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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 290.8
  • Total Fat: 17.6 g
  • Cholesterol: 35.1 mg
  • Sodium: 564.2 mg
  • Total Carbs: 11.1 g
  • Dietary Fiber: 6.2 g
  • Protein: 7.0 g

View full nutritional breakdown of Homemade Green Bean Casserole calories by ingredient
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Homemade Green Bean Casserole

Submitted by: CATCHERSEI

Introduction

I'm kind of on a budget so I had to use canned green beans, and you could definitely taste it in the end result. Use fresh or frozen if you can. 2 12-oz. bags or maybe a little more should do you. I'm kind of on a budget so I had to use canned green beans, and you could definitely taste it in the end result. Use fresh or frozen if you can. 2 12-oz. bags or maybe a little more should do you.
Number of Servings: 6

Ingredients

    24 oz. Cut Green Beans (not French cut)
    8 oz. sliced crimini mushrooms
    1 small white onion, chopped
    3 tbsp. Purity Farms Organic Ghee (or normal butter)
    2 tbsp. Organic King Arthur All Purpose White Flour
    1 tsp. lemon zest
    1/2 tsp. salt
    1 pinch ground black pepper
    1/2 cup milk
    1 cup sour cream

    For the fried onions:
    2-4 med. fresh white onions, sliced into 1/4-in. rings
    3 tbsp. Purity Farms Organic Ghee (or normal butter)
    1/4 tsp. salt
    1/4 tsp. ground black pepper

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Directions

To fry the onions:
1. Melt the butter in a very large fry pan over medium high heat. Be careful not to burn the butter! If it starts to smoke, turn down the heat!

2. Add the onions.

3. Quickly cook the onions, moving them around the pan with a wooden spoon or spatula. It should take no more than 10 minutes at the most for the onions to get nicely browned.

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Place green beans into a saucepan and fill with about 1/2 inch of water. Bring to a boil and steam until beans are tender but still bright green, about 5 minutes. Drain and toss with the mushrooms. Set aside.

3. Melt the butter in a large skillet over medium heat. Add the onion and parsley; cook and stir until onion is tender. Whisk in flour until blended, then mix in the lemon zest, salt, and pepper. Gradually whisk in milk, stirring constantly, so that no lumps form and then stir in sour cream. Warm over medium heat until the sauce begins to bubble. Dump in the green beans and mushrooms, stirring to coat.

4. Remove from the heat and toss briefly with some of the and sauteed onions, saving some of each to sprinkle over the top. Spoon into a 9 x 13-in. pan and top with the reserved onions.

5. Bake in the preheated oven for about 15 minutes, then switch the oven to broiler for five minutes to make sure all the onions on top are slightly crispy.


Number of Servings: 6

Recipe submitted by SparkPeople user CATCHERSEI.






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