Recipe: Green Bean Casserole with Alexia Onion Rings

The classic green bean casserole gets a real food upgrade with fresh green beans and an easy to make, homemade mushroom sauce for a creamy side dish with a surprise crispy ingredient-crunch, Alexia Onion Rings.


  • 1 pound green beans, fresh or frozen
  • 1 11-ounce bag Alexia Crispy Onion Rings with Panko Breading and Sea Salt
  • 2 tablespoons butter
  • ½ cup chopped onion
  • 10 ounces brown cremini mushrooms, sliced, about 4 cups
  • 1½ teaspoons kosher salt, divided
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon thyme
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk or half and half
  • ½ cup white wine or chicken stock
  • ½ teaspoon ground nutmeg


  1. Trim the green beans and cut in half, then place in a microwave-safe bowl with 2 tablespoons water and cook for 3 minutes. Drain, and set aside. If using frozen, thaw in the microwave or on the counter and drain any excess water.
  2. Preheat the oven to 400°F and line a baking sheet with aluminum foil. Place Alexia Onion Rings on the tray and bake for 10 minutes or until the onion rings are crisp. Set aside.
  3. While the onion rings are baking, melt the butter in a large skillet over medium heat and add the onions. Cook the onions for 3-5 minutes or until they begin to soften and become translucent. Add the sliced mushrooms and season with 1 teaspoon of the kosher salt, black pepper, and thyme. Cook, stirring occasionally, for about 5 minutes or until the mushrooms are tender. Sprinkle the mixture with the flour, stir to combine, and cook for 1-2 minutes, stirring so the flour doesn’t burn but does cook out the flour-y taste. Add the milk or half and half, wine or chicken broth, and the nutmeg and cook for 4-5 minutes, stirring, or until the sauce has reduced by half. Remove the sauce from the heat and stir in the green beans. Transfer half of the bean mixture to a 2-quart casserole dish, or 11 x 7- or 8-inch square baking dish and top with half of the onion rings, then the rest of the beans and top with the remaining onion rings.
  4. Bake for 10-15 minutes or until the top is lightly browned and the sauce is bubbly. Let sit for 5-10 minutes, the sauce will thicken as it cools.

Recipe sourced from