Green Bean Casserole
User Reviews
4.8
Green Bean Casserole
Description
The Green Bean Casserole starts with fresh or thawed green beans that are microwaved briefly until tender. Onions are sautéed in butter until translucent, then combined with sliced cremini mushrooms and cooked until soft and seasoned with kosher salt, freshly ground black pepper, and fresh thyme. A roux is made by sprinkling flour over the vegetables and cooking briefly to remove raw flour taste. Milk or half and half and white wine or chicken stock are added to create a creamy sauce with a hint of nutmeg.
The green beans are combined with this creamy mushroom sauce, then the casserole is topped with crispy panko-breaded onion rings that have been baked until golden. The contrast between the creamy vegetable mixture and the crunchy onion topping offers textural interest and flavor balance. The casserole goes well with classic American meals and holiday spreads.
Ingredients
- 1 pound green beans , (fresh or frozen)
- 1 11- ounce Onion Rings Alexia brand, crispy, with panko breading and sea salt
- 2 tablespoons butter
- ½ cup onion chopped
- 10 ounces cremini mushrooms sliced, (about 4 cups, brown
- 1 ½ teaspoons kosher salt , divided
- ½ teaspoon black pepper freshly ground
- ½ teaspoon thyme fresh
- 2 tablespoons all-purpose flour
- 2 cups whole milk or half and half
- ½ cup white wine or chicken stock
- ½ teaspoon ground nutmeg
Instructions
- Trim the green beans and cut them in half, then place them 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.
- Preheat the oven to 400°F and line a baking sheet with aluminum foil. Place the onion rings on the tray and bake for 10 minutes or until the onion rings are crisp. Set aside.
- 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.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Calories | 105kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 515mg | 21% |
| Potassium | 389mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 578IU | 12% |
| Vitamin C | 8mg | 9% |
| Calcium | 99mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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