For the fried onions:
- 1 medium sized yellow onion, thinly sliced
- 1 cup flour
- 1 teaspoon paprika
- Salt & Pepper to taste
- 1/2 cup milk
- Canola Oil
For Green Beans:
- 1 1/2 pounds green beans, trimmed and halved crosswise
- 2 tablespoons olive oil
- 2 cups chopped sweet onion
- 2 teaspoons dried oregano
- 4 ounces shiitake mushrooms, stemmed and sliced
- 1 (8-ounce) package presliced baby bella mushrooms
- 1/3 cup dry sherry
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons all-purpose flour
- 1 cup fat-free, lower-sodium chicken broth
- 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
Begin by making your fried onions. Feel free to just buy the canned fried onions. I just thought freshly made ones might have more taste.
Combine the flour, paprika, salt and pepper in a medium bowl.
Add the milk to another medium bowl. Separate the onion rings from each other and one by one, dip into the milk and then into the flour mixture. Shake off excess flour and place on a plate. Repeat with remaining onions.
When the oil reaches 375 degrees, add a few onion rings at a time. Cook for 1-2 minutes or until they begin to crisp and brown.
Remove from the oil and dry on a paper towel. Repeat with remaining onions.
The green beans maintained their crunch, which was a nice contrast to the creamy mushrooms.
Hi! happy days!:) Loves from Turkey!;)
The Cozy Herbivore says
Mmmm, I love green bean casserole! I’ve been making Alton Brown’s recipe (https://www.foodnetwork.com/recipes/alton-brown/best-ever-green-bean-casserole-recipe/index.html) for years, but this looks like something I have to try!
I love that this doesn’t use any cream-soup, but I am not a fried-onion fan, so I may have to experiment with different toppings. 🙂 Great post!
Now this is the way to make green bean casserole. I can’t wait to make your fresh ingredient version and I love those homemade fried onion rings. This is a real keeper. Thanks!
Emily Malloy says
This is a comforting dish made perfect!!
Oh dear Kaitlin…I love what you did here..so delicious looking!!! Can you tell how much I love this combination:))) well I do!! Nicely done!!!
Elyse @The Cultural Dish says
I love green bean casserole! I actually just started eating it last Thanksgiving and could not believe I had gone all of these years without it! Such a great combo! Love your recipe!
Absolutely amazing! I wanted to make this, but honey bunny doesn’t care for mushrooms and I think it’s integral to the dish….however I LOVE them! Thanks for making this…buzzed!
When is the chicken broth added?
Oh my ! I’m so sorry! Right after adding the flour. I’ll update ASAP
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
Oh my, this looks amazing. I love Cooking Light’s recipes and you’ve done this one proud. You’re right; the sherry sounds like a fantastic addition. I have to admit though, I’m drooling over the home made onions more than anything. They’re my achilles heel.
The Mom Chef ~ Taking on Magazines One Recipe at a Time recently posted..Cranberry Chutney