Green Bean Casserole for Two
User Reviews
5
Green Bean Casserole for Two
Description
The casserole begins with cooking button mushrooms, garlic, and butter until the mushrooms release their liquid, forming a fragrant base. Flour is then incorporated and cooked briefly before adding chicken broth and heavy cream, which thicken and reduce to a rich sauce. Freshly cooked and well-drained green beans are folded into the sauce, ensuring each piece is coated. The mixture is placed in a small oven-safe dish and topped with fried onions for crunch.
Baking at a high temperature creates a golden, textured topping while the beans remain crisp-tender inside a creamy sauce. This dish combines soft and crunchy textures with savory, earthy flavors, characteristic of traditional green bean casseroles but scaled for two servings. The choice of canned fried onions adds convenience and a distinctive crispy element.
Variations include making the sauce and beans ahead to save time or using fresh or frozen green beans after appropriate blanching. The casserole can also be cooked in a slow cooker using the same base before adding the fried onions just prior to serving. Leftovers store well refrigerated for several days and reheat easily.
Ingredients
- 1 1/2 tablespoons butter softened, divided
- 4 ounces white button mushrooms wiped clean and sliced or broken into pieces (see note 1)
- 1 clove garlic minced
- salt freshly ground
- black pepper freshly ground
- 1 tablespoon all-purpose flour
- 1/3 cup chicken broth
- 1/3 cup heavy cream
- 8 ounces green beans see note 2, frozen
- 3/4 cups fried onions about 1-1/2 ounces, see note 3, canned
Instructions
- Adjust an oven rack to middle position and preheat oven to 425 degrees.
- In a large saucepan over medium-high heat, add butter and melt until foaming subsides. Add mushrooms, garlic, and 1/4 teaspoon salt. Cook until the mushrooms have released most of their liquid, about 5 minutes.
- Stir in flour and cook for one minute. Whisk in broth, scraping up any brown bits from the bottom of the pan. Bring to a boil, whisking constantly.
- Reduce heat to medium. Whisk in cream and simmer until the sauce has thickened and reduced to 1 cup, about 5 minutes. Season to taste with salt and pepper.
- Meanwhile, cook the beans in the microwave according to the package instructions (or microwave on HIGH power for 4 to 5 minutes; let stand 1 minute before removing from the microwave). Transfer to a colander and drain well.
- Add the green beans to the pot with the mushroom sauce and toss until evenly coated. Pour into a baking dish and sprinkle with topping.
- Bake until the top is golden brown and the sauce is bubbling around the edges, about 10 minutes. Serve immediately.
Notes
- Use fresh mushrooms to create a homemade cream sauce with better flavor.
- Substitute fresh green beans by blanching before use to preserve texture.
- Make your own crispy topping by frying bread crumbs mixed with butter if canned fried onions aren’t available.
- This recipe yields two generous servings, perfect for smaller portions.
- The casserole and sauce can be prepared in advance and refrigerated to save time.
- Slow cooker cooking is possible by transferring the mixture before baking, adding the topping just before serving.
- Store leftovers in the fridge for up to four days and reheat before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 34g | 52% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 54mg | 18% |
| Sodium | 436mg | 18% |
| Potassium | 241mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 959IU | 19% |
| Vitamin C | 4mg | 4% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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