House Works: Homemade Green Bean Casserole

It's got to be one of those favorite holiday dishes...green bean casserole with those crispy French fried onions on top.

But how do you make it? Do you use cut green beans or get fancy with the French style? And then there's the choice of canned or frozen beans.

In this House Works, Chef Judy makes the recipe from scratch, and you can taste the difference.

Green Bean Casserole
Servings: 8
6 ounces french-fried onions
16 ounces frozen green beans, thawed
16 ounces mushroom, sliced
2 tablespoons unsalted butter
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup low sodium chicken broth
1 cup milk

Preheat the oven to 400 degrees F.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic powder and nutmeg and continue to cook for another 1 to 2 minutes.

Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the milk. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Per Serving (excluding unknown items): 337 Calories; 16g Fat (39.3% calories from fat); 9g Protein; 47g Carbohydrate; 14g Dietary Fiber; 12mg Cholesterol; 285mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.



About the Author...
Taryn Vanderford
Taryn Vanderford co-anchors “First at Four” Monday through Friday with her husband, Jon Vanderford.
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