A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Green Bean Casserole With Homemade French Fried Onions
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An updated version of the famous green bean casserole that swaps out the cream soup and canned green beans for fresh ingredients, including a homemade crispy fried onion topping.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
1 comment
ingredients
Topping
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
non-stick cooking spray
Beans and Sauce
1 gallon water
2 tablespoons kosher salt, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half and half
directions
Preheat the oven to 475 degrees F.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan.
Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use.
Turn the oven down to 400 degrees F.
While the onions are cooking, prepare the beans. Bring the water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes.
Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute.
Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
Recipe Source: Alton Brown
added by
rseidner
nutrition data
132 calories, 7 grams fat, 15 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
Under doctor's orders I'm limited to 1500 mgs of sodium per day. Can this recipe be made without all of that salt? It sounds good except for that.
As I'm sure you're well aware, you'll have to make a lot of substitutions to get the sodium level down. Give it a try and let us know how it works out.
November 29, 2015
I love that this is completely from scratch yet I got to have my favorite thanksgiving comfort food dish. There wasn't any left so next year I'm doubling the recipe so maybe I'll have some leftovers!
October 3, 2013
This is my "go to" recipe for Thanksgiving and Christmas every year since I first tried it. It's your classic green bean casserole, with out the overly processed ingredients. Yes, it's more work than opening a can of soup and dumping some fried onions on top but it is worth it and everyone who eats it loves it. I've handed out the recipe so many times. I bring this our holiday office party too.