Green Bean Casserole from Scratch
Servings 6 servings
Ingredients
Green Bean Casserole Mixture
- 12 ounces fresh green beans trimmed and cut in half
- 2 tablespoons butter
- 4 ounces mushrooms diced
- ⅓ cup onions sliced
- ¾ cup chicken broth
- ½ teaspoon salt
- 1 cup whole milk
- 2 tablespoons flour
Onion Strings
- 1 egg
- ½ cup flour
- ½ onion cut into thin strips.
- 2 tablespoons butter
Instructions
Green Bean Mixture
- Preheat oven to 350ºF (177°C).
- Boil green beans. Cook until soft enough to piece with a fork (they will continue cooking in the oven, so don’t cook them until mushy). Drain and set aside.
- Spray a medium (2-quart) casserole dish.
- In a medium pan, melt 2 tablespoons butter and sauté diced onions until soft, then add mushrooms and sauté until golden brown. Add flour to coat mushrooms and onions.
- Add ¼ cup of the broth to the pan to deglaze the pan and bring to a boil. This will reduce down and look like a gravy with the mushrooms. Then add remaining broth and salt.
- Remove from heat and add in milk, whisk until smooth.
- Add green beans and toss to coat beans with creamy mushroom sauce. Then transfer to casserole dish.
Onion Strings
- Slice onions into thin strips.
- Dip into egg then flour and shake off excess.
- In a medium pan, melt butter and then “fry” onion strings until golden brown. You may have to do this in batches. Be careful to not burn the onions.
Bake Casserole
- Add onion strings on top of green bean mixture in casserole dish.
- Bake for 20-25 minutes until green bean mixture is bubbly and onion straws are nice and golden.
Nutrition
Serving: 1g | Calories: 186kcal | Carbohydrates: 19g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 56mg | Sodium: 387mg | Fiber: 3g | Sugar: 6g
