Homemade Green Bean Casserole

green bean casserole

A couple of weeks ago, I got a hankering for green bean casserole. Wanting to try something a little different from the usual canned version, I decided to try making it from scratch. Don’t get me wrong, I’m not knocking the canned version, I was really just wanting a fresher, more homemade taste.

green bean casserole

Deciding to go all out and even making the onion frizzle topping. In the future, I may revert back to the store bought onion frizzles because let’s face it, life is crazy busy and we just don’t have time for all that. However, the homemade baked “fried” onions taste so good!

green bean casserole

The part I will never revert back to store bought is the mushroom soup/sauce! Never being a fan of canned cream of mushroom soup, I was excited that this scratch-made version tastes so much better. So much so, I plan on using it in all recipes that call for cream of mushroom soup. 

Homemade Green Bean Casserole
Serves 6
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270 calories
33 g
61 g
12 g
9 g
7 g
265 g
1948 g
4 g
0 g
4 g
Nutrition Facts
Serving Size
265g
Servings
6
Amount Per Serving
Calories 270
Calories from Fat 106
% Daily Value *
Total Fat 12g
18%
Saturated Fat 7g
33%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 61mg
20%
Sodium 1948mg
81%
Total Carbohydrates 33g
11%
Dietary Fiber 4g
17%
Sugars 4g
Protein 9g
Vitamin A
17%
Vitamin C
18%
Calcium
13%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Onion Frizzles
  1. 1 large onion
  2. 1/2 cup all-purpose flour
  3. 3/4 cup Panko
  4. 1/2 teaspoon salt
  5. 1 large egg
  6. 1 teaspoon milk
For the Casserole
  1. 1 tablespoon and 1 teaspoon salt, divided
  2. 1 pound fresh green beans, rinsed, trimmed and cut
  3. 2 tablespoons unsalted butter
  4. 8 ounces baby bella mushrooms, washed and diced
  5. 2 garlic cloves, minced
  6. 2 tablespoons all-purpose flour
  7. 3/4 cup low sodium chicken stock
  8. 1 1/4 cups fat free half-and-half
For the Onion Frizzles
  1. Preheat the oven to 475°F.
  2. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
  3. Slice the onion into thin rings.
  4. In a small bowl, place the flour, in a medium bowl combine the Panko and salt and in another small bowl, whisk the egg and milk together.
  5. Working with a few slices at a time, dip the onion slices into the flour, then into the egg mixture and lastly, coat them with the Panko.
  6. Place coated onion slices on the prepared baking sheet. Repeat until the remaining onion slices are coated.
  7. Place baking sheet with coated onions into the oven and bake onions for about 25 minutes. Make sure to flip onions about half way through baking to ensure they are evenly browned on both sides.
  8. Once golden brown, set them aside and reduce oven to 400°F.
For the Casserole
  1. Bring a large pot of water with 1 tablespoon of salt to a boil. While waiting on the water to boil, fix a large bowl with ice and cold water.
  2. Add the green beans to the boiling water and blanch for 5 minutes.
  3. Drain and immediately place green beans in the bowl of ice water to stop them from cooking further. Drain and set aside.
  4. Over medium-high heat, in a large pot (I used the same pot that I blanched the green beans in) melt the butter. Add the mushrooms and 1 teaspoon salt. Cook for about 5 minutes, the mushrooms should be a tad darker but not browned.
  5. Add the garlic, stir, and cook for 2 minutes. Add the flour and stir until combined. Add the chicken broth and simmer for 4 minutes.
  6. Decrease the heat to medium-low and add the half-and-half. Cook for about 10 minutes until sauce thickens, stirring occasionally to ensure the mixture does not burn or start to get lumpy.
  7. Remove from the heat and add all of the green beans and a handful of the onion frizzles.
  8. Stir until the sauce coats the green beans. Pour into casserole dish.
  9. Crumble and sprinkle the remaining onion frizzles to the top of the casserole mixture.
  10. Bake for 12-15 minutes or until the mushroom sauce begins to bubble.
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calories
270
fat
12g
protein
9g
carbs
33g
more
Diary of a Southern Mrs. http://www.diaryofasouthernmrs.com/
green bean casserole

Have you made a homemade version of a normally not-so-homemade dish? If so, what did you make and which version do you think is better?

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