Green Bean Casserole
The recipe Green Bean Casserole can be made in about 1 hour. This side dish has 189 calories, 10g of protein, and 10g of fat per serving. This recipe serves 6 and costs $1.24 per serving. 103 people have tried and liked this recipe. It is a good option if you're following a gluten free diet. Many people really liked this American dish. Head to the store and pick up cheddar cheese, vegetable stock, vegetable oil, and a few other things to make it today. Thanksgiving will be even more special with this recipe. It is brought to you by A Family Feast . Taking all factors into account, this recipe earns a spoonacular score of 55%, which is pretty good. Similar recipes include Kale Casserole {an Update on the Classic Thanksgiving Green Bean Casserole}, Green Bean Casserole, and Green Bean Casserole.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
1 cup cheddar cheese, optional
2 cups prepared Condensed Cream of Mushroom Soup (see our homemade recipe here)
2 tablespoons corn starch
1 pound fresh green beans trimmed
½ pound sweet onion, sliced extremely thin (use mandolin if you have one)
Vegetable oil for frying
2 cups vegetable stock
Equipment:
paper towels
bowl
candy thermometer
sieve
frying pan
tongs
oven
casserole dish
Cooking instruction summary:
Prepare the Condensed Cream of Mushroom Soup recipe, set aside.Place sliced onions in cold water and let soak for ten minutes. Drain and dry completely with paper towels. Place back in dried bowl and add corn starch and toss to coat.Heat oil about halfway up the sides of a cast iron skillet to 350 degrees F using a candy thermometer.Cook onions in batches for 2-3 minutes per batch until golden, using tongs and a spider or other type of strainer to move around as they cook. Drain on paper towels and let oil recover to 350 before frying next batch. Set aside.Preheat oven to 350 degrees F.Place a low wide saut pan over high heat and add stock and beans. Try to lay beans flat in the liquid.Boil uncovered until the liquid has completely evaporated and remove from heat, about ten minutes. (Note: after baking, the beans will be soft. If you like them a little crispy, only blanch them for five minutes.)In a 1 quart casserole dish, place blanched beans, mushroom soup mix and sprinkle with optional cheddar cheese.Bake uncovered for 25 minutes. Remove from the oven and top with the crispy onions and serve.
Step by step:
1. Prepare the Condensed Cream of Mushroom Soup recipe, set aside.
2. Place sliced onions in cold water and let soak for ten minutes.
3. Drain and dry completely with paper towels.
4. Place back in dried bowl and add corn starch and toss to coat.
5. Heat oil about halfway up the sides of a cast iron skillet to 350 degrees F using a candy thermometer.Cook onions in batches for 2-3 minutes per batch until golden, using tongs and a spider or other type of strainer to move around as they cook.
6. Drain on paper towels and let oil recover to 350 before frying next batch. Set aside.Preheat oven to 350 degrees F.
7. Place a low wide saut pan over high heat and add stock and beans. Try to lay beans flat in the liquid.Boil uncovered until the liquid has completely evaporated and remove from heat, about ten minutes. (Note: after baking, the beans will be soft. If you like them a little crispy, only blanch them for five minutes.)In a 1 quart casserole dish, place blanched beans, mushroom soup mix and sprinkle with optional cheddar cheese.
8. Bake uncovered for 25 minutes.
9. Remove from the oven and top with the crispy onions and serve.
Nutrition Information:
covered percent of daily need
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