Ingredients and Weight:
- Fresh green beans: 1 pound, trimmed
- Onion: 1 medium, diced
- Celery: 1 medium, diced
- Mushroom: 8 ounces, sliced
- Cream of mushroom soup: 10.75 ounces (1 can)
- Milk: 1 cup
- Butter: 1/4 cup, unsalted
- All-purpose flour: 1/4 cup
- Salt and black pepper: To taste
- Fried onions: 1 cup, for topping
Preparation Time:
15 minutes
Cooking Time:
40 minutes
Difficulty Level:
2 (Easy-Medium)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a large saucepan, blanch the green beans in boiling water for 3-4 minutes, or until tender-crisp. Drain and set aside.
- In a large skillet over medium heat, melt the butter and sauté the onion, celery, and mushrooms until softened.
- In a separate bowl, whisk together the cream of mushroom soup, milk, salt, and pepper.
- Add the soup mixture to the skillet with the vegetables and bring to a simmer.
- In a small bowl, whisk together the flour and 1/4 cup of the soup mixture. This will form a roux.
- Gradually whisk the roux into the soup mixture and cook until thickened.
- Add the green beans to the soup mixture and stir to combine.
- Pour the casserole into a 9x13-inch baking dish.
- Top with the fried onions and bake for 20-25 minutes, or until bubbly and heated through.
Nutritional Information:
Serving size: 1 cup
Calories: 230
Fat: 10g (Saturated: 5g)
Carbohydrates: 25g
Protein: 7g
Dish Characteristics:
- Creamy and comforting
- Packed with vegetables
- Topped with crispy fried onions
- Perfect for a side dish or main course
User Comments:
- "This was the best green bean casserole I've ever had. It was creamy, cheesy, and had just the right amount of crunch from the fried onions."
- "I love that this recipe is from scratch. It's so much better than the canned stuff."
- "This is a great way to use up leftover green beans. It's also a very affordable dish to make."
Special Precautions and Tips:
- If you don't have fried onions, you can use regular chopped onions instead.
- To make the casserole ahead of time, prepare it all the way up to baking. Then, cover and refrigerate for up to 2 days. When ready to serve, bring to room temperature and bake as directed.
