Chef Andrew's Ultimate Green Bean Casserole (Get Cooking)


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Chef Andrew's Ultimate Green Bean Casserole (Get Cooking)

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Chef Andrew's ultimate green bean casserole topped with onion rings

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    Servings and Ingredients

    Onion topping
    1 (6 oz) bag Hy-Vee fried onions
    ¾ c. panko bread crumbs
    ½ c. sliced almonds
    1 tsp. minced fresh thyme
    1 tbsp. butter, melted
    Salt and pepper, to taste
    1 (13.5 oz) bag frozen onion rings, such as Alexia Crispy Onion Rings with Panko Breading & Sea Salt
    Green bean mixture
    2 lbs. fresh green beans, ends trimmed and halved
    3 tbsp. unsalted butter
    2 small shallots, finely diced
    4 medium cloves garlic, minced
    8 oz. portobello mushrooms, cleaned and finely diced
    1 (3 oz) pkg shiitake mushrooms, stems removed and sliced
    3 tbsp. flour
    1 ½ c. chicken stock
    1 ½ c. heavy cream
    ½ c. grated aged white cheddar
    1 tbsp. cream sherry
    Salt and pepper, to taste


    1. Place the fried onions in a bowl and smash with a potato masher until crushed or place them in a sealed bag and crush with a rolling pin. Combine the crushed onions, bread crumbs, almonds, fresh thyme and butter. Season to taste with salt and pepper; set aside.
    2. Preheat oven to 400 degrees. Fill a large bowl with cold water and ice; set aside.
    3. Bring 4 quarts of water to a boil in a large pot. Add 2 tablespoons of kosher salt and green beans. Boil until beans are bright green and tender, 5 to 7 minutes. Taste for desired tenderness. Drain beans in a colander and immediately plunge into the ice water to stop the cooking process. Spread in a single layer on a paper towel-lined baking sheet to drain completely.
    4. Place the frozen onion rings on a baking sheet and bake until hot and crispy. Keep warm.
    5. Meanwhile, in the empty pot, melt the butter over medium-high heat. Add shallots, garlic and Portobello and shiitake mushrooms. Saute until mushrooms release moisture and liquid evaporates, about 4 minutes. Stir in flour and cook for 1 minute, stirring constantly. Whisk in stock, stirring constantly to prevent clumps. Whisk cream, reduce heat to medium, and simmer until sauce has thickened, about 10 minutes. Fold in cheese and stir until melted, about 1 minute. Stir in the sherry and season to taste with salt and pepper.
    6. Place the green beans in a 9-by-13-inch baking dish and pour the mushroom sauce over the green beans. Stir to coat. Evenly sprinkle the crushed onion topping over the beans.
    7. Bake until the top is golden and the sauce is bubbling, about 10 minutes. Remove from the oven and top with whole, warm crispy onion rings.

    Recipe Source:

    Chef Andrew from Ankeny #1, KCCI-TV recipe, November 18th, 2016.