Farmhaus chef Kevin Willmann's Green Bean Casserole

Farmhaus chef Kevin Willmann's Green Bean Casserole

Farmhaus chef Kevin Willmann's Green Bean Casserole

Serves | 4 to 6 |

Crispy Onions

  • 1 cup buttermilk
  • ¼ cup Crystal hot sauce
  • 1 onion, finely julienned
  • oil for frying
  • 2 cups all-purpose flour
  • 1 Tbsp kosher salt

Casserole

  • 1 lb fresh green beans, trimmed and cleaned
  • sea salt and freshly ground black pepper
  • 12 oz shiitake and oyster mushrooms, roughly chopped
  • 2 Tbsp olive oil
  • ½ yellow onion, finely diced
  • 1 Tbsp vegetable oil
  • 2 Tbsp butter, cubed
  • 2 Tbsp all-purpose flour
  • 1 quart whole milk
  • 1 tsp ground nutmeg
  • 1 Tbsp kosher salt
  • 1 herb sachet (fresh thyme, bay leaves, sage, rosemary)

| Preparation – Crispy Onions | In a mixing bowl, combine buttermilk and hot sauce. Add onion and soak at least 1 hour. Heat oil in a large pot to 250ºF. In a separate bowl, combine the flour and salt. Strain the onions and dredge them in the flour mixture. Shake off excess flour. Fry the onions until crispy, about 25 to 30 minutes. Set aside on a plate lined with paper towels.

| Preparation – Casserole | Place a cookie sheet in the oven and preheat to 450ºF. Toss mushrooms with olive oil and season with salt and pepper. Place on the preheated cookie sheet and roast until caramelized, turning once to cook evenly. In a large bowl, prepare an ice water bath. Bring a large pot of salted water to a boil. It should be as salty as the ocean. Blanch the green beans for 2 minutes. Remove immediately to the ice water bath. Peel the beans apart lengthwise after they have cooled and season to taste with salt and pepper.

Add the onion and vegetable oil to a 2-quart saucepot and sweat the onion over medium heat. Add butter and cook until melted. Add the flour, stirring often to prevent burning. Cook until flour is golden-brown. Add the milk ½ cup at a time, whisking to fully incorporate each addition. Add nutmeg, salt and herb sachet. Reduce heat to low and cook for 5 to 10 minutes or until thickened. Remove sachet and add reserved mushrooms.

| To Assemble | Preheat oven to 350ºF. In a deep casserole dish, assemble the béchamel with mushrooms and the green beans in layers. Bake for 15 minutes. Garnish with crispy onions and serve.

KEVIN'S NOTES: I love this recipe because we’re taking a Campbell can classic and making all the components from scratch. My signature touches are the hot sauce-flavored crispy onions and the roasted fresh mushrooms, which add depth of flavor. Make this recipe your own by subbing in your favorite mushrooms or using pencil-thin asparagus instead of green beans. If you don’t want to get the fryer out, try finishing the casserole with crushed Funyuns or flavored croutons for another take on the fried-onion topping.

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