Homemade Green Bean Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
24 oz. Cut Green Beans (not French cut)8 oz. sliced crimini mushrooms1 small white onion, chopped3 tbsp. Purity Farms Organic Ghee (or normal butter)2 tbsp. Organic King Arthur All Purpose White Flour1 tsp. lemon zest1/2 tsp. salt1 pinch ground black pepper1/2 cup milk1 cup sour creamFor the fried onions:2-4 med. fresh white onions, sliced into 1/4-in. rings3 tbsp. Purity Farms Organic Ghee (or normal butter)1/4 tsp. salt1/4 tsp. ground black pepper
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.
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.
Nutritional Info 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
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