Make the casserole- Melt the butter in a large Dutch
oven over medium heat. Add the diced onion; cook,
stirring, until softened, 7 to 10 minutes. Add the
mushrooms; saute until softened and most of the
liquid has evaporated, 10 minutes. Sprinkle in the
flour; cook, stirring, 1 minute. Add the broth and
half-and-half. Bring to a boil, then reduce the heat
to medium low and simmer until thickened, about 5
minutes.
Bring a pot of salted water to a boil. Add the green
beans and cook until crisp-tender, 7 to 10 minutes.
Drain; shake off any excess water and add to the
mushroom sauce. Cook, stirring occasionally, until
the beans are very tender, 10 to 12 minutes. Season
with salt and pepper.
Make the topping- Soak the sliced onion in the
buttermilk, 5 minutes. Combine the flour and 1
teaspoon salt in a medium bowl. Heat 2 to 3 inches
vegetable oil in a large pot until a deep-fry
thermometer registers 350 degrees F. Working in
batches, drain the onion, toss with the flour and
shake off the excess, then fry until golden, 4 to 6
minutes. Drain on paper towels.
Transfer the green bean mixture to a 4-quart baking
dish and top with the fried onion. (The casserole and
topping can be made up to 2 hours ahead; refrigerate
the casserole. Bring to room temperature; reheat at
350 degrees F, 30 minutes. Top with the fried onion;
bake 5 more minutes.)
Originally Submitted
11/9/2014
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