Green Bean Casserole

Recipe courtesy George Stella

Show: Low Carb and Lovin' ItEpisode: Trimming the Bird

Picture of Green Bean Casserole Recipe Photo: Green Bean Casserole Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 27 Reviews
Total Time:
37 min
Prep
15 min
Cook
22 min
Yield:
6 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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.

Print Recipe

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

Newest Ratings and Reviews

Read all 27 reviews

  • on November 02, 2011

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 10, 2009

    Flag

    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

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 15, 2009

    Flag

    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!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Green Bean Casserole

Green Bean Casserole

By: Robert Irvine
Rated 5 stars out of 5
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Nutrition Facts

Nutritional Analysis
per serving
 
Calories
120
 
Fat
7
 
Saturated Fat
3
 
Carbohydrates
11
 
Fiber
4
 

Ads by Google