Joanna Gaines Green Bean Casserole

overhead picture of green bean casserole with spoon and scoop missing

Try this Joanna Gaines Green Bean Casserole copycat recipe, featuring creamy sauce and delicious crunchy green beans that is perfect for this time of year.

5 from 3 votes

Print Pin

Course: Vegetarian

Cuisine: American

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: - 8 servings

Author: Jennifer Stewart

Equipment

Ingredients

Fried Onions

1 large yellow onion sliced thin
½ cup buttermilk
1 cup cornstarch
1 teaspoon seasoned salt
Oil for frying canola or vegetable

Green Beans

5 tablespoons unsalted butter melted
4 teaspoons kosher salt
2 pounds fresh green beans snapped & string removed

Topping

1/4 cup Panko crumbs
1 tablespoon unsalted butter melted

Green Bean Casserole

4 tablespoons unsalted butter
16 ounces mushrooms stems removed, quartered
1 teaspoon black pepper
2 cloves garlic minced
1/3 cup all purpose flour
3/4 cup chicken broth
1 3/4 cups heavy cream

Instructions

Make the Fried Onions:

Preheat oven to 375F. Prepare a 9x11 baking dish with nonstick spray.
In a large bowl place the buttermilk.
In a separate bowl, combine the cornstarch and season salt.
Dip the onion slices in the buttermilk. Shake to remove excess and then toss in the cornstarch mixture to coat.
Heat 2-3 inches of oil in a deep pan to 350F. Place a wire rack or tray lined with paper towels close by.
In batches, fry the onions in the oil. Stir occasionally with a slotted spoon until golden brown. This will be fast, maybe 2-3 minutes.
Using the slotted spoon, remove the fried onions and place on the paper towels. Continue with remaining onions until all are fried. Set aside.

Blanch the Green Beans:

Make an ice bath in a large bowl with cold water and ice.
In a large pot, bring water to a boil with 3 teaspoons of kosher salt.
Add in the green beans and cook for 5 minutes or until crisp tender.
Remove with tongs and submerge in the ice bath to stop the cooking and preserve their bright green color.
Cool for 2-3 minutes, drain.

Mix the coating:

Combine the 1 tablespoon melted butter and the Panko crumbs. Stir to combine.

Make the casserole:

In a large skillet over medium high heat, melt 4 tablespoons butter. Cook sliced mushrooms, stirring often, until tender and browned (2-3 minutes).
Season with 1 teaspoon salt, pepper. Stir in garlic and mix to combine.
Sprinkle the flour over the mushrooms and stir to coat. Slowly pour in the chicken broth, whisking to combine.
Bring to a simmer and cook for 1-2 minutes.
Turn heat to medium and whisk in the cream. Stir continuously until the sauce thickens. About 4-5 minutes. Remove from the heat and stir in green beans.
Spread into the prepared baking dish. Top with Panko mixture. Bake at 375F for 15-20 minutes or until bubbly.
Remove from the oven and top with fried onions. Serve warm.

Notes

If you prefer thinly sliced green beans, I recommend looking for a fresh french style for this casserole.
When reheating, if your casserole is getting a little dry you can rehydrate it by adding a little cream of mushroom soup while baking.
You can also use an air fryer or a slow cooker to reheat this dish if you prefer.
For a gluten-free version of this recipe, you can use gluten-free Panko crumbs and swap out all purpose flour for a gluten-free flour of your choice.
I recommend serving this casserole with some crumbled bacon sprinkled on top because it increases the flavor and adds a nice salty element to the dish.
For my spice lovers, you can top this casserole with a mix of sliced jalapenos and green onion.
Try this with Alfredo sauce if you don't want to make the roux.
Make it a traditional "friendsgiving casserole" every year!

Nutrition