You can still make green bean casserole even if you can't find Cream of Mushroom soup or French-fried onions. There's even a dairy-free option in the variations (it's so good that I've taken it to potlucks and no one would have known if I didn't put a sign on it).
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 8
Calories 113kcal
Carbs (g): 6
Ingredients
4tablespoonsbutter (OR margarine OR canola oil OR vegetable oil)
4tablespoonsflour
1teaspoonchicken or vegetable bouillon powder (OR 1 bouillon cube OR 1 teaspoon salt)
1-1/2cupsmilk (OR evaporated milk OR cream OR soymilk OR almond milk)
1large can mushrooms (OR 2 small cans OR 1 to 2 cups fresh mushrooms)
3cans green beans (cut, whole, French-cut — can even be yellow OR 4 to 5 cups fresh green beans)
1can French-friend onions (OR 1 cup sliced and quartered onion plus 2 tablespoons butter or margarine)
1/4cupalmonds, slivered or roughly chopped and/or 1/2 cup uncooked Ramen noodles, crushed (plain — no spice packet or mix)(optional)
Instructions
Prepare the onions:
If you don’t have French-fried onions, begin by carmelizing the onions in the butter over medium heat. To carmelize, heat butter over medium heat, add the onions and let them cook until golden brown, stirring very rarely — they won’t carmelize if you stir too often. The onions can be carmelizing while you’re preparing the rest of the dish — just keep an eye on it every so often to make sure they’re not burning!
Prepare the “mushroom soup:”
Melt the butter in a small saucepan, then stir in the flour and bouillon powder. Very slowly add the milk, stirring constantly so that lumps don’t form. Bring to a boil over medium heat, continuing to stir constantly. Let boil for about 3 minutes, until very thick.
Drain the mushrooms and stir them in (if using fresh mushrooms, you may want to roughly chop them depending on how large they are). NOTE: I like to reserve the liquid for use in other cooking (ditto for the green bean liquid).
Prepare the casserole (if baking in an oven — stovetop directions below):
Preheat oven to 350.
If using fresh green beans, steam or cook in a little water so that they are about half done.
Drain green beans and place in a baking dish — a casserole or bread pan works well, but you can use almost anything. Mix in the “mushroom soup” and half the onions.
Sprinkle the remaining onions over the top, then add the almonds and/or ramen noodles if using.
Bake, uncovered, at 350 for 30 minutes.
Stovetop directions:
If using fresh green beans, steam or cook in a little water so that they are about half done.
Drain the beans and add to the saucepan with the “mushroom soup.” Add the onions and mix together. Cook over medium heat until it just gently boils. Turn heat to low and cook for a few minutes, until beans are thoroughly heated through.
If serving in a serving bowl, put beans in bowl and top with almonds and/or ramen noodles.
If serving on individual plates, top each serving with almonds and/or ramen noodles.
Notes
If you are baking something else at the same time, the casserole is okay at almost any temperature — you may just need to adjust the time a little.Dairy-Free: Use canola oil in place of butter and soy or almond milk in place of regular.Omnia Oven: Bakes well in an Omnia Stove Top Oven; this batch size is good. Bake for about 20 minutes -- keep temperature fairly high.
Nutrition Facts
Green Bean Casserole - From Scratch
Amount Per Serving
Calories 113Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g20%
Cholesterol 19mg6%
Sodium 131mg5%
Potassium 84mg2%
Carbohydrates 6g2%
Fiber 0g0%
Sugar 2g2%
Protein 2g4%
Vitamin A 265IU5%
Vitamin C 0.2mg0%
Calcium 62mg6%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.