Green Bean Casserole
598kcal11.7g protein47.1g fat38.7g carbs~$2.91/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy · only in an optional ingredient: soy
Restrictions
Containsgluten · dairyIt is in an ingredient you cannot leave out.
Only if you add itsoy (soy sauce)Leave that ingredient out and the dish does not have it.
Diets
No porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 12 oz |  green beans (trimmed, halved) |
| 1 tsp | salt |
| 8 oz |  mushrooms (sliced thick) |
| 2 tbsp |  butter |
| 1 clove |  garlic (minced) |
| 1 ½ tbsp |  flour |
| ½ cup |  chicken stock |
| ½ cup |  heavy cream |
| ¼ tsp |  black pepper (ground) |
| 1 pinch |  nutmeg (grated) |
| 1 unit |  onion (sliced paper-thin) |
| 3 tbsp | flour (for dredging) |
| 1 cup | vegetable oil (for frying) |
Optional
Not counted above. The dish works without them.
| 1 tsp |  soy sauce |
| 2 tbsp |  parmesan (grated) |
| 1 tsp |  thyme (leaves) |
Steps
- Blanch5 minhard boil, heavily salted, then ice bathgreen beans + salt until they bend without snapping — about 4 minutes — then shock cold. The oven is only 20 minutes of moist heat and will not tenderize a raw bean; shocking also locks the color before the chlorophyll turns olive.
- Fry10 min350°F oil, in two batchesonion tossed in dredging flour, shaken free of excess, fried until pale gold, then drained on paper and salted. They keep browning off the heat, so pull them early; a wet or thickly coated slice steams inside its crust and never gets brittle.
- Saute9 minmedium-high, uncrowdedbutter + mushrooms, undisturbed until they weep, then until the pan is dry again and the edges brown. Mushrooms are ~90% water — if you stop while liquid remains, that water shows up later as a thin, gray sauce.
- Mix2 minmedium+ garlic + flour, stirring constantly for a full minute to cook the raw starch taste out of the roux before any liquid goes in.
- Reduce6 minlow simmer+ chicken stock whisked in gradually + heavy cream + black pepper + nutmeg (+ soy sauce), until it coats a spoon thickly — deliberately thicker than you want to eat, because the blanched beans will release water in the oven and thin it.
- Fold2 minoff heatbeans (patted dry) + mushroom cream into a shallow baking dish in a single even layer. Wet beans dilute the sauce; a deep pile steams rather than bakes.
- Bake20 min400°F, uncovereduntil the sauce bubbles at the edges and the surface has set enough to hold the topping.
- Top5 min400°F+ fried onions (+ parmesan) for the last 5 minutes only. Added at the start they absorb steam from below and turn to soft paste — the contrast between crisp topping and creamy beans is the dish.