Green Bean Casserole

Ingredients for servings

    for the condensed mushroom soup

  • 90 g butter

  • 0.5 kg mushrooms finely chopped

  • 1 medium-sized onion(s) finely diced or French cut

  • 1 clove(s) garlic

  • 90 g all-purpose flour

  • 200 ml heavy cream

  • 200 ml chicken or turkey broth see notes

  • salt & pepper to taste

  • for the crispy onions

  • 400 ml Sana (a.k.a. Buttermilk)

  • 3 medium-sized onion(s) thinly sliced or French cut

  • 500 g all-purpose flour

  • 1 tbsp sweet or smoked paprika

  • oil enough for deep frying

  • salt & pepper to taste

  • for the green beans

  • 500 g frozen green beans


    Condensed Mushroom Soup

  • Melt the butter in a pan over medium heat.

  • Add mushrooms and onions and sauté for about 8 minutes until tender.

  • Add the garlic and cook for 2 minutes.

  • Add flour and cook for another 2 minutes.

  • Quickly stir the cream and chicken stock until smooth.

  • Bring to a boil and simmer for 1 minute.

  • Take it off the heat and try the seasoning and adjust if necessary (you want it to be saltier than normal as it is a condensed soup and you’re going to combine it with the beans later on).

  • Crispy Onions

  • Soak sliced onions in Sana/Buttermilk for at least 10 minutes.

  • In a shallow dish add flour, salt, pepper, and ppaprika and mix well.

  • In a large/deep dish heat up your oil. see note

  • Dredge buttermilk soaked onions in flour until well coated and add to your oil, frying in batches until golden brown.

  • Remove form oil with a slotted spoon and drain on a papertowel-lined plate.

  • You can store them in an airtight container in a dry cool place for up to a few days if you’re not using them in the next step.

  • Casserole

  • Preheat your oven to 180°C.

  • Lay out your frozen green beans on a baking sheet, sprinkle some olive oil and put them in the oven for 5-10 minutes. They need to be unthawed and par-cooked.

  • Get them out of the oven, combine them with the mushroom soup and sprinkle on your crispy onions on top.


If you don’t have any chicken or turkey broth you can go ahead and use water + boullion cubes or store-bought. There’s a big difference flavor-wise between the three, keep that in mind.

To test to see if your oil is ready for frying, dip the handle of a wooden spoon in the oil and if it bubbles around the handle then it’s ready.

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