Green Bean Casserole-The Real Deal!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 pound green beans (28 ounces, or 3 1/2 to 4 cups)*ONION RINGS TOPPING1 medium onion, sliced into rings1/4 cup flour1 egg4 tablespoons water1/2 cup bread crumbsCREAMY MUSHROOM SOUP2 tablespoons butter1/2 pound fresh mushrooms, chopped (about 5 medium)1 teaspoon garlic powder, or 2 whole cloves, minced1/2 teaspoon salt1/8 teaspoon pepper (1/8 to 1/4)2 tablespoons all-purpose flour1/2 cup chicken broth1 can evaporated milk (Recipe calls for 1 cup half & half, I switched it to evaporated milk, to keep the carb count low)*you will discard about half of the flour and bread crumbs used in making the onion rings (as well as most of the egg wash), but it was still calculated in the nutritional value.
Preheat oven to 475
*Bring a pot of water to boil and rinse the green beans. Set aside until the water comes to a boil.
Line two baking sheets with parchment paper, or spray with nonstick cooking spray. Slice one medium onion into rings. Toss a few of the rings in 2 tablespoons flour, dip them in the egg and water wash, and then toss in another bowl that has the bread crumbs. Place them onto a lined baking sheet and repeat until all of the onions are coated. Bake in the oven for 20 minutes. DO NOT turn them over. When these onion rings are done, just set them aside for now.
*The water should be boiling. Add the green beans and boil for 5-10 minutes, just to scald them.
While you wait for the green beans and onion rings, you can start the Cream of Mushroom Soup: Melt butter in skillet. Add
mushrooms and cook on medium until the butter is incorporated into the mushrooms. Add the garlic, salt and pepper.
*Check your green beans, they should be ready...drain them and set them in a bowl of ice water for now. Your Onion rings are probably done as well.
Back to the Cream of Mushroom Soup: Sprinkle 2 tbsp flour over the mushroom mixture and stir well. Cook on med-high for
about 5 minutes, to "cook out" the flour taste. Add the chicken broth and stir well. Cook until this becomes a "paste" or "gravy".
Add 1/2 can evaporated milk and stir unitil well blended. Add the other 1/2 can evaporated milk and stir until well blended. Cook this on medium heat, stirring often, until thickened, or about 20 minutes.
Stir the green beans into the cream of mushroom soup. Top with the onion rings (arrange them upside down, so that the other side of the onion rings can crisp. Also you will want to pat them down into the casserole a bit). Bake at 475 for about 15 minutes.
Let stand for 10 minutes before serving. Yield: 12 servings.
If you prefer a crumbly topping over onion rings: I
n a small nonstick skillet, cook the onion in 2 tbsp butter over medium-low heat until golden brown. Add the bread crumbs and cook until dry and golden brown. Once the casserole has baked for 10 minutes, sprinkle the topping on top of the casserole and bake 7-10 minutes longer or until topping is browned.
**alternatively you can have both...make onion rings from half of the onion, and the crumbly topping from the other half. Dont
forget to half the butter and bread crumbs as well.
Serving Size: 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user DARETBU.
*Bring a pot of water to boil and rinse the green beans. Set aside until the water comes to a boil.
Line two baking sheets with parchment paper, or spray with nonstick cooking spray. Slice one medium onion into rings. Toss a few of the rings in 2 tablespoons flour, dip them in the egg and water wash, and then toss in another bowl that has the bread crumbs. Place them onto a lined baking sheet and repeat until all of the onions are coated. Bake in the oven for 20 minutes. DO NOT turn them over. When these onion rings are done, just set them aside for now.
*The water should be boiling. Add the green beans and boil for 5-10 minutes, just to scald them.
While you wait for the green beans and onion rings, you can start the Cream of Mushroom Soup: Melt butter in skillet. Add
mushrooms and cook on medium until the butter is incorporated into the mushrooms. Add the garlic, salt and pepper.
*Check your green beans, they should be ready...drain them and set them in a bowl of ice water for now. Your Onion rings are probably done as well.
Back to the Cream of Mushroom Soup: Sprinkle 2 tbsp flour over the mushroom mixture and stir well. Cook on med-high for
about 5 minutes, to "cook out" the flour taste. Add the chicken broth and stir well. Cook until this becomes a "paste" or "gravy".
Add 1/2 can evaporated milk and stir unitil well blended. Add the other 1/2 can evaporated milk and stir until well blended. Cook this on medium heat, stirring often, until thickened, or about 20 minutes.
Stir the green beans into the cream of mushroom soup. Top with the onion rings (arrange them upside down, so that the other side of the onion rings can crisp. Also you will want to pat them down into the casserole a bit). Bake at 475 for about 15 minutes.
Let stand for 10 minutes before serving. Yield: 12 servings.
If you prefer a crumbly topping over onion rings: I
n a small nonstick skillet, cook the onion in 2 tbsp butter over medium-low heat until golden brown. Add the bread crumbs and cook until dry and golden brown. Once the casserole has baked for 10 minutes, sprinkle the topping on top of the casserole and bake 7-10 minutes longer or until topping is browned.
**alternatively you can have both...make onion rings from half of the onion, and the crumbly topping from the other half. Dont
forget to half the butter and bread crumbs as well.
Serving Size: 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user DARETBU.
Nutritional Info Amount Per Serving
- Calories: 134.0
- Total Fat: 6.0 g
- Cholesterol: 33.5 mg
- Sodium: 253.1 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 2.0 g
- Protein: 5.4 g
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