Skip to main content

Buy 2 pieces of Bakeware, get a set of silicone grips FREE! Shop now

Green Bean Casserole With Crispy Pancetta and Buttermilk Fried Onions

Lodge Cast Iron | November 24, 2020

Dress up that traditional green bean casserole this year when you add pancetta and homemade buttermilk fried onions. Full of flavor, this twist on the classic recipe is guaranteed to impress any guest.

Level
Intermediate
Prep Time
15 minutes
Cook Time
1 hour
Serves
6-8
Cook it With Our
Green Bean Casserole With Crispy Pancetta and Buttermilk Fried Onions Recipe

Ingredients

Casserole
  • 2 pounds green beans, stems removed
  • 6 tablespoons unsalted butter, divided
  • 2 large shallots, thinly sliced
  • 6 cloves garlic, minced
  • ½ pound cremini mushrooms, sliced
  • 1 teaspoon thyme
  • 4 tablespoons all-purpose flour
  • ½ teaspoon paprika
  • 1 cup chicken stock
  • 1 cup cold heavy cream
  • 2¾ teaspoon kosher salt, divided
  • ½ teaspoon pepper
Toppings
  • 1 medium onion, thinly sliced (with the grain)
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1½ cups vegetable oil (for frying)
  • 8 ounces diced pancetta

Directions

Toppings
  1. Soak onions in buttermilk, 5 minutes.  
  2. In a separate bowl, combine flour, salt and pepper. Remove onions from buttermilk and allow excess to drip off. Toss with seasoned flour and set aside.
  3. Heat a 12 inch skillet over medium heat with vegetable oil. When the oil starts to shimmer, working in batches, add onions and fry for 3 minutes or until golden brown. 
  4. After frying the onions, add diced pancetta to the hot oil. Fry until crispy, 2 minutes. Drain on the paper towel with the onions.  
  5. Remove oil from the skillet and wipe out the skillet.
Casserole
  1. Preheat oven to 400 degrees F. 
  2. Bring a large pot of water to a rolling boil. Add 2 tablespoons of salt and add the green beans. Boil for 7 minutes. Drain and add to a large bowl of ice water to stop cooking. Drain from ice water and set aside. 
  3. In a 12 inch skillet, melt 2 tablespoons of butter over medium-high heat. Add shallots and cook until softened, 3 minutes. Add the garlic and continue to cook for 2 minutes. Add the sliced mushrooms, thyme, and 2 tablespoons of butter. Sauté, stirring occasionally, for 5–7 minutes. 
  4. Remove the sautéed mushrooms from the skillet. Lower heat to medium. Melt 2 tablespoons of butter and add the flour and stock, whisking until smooth. Slowly add the heavy cream, continuing to whisk until smooth. 
  5. Stir in the mushrooms and bring to a boil. Remove from heat and season with salt and pepper. 
  6. Assemble the casserole, by spreading green beans in the bottom of the Casserole pan. Spread the mushroom sauce over the green beans and toss lightly. Bake for 25 minutes.
  7. Remove from the oven and top with crispy onions and pancetta mixture.  
Skillet and Egg Logo
Skillet and Egg Logo
Contributed By: Lodge Cast Iron

We hope you enjoy our stories and recipes! Follow us on InstagramFacebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed!

Ratings background image.

How would you rate this recipe?

Thanks for rating

Recommended recipes you might like

Pork chop pan

Get $10 off any $50+ order!

While you're shopping, become a Pan Fan today and sign up for our newsletter!

By submitting your information, you are agreeing to Lodge Cast Iron’s Terms of Use and Privacy Policy.

Please try again.