Green Bean Casserole

November 13, 2014 (Last Updated: April 12, 2021)

Do you love Green Bean Casserole but hate the thought of using frozen or canned green beans, canned Cream of Mushroom Soup that’s high in salt, or those over-processed canned French Fried Onions? I have the perfect cure for you.

My delicious recipe for Homemade Green Bean Casserole has absolutely none of those items listed above. It’s completely from scratch from the freshly steamed organic green beans, Homemade Cream of Mushroom Sauce, and those tasty Homemade French Fried Onions, all baked to perfection.

 

Green Bean CasseroleGreen Bean Casserole has been served on our family’s Thanksgiving and Christmas Holiday dinner table since I can remember.  I have always liked it. However, as I have gotten older and learned a bit more about the foods I placed in my body–I almost stopped thinking about eating them due to all the unhealthy ingredients high in salt and over-processed with horrible chemicals.

One day I decided to sit down, take a close look at what I could change, and believe I got right to work removing all the unwanted, unhealthy ingredients from my favorite Holiday Casserole. I am so thrilled I did because honestly, it’s absolute to die for and so much more healthy! This is one Green Bean Casserole you won’t feel guilty for serving this Holiday Season.

 

 

 

Green Bean Casserole Ingredients 

  • 2 pounds organic fresh green beans, cleaned
  • ice water
  • kosher salt, to taste
  • 1 cup of sliced baby Portobello mushrooms

 

 

Directions for steaming green beans

  1.  Add water to fill line a large steamer. Steam fresh green beans in a steamer for about 5-6 minutes.
  2. Season steamed green beans with kosher salt to taste. Remove the steamed green beans and place them in a large container of iced water to stop the cooking process for about 5 minutes.
  3. Drain green beans in a colander. In the same container used for ice water, combine steamed green beans and sliced baby Portobello mushrooms gently and reserve.

 

 

Homemade Cream of Mushroom Sauce for Green Bean Casserole

  • 2 tablespoons unsalted butter
  • 1 small onion, minced
  • 1 garlic clove, minced
  • 1/2 cup diced Portobello mushroom
  • 2-1/2 tablespoons all-purpose flour
  • 1/2 cup low sodium vegetable broth
  • 1/2 cup half and half
  • dash of Worcestershire sauce
  • 1/8 teaspoon Kosher Salt
  • freshly ground pepper to taste

 

 

Directions 

  1. In a deep metal large skillet, melt the 2 tablespoons of unsalted butter over medium heat. Once the unsalted butter has melted, add in the minced onion, stir to coat in the butter and sauté for about 2 minutes, then add minced garlic and sauté 1-2 minutes longer.
  2. Add the diced Portobello mushrooms, stir and cook for an additional 3-4 minutes.
  3. Add the all-purpose flour slowly by sprinkling the 2-1/2 tablespoons flour. Be sure to let the flour cook for 3 to 4 minutes to lightly brown and create and roux. Whisk in the vegetable broth and half and half cream until smooth and creamy.
  4. Add a dash of Worcestershire sauce, kosher salt, and ground pepper at this time.
  5. Bring to a simmer and cook until it has thickened, approximately 6 minutes, stirring occasionally. Divide into 2 portions—Reserve sauce for later use.

 

 

Homemade French Fried Onions for Green Bean Casserole

  • 2 large onions, halved and thinly sliced
  • 1/4 cups half and half
  • 1 cup all-purpose flour
  • kosher salt, to taste
  • ground black pepper
  • oil for frying

 

 

 

Method for Green Bean Casserole

  1. Peel and halve onions, slice thinly
  2. Place sliced onions and the half and half cream in a plastic container with a tight-fitting lid to soak for a few moments.
  3. Heat the oil in a large metal nonstick skillet over medium-high heat.
  4. After onions have soaked for about 4-5 minutes, drain excess half and half, add flour, kosher salt, and ground pepper.
  5. Tightly place the lid on the plastic container and shake vigorously until all onions are evenly coated.
  6. Place the coated onions in the hot oil. Flip and stir the onions occasionally or as needed to ensure they brown evenly.
  7. Place on paper towels to soak up the excess oil for about 5 minutes.
  8. Preheat oven to 350 degrees
  9. Add 1/2 of Homemade Cream of Mushroom Sauce to bowl that contains reserved green beans and baby Portobello mushrooms, gently combine. Add additional salt and pepper if desired.
  10. Place green bean mixture in a large oven-safe casserole dish (sprayed with cooking spray). Arrange evenly in the baking dish and top with the remaining 1/2 of Cream of Mushroom Sauce.
  11. Cover casserole with foil and place in the oven for approximately 20-25  minutes.
  12. Remove from oven and top with homemade French Fried Onions and place back in the 350-degree oven for about 5 minutes.
  13. Serve immediately.

 

 

Green Bean Casserole

Green Bean Casserole

hmccallum
Green Bean Casserole made without using frozen or canned green beans, canned Cream of Mushroom Soup, or over-processed canned French Fried Onions.
4.86 from 21 votes
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Course Side Dish
Cuisine American
Servings 10 servings
Calories 243 kcal

Ingredients
  

  • 2 pounds Green Beans fresh and organic
  • ice water
  • Kosher salt to taste
  • 1 cup Portobello mushrooms sliced

Homemade Cream of Mushroom Sauce

  • 2 tablespoons unsalted butter
  • 1 small onion minced
  • 1-3 cloves garlic minced
  • ½ cup Portobello mushrooms minced
  • tablespoons all-purpose flour
  • ½ cup low sodium broth chicken or vegetable
  • ½ cup half and half cream
  • 1 dash Worcestershire sauce or to taste
  • teaspoon Kosher salt or to taste
  • teaspoon Black pepper or to taste

Homemade French Fried Onions

  • 2 large yellow onions thinly sliced and halved
  • ¼ cup half and half creamer
  • 1 cup all-purpose flour
  • Kosher salt to taste
  • black pepper to taste
  • ½ cup oil to fry

Instructions
 

Directions for steaming green beans

  • Add water to fill line a large steamer. Steam fresh green beans in a steamer for about 5-6 minutes. Season steamed green beans with kosher salt, to taste. Remove the steamed green beans and place them in a large container of iced water to stop the cooking process for about 5 minutes. Drain green beans in a colander. In the same container used for ice water, combine steamed green beans and sliced baby Portobello mushrooms gently and reserve.

Directions for Homemade Cream of Mushroom Sauce

  • In a deep metal large skillet, melt the 2 tablespoons of unsalted butter over medium heat. Once the unsalted butter has melted, add in the minced onion, stir to coat in the butter and sauté for about 2 minutes, then add minced garlic and sauté 1-2 minutes longer
  • Add the diced Portobello mushrooms, stir and cook for an additional 3-4 minutes.
  • Add the all-purpose flour slowly by sprinkling the 2-1/2 tablespoons flour. Be sure to let the flour cook for 3 to 4 minutes to lightly brown and create and roux. Whisk in the vegetable broth and half and half cream until smooth and creamy.
  • Add a dash of Worcestershire sauce, kosher salt, and ground pepper at this time.
  • Bring to a simmer and cook until it has thickened, approximately 6 minutes, stirring occasionally. Divide into 2 portions—Reserve sauce for later use.

Directions for Homemade French Fried Onions

  • Peel and halve onions, slice thinly. Place sliced onions and the half and half cream in a plastic container with a tight-fitting lid to soak for a few moments. After onions have soaked for about 4-5 minutes, drain excess half and half, add flour, kosher salt, and ground pepper.Tightly place the lid on the plastic container and shake vigorously until all onions are evenly coated.
  • Heat the oil in a large metal nonstick skillet over medium-high heat.
  • Tightly place the lid on the plastic container and shake vigorously until all onions are evenly coated.
  • Place the coated onions in the hot oil. Flip and stir the onions occasionally or as needed to ensure they brown evenly. Place on paper towels to soak up the excess oil for about 5 minutes.

To finish the casserole

  • Preheat oven to 350 degrees
  • Add ½ of Homemade Cream of Mushroom Sauce to bowl that contains reserved green beans and baby Portobello mushrooms, gently combine. Add additional salt and pepper if desired.
  • Place green bean mixture in a large oven-safe casserole dish (sprayed with cooking spray). Arrange evenly in the baking dish and top with the remaining ½of Cream of Mushroom Sauce.
  • Cover casserole with foil and place in the oven for approximately 20 minutes.
  • Remove from oven and top with homemade French Fried Onions and place back in the 350-degree oven for about 5 minutes.

Notes

 
Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.
 
 

Nutrition

Calories: 243kcalCarbohydrates: 22gProtein: 5gFat: 16gSaturated Fat: 4gCholesterol: 13mgSodium: 50mgPotassium: 345mgFiber: 4gSugar: 5gVitamin A: 761IUVitamin C: 14mgCalcium: 66mgIron: 2mg
Keyword Casserole, Green Beans
Tried this recipe?Let us know how it was!

 

 

 

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2021-2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

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23 Comments

  • Reply
    Winnie
    November 22, 2014 at 5:19 pm

    This is a delicious dish, and I’d loooooooooove to try it :”
    Pinning

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