Green Bean Casserole with Crispy Onions
Inspired by techniques from America's Test Kitchen and Food Network Kitchen.
Blanched green beans in a cream and browned-mushroom sauce, baked until bubbling and topped with homemade crispy fried onion rings.
Always check the labels of the products you use.
Method
- 1
Fry the onions. Separate the onion rings and toss them in the 40 g flour. Heat the oil in the medium pan to 180 °C and fry the rings in batches for about 3 min until golden and crisp. Drain on kitchen paper and sprinkle with the pinch of salt; the flour coating is what makes them crunchy.
- 2
Blanch the beans. Bring the water and 1 tbsp salt to the boil and cook the beans for about 6 min until crisp-tender. Drain, rinse under cold water and pat dry. Cooling them stops the cooking so they stay green in the oven.
- 3
Make the sauce. Heat the oven to 190 °C (170 °C fan). Melt the butter in the large frying pan over medium-high heat and cook the mushrooms for about 7 min, until browned and their liquid has evaporated. Add the garlic and thyme for 1 min, then stir in the 2 tbsp flour for 1 min. Whisk in the cream, water, soy sauce, salt and pepper and simmer for about 5 min until thickened; the soy sauce adds savoury depth in place of stock.
- 4
Bake and top. Stir in the beans, spread everything in the baking dish and bake for about 15 min until bubbling at the edges. Stir, scatter over the crispy onions and bake 5 min more, until hot through (74 °C). Serve hot.
Storage
Refrigerate leftovers covered up to 3 days. Reheat in a 180 °C (160 °C fan) oven for 15-20 min until piping hot (74 °C); the onions will soften. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low sugars: 4.5 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 1.7 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 199 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large saucepan
- colander
- medium frying pan or saucepan for frying
- slotted spoon
- large frying pan
- whisk
- 2.5-3 litres oval baking dish
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 342 kcal |
| Protein | 7.4 g |
| Carbohydrate | 25.3 g |
| of which sugars | 9 g |
| of which free sugars | 0 g |
| Fat | 25.5 g |
| of which saturates | 13.2 g |
| Fibre | 5.8 g |
| Salt | 1.72 g |
Protein per 100 kcal
2.2 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
