Target: 6 × 4 inches · landscape

Southern-Style Green Bean Casserole

100 min · 8 servings

Ingredients

□ 2 lb fresh green beans, trimmed and cut into short lengths

□ 1 tbsp kosher salt, for blanching water

□ 4 tbsp unsalted butter

□ 12 oz cremini mushrooms, finely chopped

□ 1 small yellow onion, finely diced

□ 2 garlic cloves, minced

□ 3/4 cup all-purpose flour

□ 2 cups whole milk

□ 1 cup low-sodium vegetable broth

□ 1 tbsp soy sauce

□ 1 tsp kosher salt

□ 1/2 tsp black pepper

□ 1/4 tsp ground nutmeg

□ 1 large yellow onion, thinly sliced

□ 1/2 cup buttermilk

□ 2 cups neutral oil, for frying

1. Heat oven to 375 F. Blanch salted green beans 4 minutes; chill, drain, and dry well.

2. Soak onion rings in buttermilk. Coat with 1/2 cup flour and fry at 350 F until crisp and gold.

3. Brown mushrooms in butter; soften diced onion and garlic. Stir in remaining 1/4 cup flour, whisk in milk and broth, then season.

4. Fold beans into sauce and bake at 375 F for 20 minutes. Add fried onions and bake 5 minutes more.

5. Rest 10 minutes, then serve warm so the sauce settles and the onion topping stays crisp.

Cook’s note: Dry the blanched beans thoroughly before folding them into the sauce.