Joanna Gaines Green Bean Casserole Recipe

Introduction

Joanna Gaines’ Green Bean Casserole is a fresh take on a classic comfort dish, combining crisp green beans with a creamy mushroom sauce and topped with crunchy fried onions. Perfect for holidays or cozy family dinners, this casserole offers rich flavors and satisfying textures in every bite.

Ingredients

• 1 large yellow onion (sliced thin)
• ½ cup buttermilk
• 1 cup cornstarch
• 1 teaspoon seasoned salt
• Oil for frying (canola or vegetable)
• 5 tablespoons unsalted butter (melted)
• 4 teaspoons kosher salt
• 2 pounds green beans (snapped & string removed)
• ¼ cup Panko crumbs
• 1 tablespoon unsalted butter (melted)
• 4 tablespoons unsalted butter
• 16 ounces mushrooms (stems removed, quartered)
• 1 teaspoon black pepper
• 2 cloves garlic (minced)
• ⅓ cup all-purpose flour
• ¾ cup chicken broth
• 1¾ cups heavy cream

Instructions

1. Step 1: Preheat your oven to 375°F and prepare a 9×11 inch baking dish by spraying it with nonstick spray.
2. Step 2: To make the fried onions, pour the buttermilk into a large bowl. In another bowl, mix the cornstarch with seasoned salt.
3. Step 3: Dip the sliced onions into the buttermilk, shaking off any excess, then toss them in the cornstarch mixture to coat thoroughly.
4. Step 4: Heat 2-3 inches of oil in a deep pan to 350°F. Have a wire rack or tray lined with paper towels ready nearby.
5. Step 5: Fry the onions in batches, stirring occasionally with a slotted spoon, until golden brown, about 2-3 minutes. Drain on the paper towels and set aside.
6. Step 6: Blanche the green beans by preparing an ice bath with cold water and ice in a large bowl. Bring a large pot of water to a boil and add 3 teaspoons kosher salt.
7. Step 7: Cook the green beans in boiling water for 5 minutes or until crisp-tender, then remove with tongs and plunge them into the ice bath to stop cooking and keep their green color. Drain after 2-3 minutes.
8. Step 8: Mix the melted tablespoon of butter with Panko crumbs in a small bowl to make the topping.
9. Step 9: In a large skillet over medium-high heat, melt 4 tablespoons of butter. Add the mushrooms and cook until tender and browned, stirring often, about 2-3 minutes.
10. Step 10: Season the mushrooms with 1 teaspoon salt and black pepper. Stir in the minced garlic and mix well.
11. Step 11: Sprinkle the flour over the mushrooms and stir to coat. Slowly whisk in the chicken broth, bringing the mixture to a simmer and cooking for 1-2 minutes until slightly thickened.
12. Step 12: Reduce the heat to medium. Whisk in the heavy cream and stir continuously until the sauce thickens, about 4-5 minutes. Remove from heat and stir in the drained green beans.
13. Step 13: Spread the green bean mixture evenly into the prepared baking dish. Sprinkle the Panko topping evenly over the casserole.
14. Step 14: Bake at 375°F for 15-20 minutes until bubbly and golden on top.
15. Step 15: Remove from oven and immediately top with the fried onions. Serve warm and enjoy.

Tips & Variations

• For a vegetarian version, substitute chicken broth with vegetable broth.
• Use shallots instead of yellow onions for a milder fried onion flavor.
• Add a pinch of nutmeg to the mushroom sauce for extra warmth and depth.
• Make the fried onions ahead of time and store them in an airtight container to keep crisp.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to maintain the crispy topping. Fried onions are best added fresh after reheating to keep their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen green beans instead of fresh?

Yes, frozen green beans can be used. Thaw them and pat dry before blanching to prevent excess moisture, which can make the casserole watery.

What can I use if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of milk. Let it sit for 5 minutes before using.

Joanna Gaines Green Bean Casserole Recipe

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4.9 from 501 reviews

Joanna Gaines’ Green Bean Casserole is a delightful twist on the classic comfort food, featuring crispy fried onions, tender blanched green beans, and a creamy mushroom sauce topped with buttery Panko crumbs. This casserole is perfect for holiday dinners or any family gathering, combining rich flavors with a satisfying texture.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Fried Onions

• 1 large yellow onion (sliced thin)
• ½ cup buttermilk
• 1 cup cornstarch
• 1 teaspoon seasoned salt
• Oil for frying (canola or vegetable)

Green Beans

• 2 pounds green beans (snapped & string removed)
• 4 teaspoons kosher salt (divided)

Topping

• 1/4 cup Panko crumbs
• 1 tablespoon butter (unsalted, melted)

Mushroom Sauce

• 4 tablespoons butter (unsalted)
• 16 ounces mushrooms (stems removed, quartered)
• 1 teaspoon black pepper
• 2 cloves garlic (minced)
• 1/3 cup all purpose flour
• 3/4 cup chicken broth
• 1 3/4 cups heavy cream
• 5 tablespoons butter (unsalted, melted) additional for frying onions

Instructions

1. Preheat Oven: Preheat your oven to 375°F and prepare a 9×11-inch baking dish with nonstick spray to ensure easy removal later.
2. Make Fried Onions: In a large bowl, pour the buttermilk. In a separate bowl, mix cornstarch and seasoned salt. Dip the thinly sliced onions into buttermilk, shake off excess, then coat thoroughly in the cornstarch mixture. Heat 2-3 inches of oil in a deep pan to 350°F. Fry onion slices in batches, stirring occasionally, for 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels. Set aside.
3. Blanche Green Beans: Prepare an ice bath in a large bowl. Bring a large pot of water to a boil with 3 teaspoons kosher salt. Add green beans and cook for 5 minutes until crisp tender. Remove with tongs and immediately submerge in the ice bath to halt cooking and preserve color. Cool for 2-3 minutes, then drain thoroughly.
4. Make Topping: Combine the melted butter and Panko crumbs in a small bowl, stirring until well mixed. Set aside for topping the casserole.
5. Prepare Mushroom Sauce: In a large skillet over medium-high heat, melt 4 tablespoons of butter. Add mushrooms and sauté, stirring often, until tender and browned (2-3 minutes). Season with 1 teaspoon kosher salt and black pepper. Stir in minced garlic. Sprinkle flour over mushrooms and stir to coat evenly. Slowly pour in chicken broth while whisking continuously to avoid lumps. Bring sauce to a simmer and cook 1-2 minutes until slightly thickened.
6. Finish Sauce and Combine: Reduce heat to medium, whisk in heavy cream, and stir continuously for 4-5 minutes until sauce thickens. Remove from heat and fold in the blanched green beans until fully coated.
7. Assemble and Bake: Spread the green bean and mushroom mixture evenly into the prepared baking dish. Sprinkle the Panko topping over the casserole. Bake in the oven for 15-20 minutes or until bubbly and golden on top.
8. Add Fried Onions and Serve: Remove the casserole from the oven and immediately top with the crispy fried onions. Serve warm for the best flavor and texture experience.

Notes

• You can prepare the fried onions a few hours in advance and store them in an airtight container to retain crispiness.
• Blanching the green beans preserves their bright green color and crunchy texture.
• If you prefer a vegetarian version, substitute vegetable broth for chicken broth.
• Use a deep fryer or a deep, heavy-bottomed pot to safely fry the onions.
• Ensure the sauce is thickened properly before combining with green beans to avoid a runny casserole.

Keywords: Green Bean Casserole, Joanna Gaines, Fried Onions, Holiday Side Dish, Comfort Food, Mushroom Sauce