Green Bean Casserole
Green Bean Casserole combines fresh or frozen green beans with sautéed onions, cremini mushrooms, and a creamy, lightly seasoned sauce. Topped with crispy panko-breaded onion rings, this casserole blends textures from tender vegetables to a crunchy topping. Cooking includes microwaving green beans for tenderness, baking onion rings for crispness, and simmering mushrooms and onions in a butter-flour-milk sauce seasoned with thyme, nutmeg, and pepper. This dish offers a traditional vegetable casserole suitable for side servings.
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
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 105
% 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.