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I'm not sure why I was surprised when I read that this casserole was actually created by Campbell's in 1955. They researched what cans were most likely to be in a household pantry - the answer was green beans and cream of mushroom soup. Add some of their 'fried onions' and poof - casserole. I redid the dish completely from scratch with real food, including doing the mushrooms stroganoff-style with sour cream, thyme, parsley and nutmeg.
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The easiest way to trim green beans is to line up a group and trim one side, then turn around the trim the other...repeat, repeat, repeat.
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The ice bath will keep your beans crispy and bright - not like the soggy, fuggly ones you get in a can.
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Stroganoff-style mushrooms meet crispy, bright green beans
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Tossing the onions in some flour will make them extra crispy

Green Bean Casserole

December 22, 2013

fall, side, spring, summer, winter

I'm not sure why I was surprised when I read that this casserole was actually created by Campbell's in 1955. They researched what cans were most likely to be in a household pantry - the answer was green beans and cream of mushroom soup. Add some of their 'fried onions' and poof - casserole. I redid the dish completely from scratch with real food, including doing the mushrooms stroganoff-style with sour cream, thyme, parsley and nutmeg.

Information

Servings: 6
Time: About 35 minutes active; Just over an hour total
Price: About $9.50 total; $1.60 per serving
Nutrition (per serving):
Calories: 194.3
Protein: 5.8g
Fat: 11.5g
Saturated fat: 3.7g
Carbohydrates: 21g
Fiber: 6.9g
Sodium: 252.2mg
Cholesterol: 7mg
High In:
Good Source:
Low In:

Ingredients

  • 1 large onion, sliced thinly
  • 2 Tbsp flour
  • 2 Tbsp EVOO
  • 1 Tbsp plus 1/2 tsp salt, divided
  • 2 lbs green beans, ends trimmed and halved
  • 2 Tbsp butter, preferably plant-based
  • 1 lb mushrooms, sliced
  • 6 garlic cloves, minced
  • 1 tsp black pepper and dried thyme, each
  • 1/2 cup sour cream
  • 1/2 cup fresh parsley, chopped

Preparation

  1. Preheat oven to 400 degrees.
  2. Toss onion slices with flour in a small bowl. In a medium skillet, heat 1 Tbsp EVOO over medium heat. Fry half the onions until lightly browned and remove to a plate lined with a paper towel. Repeat with remaining onions. When finished, set aside.
  3. Fill a large pot with water and 1 Tbsp salt. Heat over medium-high heat until boiling and add green beans. Cook 3 minutes, drain and plunge into an ice bath to halt the cooking. Drain, rinse with cold water and set aside.
  4. In a large skillet, heat butter over medium heat. Add mushrooms and cook 5 minutes, until most of the liquid has evaporated. Add garlic, black pepper, thyme and remaining 1/2 tsp salt. Cook 3 minutes more and remove from heat. Stir in sour cream, parsley and green beans until combined.
  5. Spoon mushroom-green bean mixture into a 2-Qt casserole dish. Top with fried onions and bake 15 minutes until heated thoroughly. Serve hot.

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