The classic green bean casserole gets a real makeover with fresh green beans and an easy to make, homemade mushroom sauce, plus a surprise crispy ingredient-crunch. Whether making it for Thanksgiving or Christmas, it's one of the best, most classic holiday side dishes everyone will love.
Course Side Dish
Cuisine American
Keyword green bean casserole
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 8
Calories 105kcal
Ingredients
1poundgreen beansfresh or frozen
1 11-ouncebag Alexia Crispy Onion Rings with Panko Breading and Sea Salt
2tablespoonsbutter
½cupchopped onion
10ouncesbrown cremini mushroomssliced, about 4 cups
Trim the green beans and cut in half, then place in a microwave-safe bowl with 2 tablespoons water and cook for 3 minutes. Drain, and set aside. If using frozen, thaw in the microwave or on the counter and drain any excess water.
Preheat the oven to 400°F and line a baking sheet with aluminum foil. Place the onion rings on the tray and bake for 10 minutes or until the onion rings are crisp. Set aside.
While the onion rings are baking, melt the butter in a large skillet over medium heat and add the onions. Cook the onions for 3-5 minutes or until they begin to soften and become translucent.
Add the sliced mushrooms and season with 1 teaspoon of the kosher salt, black pepper, and thyme. Cook, stirring occasionally, for about 5 minutes or until the mushrooms are tender.
Sprinkle the mixture with the flour, stir to combine, and cook for 1-2 minutes, stirring so the flour doesn't burn but does cook out the flour-y taste. Add the milk or half and half, wine or chicken broth, and the nutmeg and cook for 4-5 minutes, stirring, or until the sauce has reduced by half.
Remove the sauce from the heat and stir in the green beans. Transfer half of the bean mixture to a 2-quart casserole dish, or 11 x 7- or 8-inch square baking dish and top with half of the onion rings, then the rest of the beans and top with the remaining onion rings.
Bake for 10-15 minutes or until the top is lightly browned and the sauce is bubbly. Let sit for 5-10 minutes, the sauce will thicken as it cools.