Irresistibly Creamy Green Beans Casserole from Scratch

Irresistibly Creamy Green Beans Casserole from Scratch

A creamy and comforting green bean casserole made entirely from scratch. Topped with shoe-string onions and the best part is, my green bean casserole doesn’t require oven time!

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Ingredients:

FRIED ONION STRINGS:

• 1 medium onion, thinly sliced
• 1 1/4 cup EACH: buttermilk AND all-purpose flour
• 1 teaspoon onion powder
• ½ teaspoon EACH: salt AND smoked paprika
• ¼ teaspoon black pepper
• Oil, for frying

GREEN BEAN CASSEROLE:

• 1 lb. fresh green beans, rinsed, ends trimmed, and I cut them in half
• 2 tablespoons butter
• ½ cup onion, diced
• 3-6 cloves garlic, minced
• 8 ounces mushrooms, sliced (I used baby bellas)
• 1 teaspoon fresh thyme 
• ¼ teaspoon red pepper flakes
• 1 cup low sodium chicken stock (or vegetable broth)
• ½ cup half and half

Directions:

1. PREP: Place the sliced onions in a medium bowl with the buttermilk. Allow the onions to soak for 1 hour. In another medium bowl, combine the flour, salt, pepper, onion powder, and paprika. Remove 2 tablespoons of the flour mixture in a separate bowl to thicken the green bean casserole with; set aside. 
2. FRY THE ONIONS: Heat a Dutch oven or a heavy bottom pot with a couple inches of oil to 375ºF. Working in small batches, place some of the onions from the buttermilk mixture into the flour mixture, and toss with hands until coated. Fry them in the oil for 3-5 minutes or until golden brown. Remove to a paper towel-lined plate, season with a pinch of salt. Repeat until all the onions have been fried.
3. BLANCH THE BEANS: Bring a large stockpot of water to boil. While the water is boiling, fill a large bowl with water and lots of ice, set aside. Season the boiling water with a tablespoon of salt and add the green beans into the boiling water and allow to cook for 3-5 minutes or until the green beans are bright green. Remove with a slotted spoon and place in ice water, set aside.
4. CASSEROLE: Heat the butter in a large skillet over medium heat. When the butter begins to crackle, add the onions and allow them to sweat for 3-4 minutes, stirring as required. Add the garlic and allow it to cook for 30 seconds before adding in the sliced mushrooms. Season with a pinch of salt and pepper. Let the mushrooms cook for 5 minutes or until they shrink in size.
5. FINISH: Add the 2 tablespoons of reserved flour to the mushroom mixture and stir until all the veggies are coated, let cook 1 minute. Sprinkle the thyme and red pepper flakes. Slowly pour in the chicken stock while using your wooden spoon to stir. Scrape the bottom of the skillet to loosen any brown bits. Reduce the heat to medium-low, and allow the sauce to thicken for 3-5 minutes. When the sauce has thickened a bit, add in the green beans and half and half, stir to combine. Kick the heat up to high and let casserole cook for 2-3 minutes or until it thickens to preferred consistency. Top with fried onions before serving!

Original Recipe Article from littlespicejar.com

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