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Green bean casserole recipe topped with fried onions.
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5 from 1 vote

Fresh Green Bean Casserole with Fried Onions

This fresh green bean casserole is made with a creamy mushroom Marsala sauce, topped with crispy homemade fried onions. The perfect addition to holiday dinners!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Keyword: fresh green bean casserole, green bean casserole with fried onions, homemade green bean casserole
Servings: 4 servings
Calories: 632kcal
Author: Samantha Ferraro

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:

US Customary - Metric

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.

Nutrition

Calories: 632kcal | Carbohydrates: 87g | Protein: 23g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 377mg | Potassium: 1300mg | Fiber: 7g | Sugar: 20g | Vitamin A: 1769IU | Vitamin C: 22mg | Calcium: 409mg | Iron: 6mg