Green Bean Casserole With Crispy Fried Onions Recipe


This modernized green bean casserole recipe features fresh green beans, a creamy mushroom sauce, and homemade crispy fried onions with a twist of paprika, cumin, and coriander, making it a standout dish for any occasion.


2 lb. mixed wild mushrooms, trimmed, halved or quartered if large  4 thyme sprigs, divided ¼ cup extra-virgin olive oil 1¼ tsp. Diamond Crystal or ¾ tsp. plus ⅛ tsp. Morton kosher salt, divided, plus more ¾ tsp. freshly ground black pepper, divided

Ingredients: Fried Onion Topping

2 Tbsp. unsalted butter Canola or vegetable oil (for frying) ½ cup fine-grind cornmeal 2 Tbsp. cornstarch 1½ tsp. paprika 1 tsp. ground coriander 1 tsp. ground cumin Kosher salt, freshly ground black pepper

Step: 1

Roasting Mushrooms: Roast mixed wild mushrooms with olive oil, salt, and pepper until golden and tender.

Step: 2

Blanching Green Beans: Boil green beans in salted water until just tender yet still crisp, then immediately transfer to an ice bath to stop cooking. Drain well and pat dry with paper towels.

Step: 3

Preparing Cream Sauce: In a pot, melt butter over medium-low heat, sauté red onion and garlic until softened. Stir in flour to create a roux, then gradually add heavy cream and broth, along with thyme and bay leaves.

Step: 4

Combining Beans and Mushrooms: Place blanched green beans and roasted mushrooms in a baking dish, pour the creamy sauce over them, and gently stir to coat evenly.

Step: 5

Making Fried Onion Topping: Heat oil in a skillet until hot but not smoking. Coat red onion rings in seasoned cornmeal mixture, fry in batches until crispy and golden brown.

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