-2 minutes to cook off the raw flour taste.
- Pour in the Marsala wine, deglazing the pan by scraping up any bits stuck to the bottom.
- Once the wine has reduced slightly, add chicken stock, milk, and grated Parmesan. Season with salt and pepper.
- Bring to a gentle simmer and cook for 8-10 minutes, allowing the sauce to thicken.
Make the Casserole:
- Add the blanched green beans to the skillet and toss to combine everything.
- Transfer the mixture to a casserole dish and spread it evenly.
- Top with the fried onions.
- Bake the casserole for 25-30 minutes until bubbling and golden. Serve warm.
Notes
-
- Blanching the Green Beans: This keeps the beans bright and crisp-tender. Immediately cool them in ice water to preserve their color and texture.
- Fry in Batches: For the crispiest fried onions, fry in small batches and salt them as soon as they come out of the oil.
- Make Ahead: Prepare the casserole mixture up to a day in advance by blanching the green beans and cooking the mushroom sauce. On the day of serving, top with fried onions, and bake.
- Frying the Onions in Advance: The fried onions can be made a day or two ahead. Let them cool completely, then store in an airtight container at room temperature to keep them crisp.
- Buttermilk: If buttermilk isn't available, make your own by adding 1 tablespoon of lemon juice to 1 cup milk and let sit for 5 minute.
Partimecook says
This looks like a classic dish but it is next level. The crispy freshly made onions make this dish better than any other green bean side dish.