Dinner · easy · kid friendly · Lunch · Seasonal/holiday · side dishes · Uncategorized

Say Hello to a New Tradition- Green Bean Casserole

Say Hello to a New Tradition….

green bean casserole2I know, I know, yesterday I said I was going full force with Christmas recipes, but I just couldn’t handle the thought of my cornbread stuffing recipe being used without it’s lifelong companion. Just like turkey needs gravy and sweet potatoes need marshmallows, stuffing needs green bean casserole. The combination of the two is what makes a serious win at the dinner table. And technically we don’t even have to call this a Thanksgiving recipe because there are a bunch of Christmas commercials dedicated strictly to the magic of green bean casserole. When you have a pine tree reaching in the window to grab a bite of steaming green bean casserole that is a pretty tight dish. (Please, tell me I am not the only one who sees that commercial every year.)

cornbread stuffingRight alongside stuffing, green bean casserole has always been one of my favorite side dishes. My mom has made it since I was little and the mushroom soup was always Campbells in a can and the French fried onions were French’s. (You don’t cut corners with store brands on the holidays according to my  mom.) I don’t know about anyone else, but the French fried onions that went on top were my favorite part of the dish, but there never seemed to be enough per serving. green bean casseroleNow that I am an adult, along with stuffing, I am the only one who likes green bean casserole. (What is wrong with everyone?!) And the crispy onion strings are STILL my favorite part of the dish. I try to keep my canned soup usage to a minimum, and if there is something that is prepackaged that I can make for less, and with fewer ingredients, I am all over it. I don’t know why it took me this long to try my hand at making green bean casserole from the bottom up! It is SO simple! And again, like the stuffing, this is a 2 serving dish because I am the only one who likes it, but the recipe can very easily be doubled, tripled, or quadrupled if you have a bunch of green bean casserole fans!

green bean casserole4So, the traditional recipe is 227 calories per serving and mine is 160 calories per serving. If nothing else, you can pronounce all the ingredients in my recipe. 😉 The most time consuming part of the recipe is slicing the onions. I don’t have a mandolin so it takes a few minutes to make really thin slices with a knife. I like LOTS of onions, so I used ½ a cup of thinly sliced onions. Generally I don’t like frying anything. I will bake or grill just about anything before I fry it, but in the case of these onion strings I wanted to give them a little bit of a head start before throwing them in the oven. So, with the smallest amount of vegetable oil (I only keep this oil in the pantry for special occasions where I need oil that can be cooked at high heat.)green bean casserole3 I browned the coated onion rings before putting them on the casserole.  I used whole milk, but you can use any milk that you have on hand, it isn’t going to ruin the recipe. I also used Italian style bread crumbs because they are seasoned just right and I don’t have to mess with the seasonings. I also used frozen green beans, and just thawed them in some warm water, but you could certainly use fresh and just quickly blanch them so they retain their bright green color and crunch. I’m not going to lie, this recipe turned out so good, I ate it for lunch… the whole thing. Save yourself a few minutes on the big day and make the casserole the day before, throw your onions on right before you cook it and it will be a hit! Then you can sit back, relax, and enjoy!

Green Bean Casserole

By Angie Gouchenour

green bean casserole3

2 servings

Ingredients

½ cup thinly sliced yellow or sweet onions

¼ cup milk (I used 1%) and 1 tsp of vinegar or lemon juice (Homemade buttermilk)

1 cup frozen green beans – thawed in warm water

¾ cup white button mushrooms – chopped medium

1 Tablespoon light butter

1 Tablespoon white all-purpose flour

Salt and pepper to taste

¼ cup milk (I used whole)

Vegetable oil (Just for frying)

Directions

Pre heat oven to 350’f

Thinly slice the onion to create strings (If they come out as rings, cut them in half)

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In a medium bowl combine ¼ cup of milk and vinegar to create buttermilk, soak onions in the milk mixture while creating the mushroom base

In a small bowl thaw green beans in warm water

Chop mushrooms into medium size pieces

In a small sauce pan melt butter with salt and pepper, add mushrooms

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Cook just until the mushrooms start to get soft and you are able to smell them (Don’t wilt them all the way down)

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Add flour to the mushrooms and butter and stir

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Slowly add the whole milk stirring to combine (It will thicken as you stir)

Drain green beans and stir into mushroom and milk mixture (It will look like there isn’t enough milk base, but don’t add extra) Set aside

In a medium dish pour bread crumbs

Heat about 1 teaspoon of vegetable oil in a small pan

Remove onions from the milk mixture and coat them in the bread crumbs (There will be a little excess leftover in the bread crumb department)

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Place the coated onions in the pre heated pan

Using tongs gently turn them as they brown (This step is mostly to firm up the outside and brown the bread crumbs)

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When they are browned and wilted remove from the heat

Carefully spoon green bean mixture into a 10 ounce ramekin

Top with onions AND the excess browned bread crumbs

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Place ramekin on a cookie sheet and bake for 30 minutes (During the last minute turn on the broiler)

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Remove from the oven and serve! (Some of the onions will be crispy, some won’t, but they all have that sweet wonderful nutty flavor)

160 calories per serving

 

 

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11 thoughts on “Say Hello to a New Tradition- Green Bean Casserole

  1. You know, I’ve never even HAD green bean casserole! My mom was 100% anti-cream of mushroom soup when I was a kid so we never had anything that even remotely resembled it. This sounds pretty tasty though!

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      1. Oh no, I LOVE mushrooms!!! 🙂 I’ll have to give this a try soon. Probably not tomorrow though since I don’t have any mushrooms or French’s on hand and I am NOT heading to the store today haha

        Like

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