It’s almost Thanksgiving.
I can’t even handle the excitement.
To say this year has flown by would be a gross understatement. It literally feels like we just rang in the new year and we’re getting ready to do it again! I am beyond excited for this holiday season though, and especially all the food that comes with it! Especially this Green Bean Casserole with Crispy Beer Battered Onions. I am already dreaming of all of the Christmas candy I am going to be concocting, but we can’t overlook the foodies perfect holiday, Thanksgiving! I LOVE green bean casserole, but I always feel like there is something lacking. I need more texture and flavor when it comes to my green bean casserole, and this one has all of it.
First of all, NO CREAM OF MUSHROOM SOUP. It is so easy to whip up your own creamy mushroom sauce that takes almost as little time as cracking open a can.
Second of all, FRESH GREEN BEANS. Again, a can of mushy green beans is nothing compared to fresh and it is so worth the extra effort to have that bit of bite to your green beans.
Third of all, BEER BATTERED ONION STRAWS. Need I say more? There’s just no comparison, you NEED these on your casserole, no questions asked. Now, go forth and win at Thanksgiving.
- canola oil for frying
- 1 large sweet onion
- ¼ cup all-purpose flour
- 1 (12-ounce) bottle lager-style beer (you'll only need about ¼th of the bottle)
- ½ teaspoon cornstarch
- ¼ teaspoon kosher salt
- Freshly ground black pepper, to taste
- Fill a heavy Dutch oven or cast iron pot with a few inches of oil and heat on medium-high until it reaches 365° to 375°F. Line a baking sheet with paper towels for draining.
- While the oil heats, slice off the root and tip ends of the onions and cut in half. Peel the onions and cut into thin slices, separating all the layers.
- In a shallow mixing bowl, whisk the flour, cornstarch, salt and pepper to combine. Whisk in just enough beer to make a smooth paste, working the mixture as little as possible. Whisk in more beer until the batter is smooth and creamy, about the consistency of pancake batter.
- Using tongs, toss the onion slices in the prepared batter, shaking excess batter back into the bowl. Drop a tong-full of slices into the oil and repeat, working in batches so as not to crowd the pot. (Allow the oil to come back up to temperature before continuing with another batch.)
- Fry until golden, flipping occasionally, about 4 to 5 minutes. Remove the slices using tongs, and transfer to the prepared sheet pan to drain. Season with additional salt.
- 2 pounds fresh green beans, trimmed and cut into bite-sized pieces
- 2 Tablespoons butter or olive oil
- 8 ounces white button or baby bella mushrooms, thinly sliced
- 4 cloves garlic, minced
- 3 Tablespoons all-purpose flour
- 1 cup mushroom or chicken stock
- 2 oz herbed goat cheese
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- crispy beer battered onions
- Preheat oven to 375 degrees and bring a large stockpot of water to a boil. Add the green beans and boil for 5-7 minutes, or until they reach your desired level of doneness (don't forget they'll cook more in the oven). Drain the green beans, then transfer them to the bowl of ice water to stop them from further cooking.
- Melt butter in a large saute pan over medium-high heat. Add mushrooms and saute for 3-5 minutes until they are soft and cooked, stirring occasionally. Add the garlic and saute for an additional 1-2 minutes until fragrant, stirring occasionally. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
- Slowly add mushroom broth, whisking to combine until smooth. Whisk in goat cheese until melted and creamy, then bring the mixture to a simmer. Let cook for an additional minute until thickened, season with salt and pepper.
- Transfer the green beans and ¼th of your crispy onions into the pan with the sauce and toss until combined. Pour the mixture into a baking dish that has been greased with cooking spray. Then sprinkle the remaining onion topping evenly on top. Bake for 25 minutes. Serve warm.