Best 3 Green Bean And Onion Casserole Recipes

Green Bean and Onion Casserole: A Classic Comfort Food with a Modern Twist

Indulge in the timeless classic, Green Bean and Onion Casserole, elevated with a modern twist. This delectable dish is a harmonious blend of tender green beans, savory onions, and a creamy sauce, all enveloped in a crispy, golden-brown breadcrumb topping. Perfect for potlucks, family gatherings, or simply a cozy weeknight meal, this casserole offers a symphony of flavors and textures that will delight your taste buds. Explore variations such as the Bacon and Cheese Green Bean Casserole, adding a smoky, cheesy dimension, or the Roasted Garlic and Herb Green Bean Casserole, infusing it with aromatic garlic and fresh herbs. For a vegan delight, try the Vegan Green Bean and Onion Casserole, where a creamy cashew sauce takes center stage. Each recipe promises a unique culinary adventure, ensuring that this classic casserole remains a beloved favorite.

Let's cook with our recipes!

GREEN BEAN AND PEARL ONION CASSEROLE

Green Bean and Pearl Onion Casserole image

Provided by Tyler Florence

Categories side-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 18

Ingredients

Kosher salt
1 1/4 pounds green beans, trimmed
2 cups pearl onions
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic, minced
1 shallot, chopped
2 bay leaves
3 cups assorted mushrooms (such as oyster, cremini and shiitake), trimmed and sliced
3 cups assorted mushrooms (such as oyster, cremini and shiitake), trimmed and sliced
2 tablespoons fresh thyme
Freshly ground pepper
3 tablespoons all-purpose flour
3 cups whole milk
Vegetable oil, for frying
4 shallots, thinly sliced
All-purpose flour, for coating
Kosher salt

Steps:

Prepare the casserole: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the green beans and pearl onions and cook until the beans are bright green, 2 to 3 minutes. Drain the vegetables, then plunge into an ice bath to stop the cooking. Drain, then remove the skins from the pearl onions.
Combine the olive oil and butter in a large skillet over medium heat. Add the garlic and shallot and cook, stirring, until the shallot is caramelized, about 5 minutes. Add the bay leaves, then the mushrooms. Stir to combine, then add the thyme and season with salt and pepper. Sprinkle the mixture with the flour to tighten it up. Add the milk and boil 3 minutes to thicken; remove the bay leaves.
Place the green beans and pearl onions in a 3-quart casserole dish. Pour the "mushroom soup" over the vegetables and toss to make sure they are well coated. Transfer to the oven and bake 30 minutes.
Make the topping: Heat about 2 inches of vegetable oil in a large pot or Dutch oven until a deep-fry thermometer registers 360 degrees F. Toss the shallots in a bowl with enough flour to lightly coat. Working in batches, fry the shallots until golden brown and crisp, about 3 minutes. Using a slotted spoon, remove to paper towels to drain; season lightly with salt. Scatter over the casserole before serving.

GREEN BEAN AND PEARL ONION CASSEROLE

Green Bean and Pearl Onion Casserole image

If you love the green bean casserole from the back of the cream of mushroom can, you will love this. All fresh ingredients are used--it takes some time, but well worth it.

Provided by southern chef in lo

Categories Beans

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb fresh green beans
2 cups white pearl onions
2 tablespoons olive oil
2 tablespoons butter
2 garlic cloves, minced
1 shallot, chopped
2 bay leaves
3 cups assorted wild mushrooms, sliced (oyster, cremini, shiitake, or any other type of mushroom)
salt and pepper
2 tablespoons fresh thyme leaves
2 tablespoons flour
3 cups milk
1 (6 ounce) can French fried onion rings

Steps:

Blanch the green beans and pearl onions by placing them into a large pot of rapidly boiling water. Cook them for 2 minutes, until the green beans brighten in color.
Remove the vegetables from the boiling water, then plunge in ice water to stop the cooking process.
Drain them, then remove the skins from the onions and set aside.
Coat a skillet with olive oil and butter. Over medium heat, cook the shallot and garlic down until caramelized. Add bay leaves, then the mushrooms; stir to combine. Season with salt, pepper, and thyme and then sprinkle the mixture with flour.
Add the milk a little at a time and boil for 3 minutes to thicken.
Place green beans and onions in a 2-quart casserole dish. pour mushroom mixture over the green beans; toss to make sure well coated.
Bake in preheated 350°F oven for 30 minutes. Top with fried onions and bake 10 minutes more.

GREEN BEAN AND PEARL ONION CASSEROLE

Green Bean and Pearl Onion Casserole image

A holiday green bean casserole with onions and mushrooms without the traditional cream of mushroom soup.

Provided by lazyme

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb fresh green beans
2 cups pearl onions
2 tablespoons olive oil
2 tablespoons butter
2 garlic cloves, minced
1 shallot, chopped
2 bay leaves
3 cups assorted wild mushrooms, sliced (such as oyster, cremini and shiitake)
salt and pepper, to taste
2 tablespoons fresh thyme leaves
2 tablespoons flour
3 cups milk
1 (3 ounce) can fried onions

Steps:

Blanch the green beans and pearl onions by placing them into a large pot of rapidly boiling water.
Cook them for about 2 minutes, until the green beans have brightened in color.
Remove the vegetables from the boiling water with a strainer then plunge into an ice bath to stop the cooking process.
Drain them, then remove the skins from the onions and set aside.
Coat a skillet with olive oil and butter over medium heat.
Sweat the garlic and shallot down until they caramelize.
Add the bay leaves then the assorted mushrooms.
Stir to combine, season with salt, pepper and thyme.
Sprinkle the mixture with flour to tighten up.
Add the milk and boil for 3 minutes to thicken.
Place the green beans and pearl onions in a 2-quart casserole dish.
Pour the "mushroom soup" over the vegetables.
Toss to make sure the vegetables are well coated.
Bake in a preheated 350 degree oven for 30 minutes.
Top with fried onions and continue to bake for 10 minutes.

Nutrition Facts : Calories 329.4, Fat 19.7, SaturatedFat 8.8, Cholesterol 40.9, Sodium 143.6, Carbohydrate 31.1, Fiber 5.8, Sugar 5.9, Protein 11.2

Tips:

Choose fresh, crisp green beans for the best flavor and texture. Trim the beans and cut them into 1-inch pieces.
Use a variety of onions for added flavor. Try using a combination of white, yellow, and red onions.
Sauté the onions in butter until they are softened and translucent. This will bring out their sweetness and flavor.
Add the green beans, chicken broth, salt, and pepper to the pan with the onions. Bring to a boil, then reduce heat and simmer until the green beans are tender-crisp, about 10 minutes.
Stir in the cream of mushroom soup and milk. Bring to a simmer and cook until the soup is heated through.
Pour the green bean mixture into a greased 9x13 inch baking dish. Top with the cheese and bread crumbs.
Bake at 350 degrees Fahrenheit for 20-25 minutes, or until the cheese is melted and bubbly and the bread crumbs are golden brown.
Serve immediately.

Conclusion:

This green bean and onion casserole is a delicious and easy side dish that is perfect for any occasion. It is made with fresh green beans, onions, cream of mushroom soup, milk, cheese, and bread crumbs. The casserole is baked until the cheese is melted and bubbly and the bread crumbs are golden brown. This dish is sure to be a hit with your family and friends.