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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.

Ingredients

Scale

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

Find it online: https://reemcook.com/joanna-gaines-green-bean-casserole-recipe/