Nov 07, 2014, Updated Jan 26, 2024 If I’m serving roast turkey, it’s usually accompanied by creamy (and very simple) buttermilk-mashed potatoes, a savoury bread stuffing, and just one vegetable dish (plus gravy and cranberry sauce). However, this green bean casserole with crispy onions is one multi-step dish that almost always makes the cut. I could eat it on its own as a meal. Bubbly, creamy and topped with crispy golden fried onions, it’s one of my favourites at the holiday table. My version is from scratch – nary a canned soup nor a French’s onion in sight. It just tastes so much better to do it right. The recipe has a few components – you start by frying flour-coated onion slices until crisp and golden. Then you make a buttery béchamel sauce, and blanch the green beans in boiling water. You can assemble the casserole a day in advance and refrigerate until ready to bake (it’ll probably take a bit longer to heat through). Just store the crispy onions in a paper bag at room temperature so they don’t go soggy. Other Thanksgiving Favorites to Try
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