Green Bean Casserole – The Real Deal

To be fair, I’ve never actually had the green bean casserole with the condensed soup and fried onion rings. Maybe its so good that it’s not worth changing? Change is a good thing, because canned green beans are GROSS.

This recipe is for Charlene, who specifically requested it. Though I haven’t tried the original, I did have some picky taste-testers give this new recipe two big thumbs up.

Why change things from the old ways? For one thing, you can pronounce every ingredient you’re using (whereas those canned onions are just weird!). You are cutting calories galore, and the flavor is more dynamic and authentic. I made a whole 9×12 so I could post this as a Thanksgiving recipe, and I have been eating my way through the leftovers. I eat it cold. If I am eating cold green beans, you can take it as a sign that this is pretty tasty.

Green Bean Casserole – The Real Deal

Serves 12

Topping

2 large onions, thinly sliced

 1 1/2 tbsp. butter

1 tsp. salt

1/2 tsp. pepper

1 c. panko breadcrumbs

3 tbsp. olive oil

Filling

4 tbsp. butter

 10 oz. button mushrooms, thinly sliced

1 1/2 tsp. salt

1/2 tsp. pepper

6 garlic cloves, minced

1/2 tsp. thyme

1/3 c. flour

1/2 c. dry white wine

3 c. milk *

1/4 c. lowfat sourcream

2 lb. fresh, trimmed green beans

*If I don’t specify the fat content of milk, I mean that you could use skim and it would still work, though using a higher fat content would yield a creamier result.

1. In a large skillet over medium high heat, melt butter and toss onions, salt and pepper in butter till coated. Cook for about five minutes or until starting to soften, and then reduce heat to low and cook for 30 minutes, stirring occasionally, until golden brown. Preheat oven to 375 degrees.

2. Meanwhile, melt butter for filling in a large pot or dutch oven over medium-high heat. Add mushrooms, salt and pepper.

3. Saute until mushrooms release liquid, and then continue to cook, stirring occasionally, until most of the liquid has evaporated.

4. Add garlic and thyme and saute until fragrant, about thirty seconds.

5. Add flour and stir constantly for about 1-2 minutes. Don’t skip this step; by cooking the flour you are accentuating the flavor as well as cooking out any grittiness.

6. Mix wine and milk in a large liquid measuring cup. Add wine/milk mixture to pot and stir vigorously until creamy and thick.

7. Add liquid in 1/2 c. measurements, stirring constantly and only adding more when the mixture becomes thick and creamy.

8. When all the liquid has been added, stir occasionally and let simmer until thick (about 5-10 minutes).

9. Turn off heat and stir in sour cream.

10. Layer beans in a 9 x 12 casserole dish. Pour mixture over beans and stir slightly, if necessary, to make sure beans are uniformly covered.

Sold in a 2 lb. bag! How easy is that?

11. Add panko and olive oil to onions in pan and stir. Spoon topping over top of beans in the dish.

12. Cover dish with foil and bake for 25 minutes. Remove foil and cook for about another 20 minutes, or until bubbling and golden brown. Let sit about fifteen minutes before serving.

*You could prep this the day before serving. Keep topping and filling separate, and just top before cooking.

Green Bean Casserole – The Real Deal

Serves 12

Topping

2 large onions, thinly sliced

 1 1/2 tbsp. butter

1 tsp. salt

1/2 tsp. pepper

1 c. panko breadcrumbs

3 tbsp. olive oil

Filling

4 tbsp. butter

 10 oz. button mushrooms, thinly sliced

1 1/2 tsp. salt

1/2 tsp. pepper

6 garlic cloves, minced

1/2 tsp. thyme

1/3 c. flour

1/2 c. dry white wine

3 c. milk *

1/4 c. low fat sour cream

*If I don’t specify the fat content of milk, I mean that you could use skim and it would still work, though using a higher fat content would yield a creamier result.

1. In a large skillet over medium high heat, melt butter and toss onions, salt and pepper in butter till coated. Cook for about five minutes or until starting to soften, and then reduce heat to low and cook for 30 minutes, stirring occasionally, until golden brown.

2. Meanwhile, melt butter for filling in a large pot or dutch oven over medium-high heat. Add mushrooms, salt and pepper.

3. Saute until mushrooms release liquid, and then continue to cook, stirring occasionally, until most of the liquid has evaporated.

4. Add garlic and thyme and saute until fragrant, about thirty seconds.

5. Add flour and stir constantly for about 1-2 minutes. Don’t skip this step; by cooking the flour you are accentuating the flavor as well as cooking out any grittiness.

6. Mix wine and milk in a large liquid measuring cup. Add wine/milk mixture to pot and stir vigorously until creamy and thick.

7. Add liquid in 1/2 c. measurements, stirring constantly and only adding more when the mixture becomes thick and creamy.

8. When all the liquid has been added, stir occasionally and let simmer until thick (about 5-10 minutes).

9. Turn off heat and stir in sour cream.

10. Layer beans in a 9 x 12 casserole dish. Pour mixture over beans and stir slightly, if necessary, to make sure beans are uniformly covered.

11. Add panko and olive oil to onions in pan and stir. Spoon topping over top of beans in the dish.

12. Cover dish with foil and bake for 25 minutes. Remove foil and cook for about another 20 minutes, or until bubbling and golden brown. Let sit about fifteen minutes before serving.

*You could prep this the day before serving. Keep topping and filling separate, and just top before cooking.