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Ultra close up macro shot of bubbling from scratch green bean casserole with crispy golden fried onions

From-Scratch Halal Green Bean Casserole with Crispy Onions

Fresh tender-crisp green beans baked in a velvety homemade garlic cremini mushroom cream sauce, crowned with an irresistible mountain of golden, crackling buttermilk-dredged crispy fried onions with zero canned soups or gelatin.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8 servings
Calories: 295
Ingredients Method Nutrition Notes

Ingredients
  

For the Tender Green Beans
  • 2 lbs fresh green beans
  • 1 tbsp kosher salt
For the Rich Homemade Mushroom Cream Sauce
  • 3 tbsp unsalted butter
  • 10 oz cremini mushrooms
  • 1 medium shallot
  • 4 cloves fresh garlic
  • 3 tbsp all-purpose flour
  • 1.5 cups Halal broth
  • 1 cup heavy whipping cream
  • 0.5 cup parmesan cheese
  • 0.25 tsp ground nutmeg
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
For the Golden Crispy Fried Onions
  • 2 large yellow onions
  • 0.75 cup all-purpose flour
  • 0.5 cup panko breadcrumbs
  • 1 tsp garlic powder and paprika
  • oil for frying

Method
 

Blanch Green Beans & Shock in Ice
  1. Bring a large pot of salted water to a rolling boil. Drop in trimmed green beans and blanch for precisely 4 to 5 minutes until vibrant emerald green and tender-crisp.
  2. Immediately plunge blanched beans into a large bowl of ice water for 3 minutes to halt cooking and preserve crisp texture. Drain and pat thoroughly dry.
Make Homemade Mushroom Cream Sauce
  1. In a deep skillet, melt butter over medium heat. Add sliced cremini mushrooms and shallots; sauté undisturbed for 5 minutes until caramelized and deep brown.
  2. Stir in minced garlic for 1 minute. Sprinkle flour over mushrooms and cook for 1 minute. Slowly whisk in warm broth and heavy cream, simmering for 4 to 5 minutes until velvety and thick.
  3. Stir in grated parmesan, kosher salt, black pepper, and nutmeg until cheese melts smoothly into the sauce. Fold in the drained green beans.
Assemble, Top with Crispy Onions & Bake
  1. Toss sliced onions in seasoned flour and panko, frying in 375°F oil for 3 minutes until shatteringly crisp and deep golden. Drain on paper towels.
  2. Transfer sauced green bean mixture into a 9x13-inch baking dish. Bake uncovered at 375°F (190°C) for 20 minutes until bubbling hot.
  3. Spread the crispy fried onions generously across the bubbling casserole. Return to oven for 5 minutes until fragrant and golden. Serve hot.

Nutrition

Serving: 1gCalories: 295kcalCarbohydrates: 24gProtein: 6gFat: 20gSaturated Fat: 10gCholesterol: 45mgSodium: 460mgPotassium: 540mgFiber: 4gSugar: 4gVitamin A: 680IUVitamin C: 16mgCalcium: 110mgIron: 2.1mg

Notes

PRO TIP: Blanching beans and shocking in ice water prevents the dreaded mushy canned-bean texture, keeping the casserole vibrant green and snappy.

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