Delicious Recipes by Cookin Foods

• 1½ lb fresh green beans, trimmed
  (Southern tip: fresh beats canned here, but frozen works if thawed + dried)

• 4 tbsp butter
• 1 medium sweet onion, finely diced'
• 12oz Crimeni Mushrooms
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour
• 1½ cups whole milk
• ½ cup heavy cream
• ¼  cup sour cream
• 1 tsp soy sauce or Worcestershire (veg-friendly)
• ½ tsp smoked paprika
• ½ tsp black pepper 
• ¾ tsp kosher salt (to taste)
• Optional but very Southern:
•  Pinch of cayenne or white pepper
   

• 2 large sweet onions, thinly sliced
•  1 cup buttermilk
•  1 cup flour
•  ½ cup cornstarch
•  1 tsp salt
•  ½ tsp paprika
•  ½ tsp garlic powder
•  Neutral oil for frying (peanut or canola)
   

👉 You’ll use more onions than normal — this is intentional.

1. Soak sliced onions in buttermilk for at least 30 minutes (up to overnight). 
2. Mix flour, cornstarch, salt, paprika, and garlic powder. 
3. Heat oil to 350°F (175°C). 
4. Dredge onions thoroughly, shaking off excess. 
5. Fry in batches until deep golden and aggressively crispy (about 2–3 min). 
6. Drain on a rack and lightly salt while hot.
   💡 Southern trick: Cornstarch is what keeps these crunchy even after baking.

1. Boil green beans in well-salted water for 4–5 minutes until just tender.
2. Shock in ice water, drain well, and pat dry.

1. Melt butter over medium heat. 
2. Add diced onion and mushrooms — cook slow and patient until soft and lightly golden. 
3. Add garlic, cook 30 seconds. 
4. Stir in flour; cook 1–2 minutes (no raw flour taste). 
5. Slowly whisk in milk + cream until thick. 
6. Remove from heat; stir in sour cream, soy sauce, paprika, salt, pepper, and cayenne.
   Taste it.
   It should be savory, rich, and slightly tangy.

1. Preheat oven to 375°F (190°C). 
2. Toss green beans with sauce. 
3. Fold in ½ of the fried onions. 
4. Transfer to buttered baking dish. 
5. Top with the remaining onions — pile them high.

• Bake uncovered for 25–30 minutes 
• Onions should stay crunchy, sauce bubbling underneath.

• Add grated sharp white cheddar or gruyère to the sauce 
• Toss a handful of crushed butter crackers into the onion topping 
• Finish with a light drizzle of hot sauce before serving

1. Prepare the green beans and cream sauce as written.
2. Combine green beans + sauce and fold in half of the fried onions.
3. Transfer to baking dish, cover tightly, and refrigerate up to 24 hours.
4. Store remaining fried onions uncovered or loosely covered at room temp.

Day of baking:

• Let casserole sit out 20–30 minutes.
• Bake at 375°F / 190°C for 35–40 minutes (cold dish).
• Add remaining onions during the last 10 minutes.