Food & shopping
Green bean casserole
Fresh beans, mushroom sauce and homemade baked breaded onions, for 8 side portions.
The checklist
- Medium onion · 1
- Plain all-purpose flour · 77 g
- Panko breadcrumbs · 45 g
+ 23 more explained items
Time, servings and nutrition
Side dishAmerican-style
Servings: 8 · 1/8 of the casserole
- Preparation
- Cooking
- Extra waiting
- 0 min
- Planned total
The source plans 30 minutes preparation and 55 cooking. Follow the two oven temperatures and the doneness checks in the steps.
Approximate nutrition per serving
Uses half-and-half and counts all dispensed onion coating. USDA plain dry breadcrumbs approximate panko; leftovers of coating can lower the result.
- Energy
- ≈ 175 kcal
- Protein
- 6 g
- Fat
- 8.6 g
- Carbohydrate
- 19.9 g
Calculation details
Planning times use the upper end of stated ranges. Cooling and extra oven loads may take longer.
Calculated from ingredient amounts using USDA reference foods. Brands and portion sizes change the result.
Recipe notes: fresh green beans, mushroom sauce, baked onion rings
A creamy bean casserole needs contrast: tender green beans underneath and crisp breaded onion strips on top. Here the sauce starts with sliced mushrooms, butter and flour, then broth and half-and-half. There is no condensed soup or cheese layer in this version.
Allow about 1 hour 25 minutes from preparing the vegetables to serving. The onions bake first at a higher temperature, then the oven is lowered for the assembled casserole. Read both settings before starting and set out a bowl of ice water before boiling the beans. An oven-safe skillet lets you finish the sauce and bake in the same pan.
Who this list is for
Fresh beans, mushroom sauce and homemade baked breaded onions, for 8 side portions.
Tips
Choose fresh beans
Rinse, trim and halve the beans before blanching. They cook again in the sauce, so keep the initial boil to the listed 5 minutes.
Keep the coating bowls separate
Onions go through flour, egg with milk, then seasoned panko. Use separate bowls and turn the strips during baking so the coating colours evenly.
Measure each component
The 77 g flour total contains 62 g for onion coating and 15 g for sauce. Keep those portions separate before you start cooking.
Thicken before assembling
Give the sauce its own simmering time. Once the dairy is added, stir over medium-low heat until thick enough to coat the beans instead of pooling like broth.
Reserve the top layer
About one quarter of the cooked onions goes into the beans. Keep the rest for the surface; adding everything to the sauce loses the crisp contrast.
Use the overnight option
For advance preparation, assemble without the final bake, cool and refrigerate covered overnight. Bake the next day at 204°C for about 20 minutes until bubbling.
The checklist
13 ingredients · 9 steps
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Buy
Ingredients
- Medium onion · 1 — Thinly sliced, rings separated.
- Plain all-purpose flour · 77 g — 62 g for onions; 15 g for sauce.
- Panko breadcrumbs · 45 g — For the onion coating.
- Salt · 1½ US tsp + 1 US tbsp — ½ US tsp coating; 1 US tbsp bean water; 1 US tsp sauce.
- Ground black pepper · ¾ US tsp — ¼ US tsp coating; ½ US tsp sauce.
- Large egg · 1 — For the onion coating.
- Milk · 15 ml — Whisk with the egg.
- Fresh green beans · 454 g — Rinsed, trimmed and halved.
- Unsalted butter · 28 g — For the mushrooms.
- Sliced mushrooms · 227 g — Fresh mushrooms for the sauce.
- Garlic cloves · 2 — Finely chopped.
- Vegetable broth · 180 ml — Ready to use; the source allows chicken or vegetable broth.
- Half-and-half · 300 ml — The main version uses this dairy blend; see the milk note.
Take along
Equipment
- Baking sheet and oven-safe parchment — Check the liner is rated for 232°C.
- Three coating bowls and tongs — Separate dry coating from egg mixture.
- Large pot, colander and ice-water bowl — Have ice and water ready before blanching.
- Oven-safe skillet, scale and measuring tools — Use a 25 to 30 cm oven-safe skillet; keep oven gloves ready.
To do
Cooking dayPreparation
- Heat the oven and slice the onion — Preheat to 232°C / 450°F. Line the baking sheet. Thinly slice the onion and separate the strips.
- Set up the onion coating — Put 62 g flour in one bowl, panko with ½ US tsp salt and ¼ US tsp pepper in another; beat egg with milk in the third.
- Coat and bake the onions — Coat onion strips in flour, then egg mixture, then panko. Spread on the sheet and bake about 20 minutes until golden, turning twice. Reserve them.
- Blanch and cool the beans — Lower oven to 204°C / 400°F. Boil beans in about 3.8 litres water with 1 US tbsp salt for 5 minutes. Drain into ice water, then drain again.
- Cook the mushrooms — Melt butter in the oven-safe skillet over medium-high heat. Add mushrooms, 1 US tsp salt and ½ US tsp pepper; cook about 5 minutes until moisture appears.
- Add garlic and sauce flour — Cook the garlic with the mushrooms for 2 minutes, then stir in the remaining 15 g flour until it absorbs the moisture.
- Simmer the sauce — Add broth and simmer 3 minutes. Lower to medium-low, add half-and-half and cook about 10 minutes, stirring, until thickened.
- Assemble and bake — Off the heat, fold in drained beans and about ¼ of the baked onions. Top with the remaining onions. Bake at 204°C for about 15 minutes until bubbling at the edges.
- Serve and store the rest — Serve warm with oven gloves protecting your hands from the skillet handle. Refrigerate leftovers in a closed container for up to 4 days.
Questions and answers
What is half-and-half?
It is a dairy blend of milk and cream sold under that name in the US. The author allows whole milk in a pinch, but not low-fat or plant milks as a tested equivalent.
Can I leave out the mushrooms?
Yes, the author explicitly allows leaving them out without another adjustment. This guide keeps mushrooms in the main version, so remove that purchase if you choose the variation.
How do I store leftovers?
Refrigerate in a closed container for up to 4 days. Reheat the portion you need; the onion coating softens in storage, so expect a different texture from the freshly baked top.
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