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Greenbean Casserole
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Homemade Green Bean Casserole

Course Side Dish
Cuisine American
Keyword green bean casserole
Prep Time 5 minutes
Cook Time 40 minutes
Servings 12
Calories 63kcal
Author Jennifer Pullman MA, RDN, LDN

Ingredients

  • 2 teaspoons olive oil divided
  • 1 cup onion sliced
  • 1 cup Panko Crumbs
  • 2 cloves garlic
  • 1 cup sliced mushrooms
  • ¼ teaspoon thyme
  • Salt and pepper to taste
  • ½ cup vegetable broth
  • 1 cup milk
  • 2 tablespoons flour
  • 2 teaspoon Worcestershire sauce
  • 16 oz green beans fresh or frozen

Instructions

  • In a small saute pan heat 1 teaspoon olive oil.
  • Cook onions over medium heat until caramelized.
  • After the onions are caramelized coat them with Panko crumbs.
  • Place coated onions on a baking sheet.
  • Brown in a 350 degree F oven for 5-10 minutes, until crisp.
  • In a large saute pan heat 1 teaspoon olive oil.
  • Cook garlic over medium heat for 1-2 minutes.
  • Add mushrooms cooking for 3-5 minutes.
  • Season with salt, pepper, and thyme.
  • Add vegetable broth and Worcestershire sauce, bring to a simmer.
  • Slowly whisk in milk and continue to a slow boil.
  • Whisk in flour slowly, simmering until sauce is thickened.
  • Toss in green beans.
  • Place green bean mixture into a baking pan.
  • Place in a 350-degree oven until casserole is heated through, approximately 20 minutes.
  • Add crisp onion for the last 5 minutes of cooking.

Notes

  • You can make this casserole a day ahead and reheat when ready to serve, except wait until you are going to bake it to make the crispy onions.
  • Green beans: I prefer to use frozen green beans.  Fresh greens beans are great too, but I just don't feel like cutting them up.  I don't like canned green beans at all.  My mother-in-law used the French's recipe with canned green beans.  Although the casserole is still good I think the taste of the casserole with frozen or fresh green beans is just better than canned. You also decrease the sodium content by using frozen instead of canned.
  • Crispy Onions: You have to make sure you still use crispy onions.  This is the best part of this dish!  We fight over the crispy onions.  I wanted to make the recipe totally from scratch, so no onions came out of a can.  I caramelized onions and then coated them with Panko bread crumbs to add some crunch.
  • Mushrooms: I love baby portabello's, however, white button mushrooms would be delicious in the dish.
  • Broth: I use vegetable broth, however you can use chicken broth if you prefer. Choose a lower salt version if you need to follow a low sodium diet.
  • Milk: I generally use skim milk, because I like to cut fat wherever I can, however, if you want a creamer thinker sauce 2% or whole would be a good option. The added flour thickens the sauce up enough even when using lower fat milk.

Nutrition

Serving: 0.75cup | Calories: 63kcal | Carbohydrates: 10g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 98mg | Potassium: 169mg | Fiber: 2g | Sugar: 3g | Vitamin A: 315IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 1mg