Green Bean Casserole with Caper–Brown Butter Mushrooms & Toasted Walnuts
Description
A modern Swedish-American twist on the beloved Thanksgiving classic, featuring a silky brown-butter mushroom sauce, briny capers, toasted walnuts, and classic French’s onion crunch.
Ingredients
Green Beans
Crunchy Topping
Instructions
1. Prepare the Green Beans
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Bring a large pot of salted water to a boil.
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Blanch green beans 5–6 minutes, until crisp-tender.
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Drain and shock in an ice bath; set aside.
2. Toast the Walnuts
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In a dry skillet over medium heat, toast walnuts 3–4 minutes until fragrant.
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Set aside.
3. Make the Caper–Brown Butter Mushroom Sauce
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In a large skillet, melt butter and cook until deep golden brown with a nutty aroma.
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Add onions and mushrooms; sauté until deeply caramelized.
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Add garlic; cook 1 minute.
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Sprinkle flour over mixture; cook 1 minute.
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Slowly whisk in broth until smooth and thickened.
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Stir in milk or half & half.
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Add chopped capers, white pepper, allspice, and Dijon.
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Taste and add salt + optional ¼ tsp lemon or vinegar for brightness.
4. Assemble the Casserole
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Combine green beans with the caper–brown butter mushroom sauce.
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Transfer to a baking dish.
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Top with half the French’s onions.
5. Bake
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Bake at 375°F for 20–25 minutes.
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Add remaining French’s onions and toasted walnuts for the final 5 minutes until golden and crisp.
6. Finish (Swede Dish Touch)
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Sprinkle with:
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Extra toasted walnuts
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A tiny pinch of white pepper
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Parsley or chives for color
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