How can a dish be crispy and creamy at the same time? Green beans sauteed in butter are mixed with cream and milk, and topped with crispy onions and breadcrumbs—crispy on top and creamy inside. My crispy and creamy green beans casserole is so good that what we didn’t finish for lunch, Speedy used as a sandwich filling later in the day.
Although green beans casserole is traditionally a Thanksgiving side dish, trust me, it is good with any meat and poultry dish. We had it with paksiw na lechon and what a meal it was!
If you plan on making this crispy and creamy green beans casserole, I urge you to make plenty because people will be asking for seconds. And maybe even thirds.
Don’t worry because this is not a difficult recipe to execute.
It starts with dry frying thinly sliced onions tossed in flour and panko (Japanese bread crumbs).
In another pan, trimmed green beans are sauteed in butter with a little salt and pepper.
Flour is added to the green beans. Milk and cream are poured in. The beans are cooked just until the mixture is bubbly.
Off the heat, half of the dry-fried onions is stirred into the beans. The mixture is poured into a baking dish and topped with the remaining onions.
After 20 minutes in a 375F oven, the topping turns ultra crispy while the sauce has thickened to the consistency of very soft cheese.
Crispy and Creamy Green Beans Casserole
Preheat the oven to 375F.
In a bowl, toss the sliced onions with 2 tablespoons flour, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat a frying pan. Over medium heat, cook the flour-coated sliced onions without adding any oil. Stir often. Cook until lightly browned and crisp.
Add the panko to the onions. Cook, stirring, for about a minute until the bread crumbs are lightly browned. Set aside.
Melt the butter in a frying pan. Over medium heat, add the green beans (which you may optionally cut in halves if they are rather long). Toss to coat every piece with butter. Sprinkle in 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, for about a minute.
Sprinkle in the remaining flour and stir well. Cook for another minute.
Pour in the milk and cream. Cook, stirring, until the sauce is thickened. Stir in the nutmeg. Taste. Add more salt and pepper, if needed. Stir in half of the browned onion slices and bread crumbs.
Pour the beans with all the sauce into an 8"x8" baking dish.
Sprinkle the remaining onions and bread crumbs over the beans.
Bake at 375F or just until the sauce is bubbly and the topping is nicely browned and crisp.