Photo: Green Bean Casserole Recipe
Ingredients
Onion Straws:
- 1/2 cup very thinly sliced onion
- 1/4 cup soy flour
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
Casserole:
- 1 pound green beans, ends trimmed
- 1 tablespoon vegetable or canola oil
- 1/2 cup thinly sliced onion
- 8 ounces cremini mushrooms, rinsed and sliced
- 1 1/2 teaspoons kosher salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup no-sugar, low-sodium chicken broth
- 1 teaspoon chopped fresh thyme leaves, plus a few sprigs for garnish
- 1/2 cup sour cream
- Equipment: 10-inch glass pie pan
Directions
Preheat oven to 350 degrees F.
Make the Onion Straws: Combine all the ingredients in a small bowl, toss to mix, and arrange in a single layer on a baking sheet. Set aside.
Make the Casserole: Bring a small pot of water to boil and season lightly with salt. Boil the green beans until tender, but still crispy, about 5 minutes. Drain and chill beans in an ice water bath or under running cold water. Drain again and transfer to a bowl.
Heat the oil in a large pan over medium-high heat. Add onion, mushrooms, salt, garlic, and pepper and cook, stirring, about 2 minutes. Add the chicken broth and thyme and cook until almost all the liquid is evaporated, about 3 to 4 minutes. Transfer the mushroom mixture to the bowl of green beans, add the sour cream, and toss to combine.
Pour the green bean mixture into the glass pie pan. Bake the casserole and onion straws on separate racks until the straws are well browned and crispy (almost burnt, otherwise they will be soggy), about 15 to 17 minutes. Top the casserole with the straws, and serve garnished with thyme sprigs.
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By cskmartin_1212854
yuma, AZ
on November 02, 2011
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I made this the year it made its debut... I was doing low carb and my guests were not on a diet so I made this one and a traditional one. This casserole disappeared... not one bite left!
By abarie1_12305791
Baton Rouge, 57
on November 10, 2009
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double the sauce, saute the green beans instead of boiling them, and the canned french fried onions taste just as good as the homeade ones if you are trying to cut time
By coopieclan_11736421
NYC, NY
on March 15, 2009
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I have never been able to get my sons to eat Green Beans until I started to use this recipe. And every time I cook it I have to increase the amount I make because it doesn't last long. The recipe multiplies great and makes terrific leftovers.
Thie only thing I would change because I like a more creamier sauce, is mixing a 1/4 cup of Half & Half or Cream to the sour cream before adding to the veg mixture. I've tried adding more sour cream but the Half & Half or Cream give me the smoother and creamier sauce I really like. It doesn't effect the flavor as adding more sour cream does. This addition adds less than 1 carb per serving.
Also, I have used the canned French Fried Onions instead of cooking my own onions in the oven. I leave out the raw onions in the recipe. I add about 1/2 a cup to the casserole mixture before baking. Then about 5 minuted before it is done. I top the casserole with another 1/2 cup of the French Fried Onions. It tastes more like the original and stays really crunchy. The toping browns up nicely in the final 5 minutes.
Note For the Carb watchers like myself, by removing the raw onions from the recipe and adding the additional half & half or cream with the French Fried Onions, makes the change to the total carbs per serving (11 carbs for the recipe only an additional 2 - 3 carbs per serving (13 - 14 carbs. WORTH IT!
I really wish George Stella's show was still on the Food Network!!
Bring Back George Stella!!!
Read all 27 reviews