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Smoked Salmon Green Bean Casserole - This green bean casserole will be a new family favorite!!

Smoked Salmon Green Bean Casserole

  • Author: Megan Keno
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 45 minutes
  • Yield: 8 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American


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!


Units Scale

For the Fried Onions:

  • 1 Red Onion, halved and sliced lengthwise (pole to pole)
  • 1 1/2 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
  • 1/4 cup Butter
  • 1 pound Mushrooms, trimmed – I used Chanterelle!
  • 3 Cloves Garlic, minced
  • 2 tsp Thyme
  • 23 Tbsp Flour
  • 1 1/2 cup Half and Half
  • 1 1/2 cup Low Sodium Chicken Broth
  • 1/2 cup Shredded Parmesan
  • 6 ounces Smoked Salmon


For the Fried Onions

  1. 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.
  2. In another small bowl, whisk together flour, panko, and dried mixed herbs.
  3. In a dutch oven, 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.
  4. 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.
  5. Remove from the oil and place on a paper towel lined baking sheet to drain.

For the Green Bean Casserole

  1. Preheat oven to 375 degrees.
  2. 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.
  3. Drain and rinse with cold water to stop the cooking process. Set aside.
  4. Melt the butter in a large skillet, and add in the mushrooms. Season with salt and allow to soften and become tender.
  5. 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.
  6. Stir in the parmesan cheese, and green beans. Lastly add in the flaked smoked salmon, and fold in.
  7. Transfer the whole mixture to a large casserole dish, top with fried onions, and place in the oven to bake for 15-20 minutes.
  8. Serve hot.


*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