Green Bean Casserole by Tyler Florence
Elevate your holiday table with Tyler Florence’s Green Bean Casserole—a modern twist on a classic favorite. This recipe features fresh, vibrant green beans perfectly blanched and tossed in a luscious, homemade mushroom cream sauce infused with garlic, thyme, and a touch of Parmesan. Topped with a crunchy panko breadcrumb and cheese mixture, this casserole boasts layers of flavor and texture. Golden, crispy fried onion rings crown the dish, adding a gourmet flair to every bite. Ready in under an hour, this crowd-pleasing casserole is the perfect side dish for Thanksgiving, Christmas, or any special gathering. Say goodbye to canned ingredients and hello to scratch-made goodness!
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Recipe Information
Ingredients
- 1 pound Fresh green beans, trimmed
- 1 teaspoon Kosher salt
- 2 tablespoons Unsalted butter
- 1 small Yellow onion, finely diced
- 8 ounces White button mushrooms, sliced
- 2 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken stock
- 1 cup Heavy cream
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Fresh thyme leaves, chopped
- 1 cup Panko breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 2 cups Vegetable oil, for frying
- 1 large Yellow onion, thinly sliced into rings
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Blanch the green beans in the boiling water for 2-3 minutes, then transfer them immediately to an ice bath to stop the cooking process. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the mushrooms and cook for an additional 5 minutes, allowing the mushrooms to release their moisture.
Add the minced garlic and cook for 1 minute. Sprinkle the flour over the vegetable mixture and stir, cooking for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken stock while stirring constantly to create a thick sauce. Add the heavy cream, salt, black pepper, and thyme. Simmer for 3-4 minutes until the sauce thickens. Remove from heat.
Toss the prepared green beans in the mushroom sauce until fully coated. Transfer the mixture to a 9x13-inch baking dish.
In a small bowl, combine the panko breadcrumbs and Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the green beans in the baking dish.
Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown and the casserole is bubbly.
In the meantime, prepare the crispy onion topping. Heat the vegetable oil in a deep skillet over medium-high heat. Once the oil is hot, fry the sliced onion rings in batches until golden and crispy, about 2-3 minutes each batch. Transfer to a paper towel-lined plate to drain.
Remove the casserole from the oven and garnish with the crispy fried onions. Serve hot and enjoy!
Nutrition Facts
Calories |
1043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 22.9 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 411 mg | 18% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 6.2 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 132 mg | 10% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 364 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
