Classic Green Bean Casserole
Made with Heinen’s premium frozen green beans for a time-saving shortcut and finished with a crunchy homemade fried onion topping, it’s time to belly up to the table and fill your plate with this Classic Green Bean Casserole.
Christina Musgrave
Christina Musgrave
Recipe - Heinen's of Rocky River
Classic Green Bean Casserole
Prep Time30 Minutes
Servings10
Cook Time45 Minutes
Ingredients
1 lb. white onions, halved and thinly sliced
2 cups buttermilk
2 cups flour
1 tsp. salt
4 cups Heinen's vegetable oil
Flaky salt, for topping
2 Tbsp. Heinen’s unsalted butter
8 oz. cremini mushrooms, sliced
1 shallot, thinly sliced
4 Tbsp. Heinen’s unsalted butter
1/3 cup flour
3 cups Heinen’s whole milk
1 cup Heinen’s Parmigiano Reggiano, shredded
1/2 tsp. salt
1/4 tsp. black pepper
1 package Heinen’s frozen French cut green beans, cooked and drained
8 oz. can sliced water chestnuts, drained
Directions
For the Fried Onion Topping
- Soak the onions in the buttermilk for 15 minutes.
- Meanwhile, combine the flour and salt in a large bowl and mix well.
- Heat the vegetable oil to 350°F in a large pot.
- Working in batches, dredge the onions in the flour and immediately transfer to the oil. Fry until golden brown. Repeat until all of the onions are fried.
- Remove the onions from the oil with a slotted spoon and transfer to a paper towel-lined plate or baking sheet. Top with flaky salt and aside to cool.
For the Casserole
- Preheat the oven to 350°F.
- Heat 2 Tbsp. of butter in a large pot or Dutch oven over medium heat. Add the cremini mushrooms and shallot. Sauté for 10-12 minutes, stirring frequently, until golden brown. Spoon into a bowl and set aside.
- Add 4 Tbsp. of butter to the pot. Add the flour and whisk until golden brown, about 1 minute.
- Slowly add the milk, whisking until the mixture is smooth and thickened, about 5 minutes.
- Reduce the heat to low and add the shredded Parmigiano Reggiano, salt, and black pepper. Whisk until smooth.
- Fold in the mushroom mixture, green beans, and water chestnuts. Stir well.
- Transfer to a greased 9×13 baking dish and bake for 20-25 minutes, until golden brown.
- Top with the fried onions and serve.
30 minutes
Prep Time
45 minutes
Cook Time
10
Servings
Directions
For the Fried Onion Topping
- Soak the onions in the buttermilk for 15 minutes.
- Meanwhile, combine the flour and salt in a large bowl and mix well.
- Heat the vegetable oil to 350°F in a large pot.
- Working in batches, dredge the onions in the flour and immediately transfer to the oil. Fry until golden brown. Repeat until all of the onions are fried.
- Remove the onions from the oil with a slotted spoon and transfer to a paper towel-lined plate or baking sheet. Top with flaky salt and aside to cool.
For the Casserole
- Preheat the oven to 350°F.
- Heat 2 Tbsp. of butter in a large pot or Dutch oven over medium heat. Add the cremini mushrooms and shallot. Sauté for 10-12 minutes, stirring frequently, until golden brown. Spoon into a bowl and set aside.
- Add 4 Tbsp. of butter to the pot. Add the flour and whisk until golden brown, about 1 minute.
- Slowly add the milk, whisking until the mixture is smooth and thickened, about 5 minutes.
- Reduce the heat to low and add the shredded Parmigiano Reggiano, salt, and black pepper. Whisk until smooth.
- Fold in the mushroom mixture, green beans, and water chestnuts. Stir well.
- Transfer to a greased 9×13 baking dish and bake for 20-25 minutes, until golden brown.
- Top with the fried onions and serve.
