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RECIPE
20 INGREDIENTS15 STEPS50MIN

Green Bean Casserole with Tempura Onion Strings

4.2
5 Ratings

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Vodka & Biscuits

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I’m stepping up the green bean casserole game with two things: a SIMPLE homemade mushroom cream sauce and tempura battered onion strings. It’s creamy, it’s crunchy, it’s crispy, and it will forever change your green bean ways.
50MIN
Total Time

Vodka & Biscuits

Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
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Ingredients

US / METRIC
Servings:
8
Serves 8

Onions

1
Large  Onion , thinly sliced
1/2 cup
Water
1
1 tsp
Garlic Salt
to taste
Oil

Green Bean Casserole

6 cups
Green Beans , halved, trimmed
4
Leeks , thinly sliced
white part only
8 oz
Button Mushrooms , thinly sliced
1 Tbsp
2 Tbsp
2 cloves
Garlic , minced
to taste
Dried Thyme
1 pinch
Ground Nutmeg
4
Sage Leaves , chopped
1 Tbsp
1 1/2 cups
Chicken Broth
1/2 cup
Heavy Cream

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Nutrition Per Serving

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CALORIES
208
FAT
11.1 g
PROTEIN
5.1 g
CARBS
23.5 g

Author's Notes

Saute the vegetables and blanch the green beans the day before to make cooking an ease. I recommend making the green beans the day of so they maintain their crispiness. Blanching the green beans will help to reserve their color and texture for the casserole. The onions will go FAST, so grab a helper and double the recipe if you'd like.

Cooking Instructions

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Step 1
Combine the All-Purpose Flour (1/2 cup), Water (1/2 cup), Egg (1), Garlic Salt (1 teaspoon), and Ground Black Pepper (1/2 teaspoon) and mix until combined.
Step 2
Add enough Oil (to taste) to a skillet to cover the bottom by 1/2" (use a high heat oil preferred for frying) and heat to medium high heat.
Step 3
Add the Onion (1) to the batter then transfer to the hot oil, being careful not to crowd the pan. Cook 2 minutes on one side or until crispy and brown.
Step 4
Flip and cook 2 minutes on the other side. Transfer to a baking sheet lined with paper towels, and repeat until all onions are finished.
Step 5
Add to a low heat oven to keep warm.
Step 6
For the casserole, preheat the oven to 400 degrees F (200 degrees C).
Step 7
Prepare an ice bath and set aside.
Step 8
Bring a large pot of water to a boil and add Kosher Salt (1 tablespoon). Add the Green Beans (1.5 pound) and cook until bright green and crisp, 3-4 minutes.
Step 9
Immediately transfer to an ice bath and allow to cool. Drain and reserve until needed.
Step 10
Heat the Butter (1 tablespoon) and Olive Oil (2 tablespoon) in a large skillet over medium high heat. Add the white part of the Leek (4) and Button Mushroom (8 ounce) and cook until soft and tender, about 5 minutes. Have Dried Thyme (to taste), Ground Nutmeg (1 pinch), Sage Leaves (4) out and ready and season with a sprinkle of each.
Step 11
Add the Garlic (2 clove) and cook until fragrant, about 30 seconds.
Step 12
Add All-Purpose Flour (2 tablespoon) and toss to combined. Cook for one minute, then pour in the Chicken Broth (1 1/2 cup). Increase the heat and simmer to thicken, stirring occasionally.
Step 13
Stir in the Heavy Cream (1/2 cup). Taste and adjust seasonings.
Step 14
Stir in the green beans and a quarter of the fried onions. Transfer to a baking dish and bake for 15 minutes or until bubbly.
Step 15
Top with the reserved onions and eat away!

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Nutrition Per Serving
Calories
208
% Daily Value*
Fat
11.1 g
14%
Saturated Fat
5.2 g
26%
Trans Fat
0.0 g
--
Cholesterol
47.4 mg
16%
Carbohydrates
23.5 g
9%
Fiber
4.2 g
15%
Sugars
5.8 g
--
Protein
5.1 g
10%
Sodium
1458.6 mg
63%
Vitamin D
0.1 µg
0%
Calcium
94.3 mg
7%
Iron
2.7 mg
15%
Potassium
375.4 mg
8%
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