Who hasn’t associated green bean and mushroom casserole with Thanksgiving dinner? Anyone? Canned green beans, canned mushroom soup and canned onion rings, right? And we loved it! Well, if you love that now or have ever loved it, this dish is for you. I made another green bean and mushroom dish last year that was really good but I wasn’t trying to mimic the old standard. So this was our first holiday making such a classic dish totally from scratch and it it was so worth it. Fresh ingredients and homemade fried onion strings and this is one amazing casserole. You might think you like that canned casserole but try this and I promise, you will never go back (you might even wonder how you could have EVER liked that canned, hot mess old fashioned recipe).
Does anyone remember when I started ‘Whatever Wednesday’ that I wanted it to be an opportunity to share a recipe sometimes that might not really include a memory or back story? That I would occasionally use this day to just post a great recipe I wanted to share with my friends, family and readers? That’s today; this was too good not to share but we also made it for Thanksgiving so the only back story is wanting to try a completely from scratch effort and have my daughter Emily urge me to hurry up as I tried to find a spare moment to take a photo before the food would be devoured.
Emily actually made this dish; we kept Thanksgiving relatively simple with a turkey breast, cranberry sauce and this fabulous dish as the main part of our meal. I would have just made my favorite mushroom soup and combined it with cooked green beans but Em found a recipe at The Kitchn that sounded similar to my plans and almost perfect so except for a couple of slight modifications (I mean slight…we had shallots, they used onions) she used that recipe for the part of the casserole combining the green beans and mushroom soup. There was some more veering with the topping though as we both preferred the idea of thin cut onion rings and we found the perfect recipe.
Ree at The Pioneer Women salivates over these onion strings…and rightfully so. Sort of a miracle of ingredients, nothing special really. Onions, buttermilk, salt, pepper, flour and cayenne. Still, something magical happens in that distance from cutting board through deep fryer to their final resting place on paper towels to drain. I know both of us were noshing on those pups each time we walked by that plate; we had to move it to make sure we had some for the actual casserole! So good…make them for this casserole or make them just to eat as a snack…but trust me; MAKE THEM!
The only element that was not ‘normal’ in my book was the addition of some shredded cheddar cheese on top of the casserole as it baked. Of course now I can’t imagine anything else! This was perfect. We had lots and lots of leftovers. NO one was complaining! Try them next time you’re asked to bring green bean and mushroom casserole to a get together. You will be loved forever.
Just like the old fashioned green bean and mushroom soup casserole except for one thing. SO much better!
Ingredients
- 1 whole Large Onion
- 2 cups Buttermilk
- 2 cups All-purpose Flour
- 1 Tablespoon (scant) Salt
- ¼ teaspoons (to 1/2 Teaspoon) Cayenne Pepper
- 1 quart (to 2 Quarts) Peanut or Canola Oil
- Black Pepper To Taste
- 2 pounds green beans, ends removed and beans snapped in half
- 6 tablespoons unsalted butter, divided
- 1 pound button mushrooms, cleaned and diced
- 1 & 1/2 cup sliced shallots
- 4 cloves garlic, peeled and minced
- 1/2 cup dry white wine
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup chicken stock
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ground mustard powder
- Kosher salt and pepper, to taste
- 1 cup freshly grated sharp cheddar
Preparation
- Slice onion in half; place the flat half down on your cutting board and slice each half into thin rounds.
- Place in a baking dish and cover with buttermilk and soak for at least an hour.
- Combine dry ingredients and set aside.
- Heat oil in small fryer or large dutch oven to 375 degrees.
- Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.
- Repeat until onions are gone.
- Preheat oven to 350°F. Bring a large pot of salted water to a boil. Add beans and cook until deep green and tender, about 10 minutes (we like ours a bit crisp tender; cook longer if you prefer softer beans. (The beans do not continue to cook more in the casserole.) Drain and rinse with cool water.
- In a large Dutch oven or heavy pot, melt 2 tablespoons of butter on medium-high heat. Add the mushrooms and sauté until they start sweating liquid, about 4 minutes. Add the onion, garlic, and a pinch of salt. Continue cooking, stirring often, until softened, about 6 minutes. Add the wine and simmer until it evaporates, about 3 minutes. Remove the mushroom mixture to a separate bowl.
- Combine the milk, cream, and chicken stock in a large glass bowl and microwave until hot, about 2-3 minutes (or bring to a simmer in a saucepan).
- Melt the remaining 4 tablespoons butter in the Dutch oven over medium-low heat. Add the flour and whisk until creamy; about 2 minutes.
- Add the hot milk mixture and continue cooking, whisking frequently, until thickened, about 15 minutes. Whisk in Worcestershire sauce, mustard powder, and a generous amount of salt and pepper.
- Stir the mushroom mixture into the cream sauce and simmer, whisking frequently, for about 5 minutes for the flavors to marry. Taste and adjust the salt and pepper. (You want this to be on the salty side, because it will mellow once you add the green beans.)
- Stir the green beans into the mushroom sauce and toss to combine. Pour the green bean mixture into a large, buttered casserole dish (about 2 quarts). Bake uncovered for 15 minutes. Add the grated cheddar and crispy onion strings and bake uncovered until cheese is melted, about 15 more minutes. Let stand for 10 minutes before serving.
- Dig in.
Notes
We made this for Thanksgiving and it makes a lot; I would cut this in half if serving for a regular meal. Except the onion strings; make them all. You won't regret it.


















{ 34 comments… read them below or add one }
Ummmm….ya, you totally had me at homemade onion strings!!! Hubby and I love green bean casserole during the holidays! Now that I think about it, we haven’t made it in a bit….I may need to change that soon! Your recipe looks sooooooo good:-) Hugs, Terra
Terra Most Recent Post: Grilled Ratatouille Frittata…AND Fresh Hot Bagels!
We seriously loved all of it but I also seriously need some more of those onions. The fryer remains on the counter; that must be my subconscious talking. :)
Wow. I thought this baby died. Yours seems fresh and modern. Maybe it deserves a second chance! (insert smiley face here) XOGREG
sippitysup Most Recent Post: An Apple Crisp That Stays Crisp
I was with you Greg, had not made it in years and years so this was just for fun but oh boy was it good. Still representative enough to be emblematic of something sentimental but with fresh, crisp beans, fresh and not overcooked mushrooms and those divine onion strings? Oh my.
Ok, confession time… I have NEVER liked this casserole… first time I had it at a friend’s house I couldn’t eat it…. after reading your recipe Barb I think I am going to have to re think my position and give this one a go!! BTW… did you know we have the EXACT same salt boxes, color and all??
Nancy@acommunaltable Most Recent Post: Quick and Easy Cassoulet Dinner
Shh…don’t tell but it never did much for me. I made it for the hubs cause it mom had and then my girls cause we had for years when I was married but I quit years ago. Fresh beans…fresh mushrooms and especially those homemade onion strings…it was simply to die for!
Funny isn’t it…see we are alike in more ways than one! :)
Wow, this looks amazing. I’ll definitely be borrowing this recipe next time I have the urge for green bean casserole. LOVE it :)
addie | culicurious Most Recent Post: Pho Danh 4 Restaurant – #PhoDown
Create the urge; it’s worth it. :)
This looks and sounds truly luscious. Maybe next time…
So good. So very very very good. Did I mention good?
Gotta love the fresh take on a seasonal favourite! Try Crimini mushrooms in this as oppose to the Button for an added flavour boost…can’t wait to try this!
-Shannon
Mushrooms Canada Most Recent Post: Our Final Mush’tache
I’ve thought of using something else but have you ever had a personal favorite you love so much just the way it is that a change seems sacrilege? That’s sort of how we feel about this. And…not to mention my local Costco carries the button, a big enough package for the entire dish; yes, that does sway me a bit! :)
I was really happy with how well these turned out. More work, certainly, but worth the effort, especially for a holiday, when you should take the time to make something really special. I think the big difference for me was the texture. The beans kept their “bite,” instead of turning into a pile of grey mush. And those onion strings? Oh, so good!
True…we are both fans of the ‘crispy bean’ and even bigger fans of the ‘crispy onion strings!’ I haven’t put the baby deep fryer away just yet; you know, in case we get the urge!
Yes, it’s a Thanksgiving tradition for me even way over here. I couldn’t get the French cut green beans, didn’t have any soup so I made my own and it’s so weird but the only difference was I didn’t have any cheese. John’s not American so he doesn’t have a cheese in food gene. It was the best green bean casserole I’ve ever tasted.
Maureen | Orgasmic Chef Most Recent Post: The Importance of Spelling
Amazing how good it is when homemade huh? I wouldn’t have done the cheese but The Kitchn’s recipe had it and I happened to have just enough on hand…so we did it and I have to admit; no complaint. Bet even John would have liked it. :)
The onion strings look great! I’ve never actually made the classic green bean casserole (although of course I’ve eaten it) – I should someday. This version looks totally delish. Plus I get to make two batches of onion strings – one for the dish. And one for me. ;-)
kitchenriffs Most Recent Post: The Aviation Cocktail
See…you already have the process down pat…that’s my plan next time!
Green Bean Casserole must be an American Thanksgiving traditional dish. I’m thinking that this one with the fried onion strings should on all Canadian tables at Thanksgiving too.
P.S. I’ve never heard of canned green bean casserole!!
Paula Most Recent Post: Singing Christmas Ducks for Haniela’s Christmas Card Cookie Project
Where have you been?? Oh yeah…in Canada. I’m certain it was a recipe first devised by Campbell’s soup but long a mainstay on Thanksgiving tables. I think it was the canned crispy onion rings that did it…and they are NO match for the real deal. Try it; you’ll like it!
That has delicious written all over it! I will be the first one in the drive thru line for those onions!! Slurpppp!!
Ansh Most Recent Post: Gateau Opera
I’ll make some in return for electrical support. How’s that? :)
oH MY GOSH!! THOSE CRISPY ONION STRAWS. Yes. Love this Barb!
claire @ the realistic nutritionist Most Recent Post: Greek Roasted Brussel Sprouts with Goat Cheese
Thanks Claire…sort of how we felt. I love that you are the ‘realistic’ nutritionist and don’t lambast my efforts. If I could eat onion straws for every meal I might. But instead it’s Cheerios and salads and a pile of them once a year. That’s pretty realistic huh? :)
I’d really love to try this! I gladly ate my green bean casserole from a can again this year, and was surprised it didn’t gross me out. I started eating healthy a while back and have been noticing I’ve lost my taste for a lot of things like that. But yeah, I really need to make this… looks great!!
Rachael {SimplyFreshCooking} Most Recent Post: Roasted Brussels Sprouts with Cranberries and Pecans
It’s a bit more timely but so worth it Rachael. I grew weary of ‘the other’ several years ago, not sure why it took me so long to do it from scratch but it’s solidly back in our holiday meal rotation.
The only time I ever had the ‘hot mess’ version was at an ex-boyfriend’s mother’s house, I was not a fan (of her or of the casserole ;D). This however does sound quite good! Hope you had a lovely Thanksgiving.
JJ @ 84thand3rd Most Recent Post: Restaurant Atelier – Glebe, Sydney
I quick making it several years ago, I just couldn’t anymore so this was high time for us certainly. Hope you did too!
Your casserole looks infinitely better than any I’ve seen. I can just eat all those onion strings and be a happy camper.
Thanks Ken and me too! I have a little fryer and I’m sure the reason it is still on the counter is that I must be planning a repeat of them…so dang good!
Love this “from scratch” version!
Sommer@ASpicyPerspective Most Recent Post: Apple Bacon Pie with Cheddar Crust
It was fantastic; actually still is. We had so much I think I have enough for one more serving…lunch I think; if I can wait that long!
This sounds like a wonderful addition to Thanksgiving dinner. My husband’s godmother used to make something similar. She added tomatoes, green chiles and cheese to her cream soup base. Sounds gross, tastes amazing! I’ll have to try these onions. They sound amazing.
Karen Harris Most Recent Post: Getting Creative with Seasonal Flavors from Blue Bell Ice Cream: Buttermint and Cinnamint Shakes
I think Thanksgiving could easily become green beans with mushrooms and my baked mushroom dish; hold the turkey. They were absolutely fabulous. They’ve worked their way back into the Thanksgiving rotation but those onion strings? WHY are they SO good?? But they are. I’m opening a drive thru with nothing but them. :)