This smoked salmon green bean casserole put a new twist on a holiday classic and adds crispy crunch fried onions on top! Make this a day or two ahead of time to save time on the holiday!
Dish Count :: 1 Sauce Pan, 1 Strainer, 1 Skillet, 1 Casserole Dish
As I write this, Ben and I currently steaming to the great white north, Canada! This is our chance for a proper holiday together, since we will both be working on Thanksgiving itself. So while we can, we’re making the most of a Thanksgiving-esque holiday together. After the last year of our working on opposite schedules, it’s nice to find a few days away together, and spend some over due quality time adventuring.
But because we are both working, I’ve been piece-mealing a Thanksgiving menu together, making and serving one Thanksgiving dish or another here on the blog. At least I get the flavors of the holiday, even if they won’t be on the holiday themselves.
And even if we are both working there is still plenty for us to be thankful for this year, another year of our being together, mostly sane, him putting up with my Harry Potter binge watching (hey, it’s fall and rainy – that means HP makes his grand appearance by way of me watching all the movies, all the time), and that I still let the dog sleep on his pillow.
One of my favorites for the Thanksgiving holiday is green bean casserole, mostly because of the fried onions on top. I’m not going to give in to the illusion that I like it because it has green beans and it’s healthy. But it is good. This year I put a spin on the out-of-the-can-and-into-the-casserole dish green bean casserole, making it entirely from scratch, and adding a northwest flair with smoked salmon.
Now, even if you like going traditional, making this dish with smoked salmon takes it to a whole new level. I defy you to go back to the canned stuff after this!!
Keep up with Ben and I on our adventures in Canada through Instagram, and yes, I’m on Snapchat!! Find me on both at CountryCleaver! Ben will be thoroughly embarrassed, and that on video will be something to behold. And I’m ever so thankful he tolerates me.
Smoked Salmon Green Bean Casserole
For the Fried Onions
- 1 Red Onion, halved and sliced lengthwise (pole to pole)
- 1 ½ cup Buttermilk,
- 1 cup Flour
- 1 cup Panko crumbs
- 2 Tbsp Mixed Dried herbs - Parsley, dill, thyme, whatever you want!
- Salt for Seasoning
- Vegetable Oil
Smoked Salmon Casserole:
- 2 pounds Green Beans, trimmed and cut into 1-2” lengths
- ¼ cup Butter
- 1 pound Mushrooms, trimmed – I used Chanterelle!
- 3 Cloves Garlic, minced
- 2 tsp Thyme
- 2-3 Tbsp Flour
- 1 ½ cup Half and Half
- 1 ½ cup Low Sodium Chicken Broth
- ½ cup Shredded Parmesan
- 6 ounces Smoked Salmon
For the Fried Onions
In a bowl, add in the buttermilk, and toss in sliced red onion. Coat the onions, and place them in the fridge for at least 15 minutes to rest. In another small bowl, whisk together flour, panko, and dried mixed herbs.
In a dutch over, heat vegetable oil until it is shimmering. Toss in a pinch of panko mixture and if it starts to bubble and fry, you’re ready to go.
Dredge red onions straight from the buttermilk, and toss into the flour/panko mixture. Gently drop in the coated onions into the hot oil and allow to fry until deep golden brown. Remove from the oil and place on a paper towel lined baking sheet to drain.
For the Green Bean Casserole –
Preheat oven to 375 degrees.
In a large pot, bring salted water to a boil. Trim the green beans and place into the pot of boiling water. Boil for about 5-6 minutes until just tender, but still slightly crisp. Drain and rinse with cold water to stop the cooking process. Set aside.
Melt the butter in a large skillet, and add in the mushrooms. Season with salt and allow to soften and become tender. Add in the garlic and thyme. Sprinkle in the flour and stir until it coats mushrooms. Stir in the half and half and the chicken broth. Bring the mixture to a simmer and allow the sauce to thicken. Stir in the parmesan cheese, and green beans. Lastly add in the flaked smoked salmon, and fold in.
Transfer the whole mixture to a large casserole dish, top with fried onions, and place in the oven to bake for 15-20 minutes.
*Note* This can also be made a day or two ahead of time, just cover and place in the fridge. Keep the toppings stored at room temperature and add only prior to placing in the oven.
Adapted from Food Network's Classic Green Bean Casserole