This recipe is safe for Coumadin (warfarin) users.
This recipe is NOT safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free fried onions or gluten-free fried potato sticks in this recipe.
"Eating something fresh out of the oven is like a hug you can taste." -Regina Brett, Author
Green bean casserole is the epitome of a great holiday meal. You can use frozen green beans and canned soup and premade breadcrumbs but you get a casserole that is vastly inferior. This recipe takes a bit more time but the fresh mushroom sauce, breadcrumbs and green beans make an amazing dish.
If you are going to make this recipe gluten free, there are some gluten free versions of fried onions, but they can be hard to find. The potato sticks can be a good substitute.
Whether you are making this gluten free or not, I prefer to use the garbanzo flour. It makes a lot better sauce, with a great nutty flavor, and it adds more healthy fiber to your dish.
Servings: 8 | Serving size: about 1 cup
Cooking time: 75 minutes
This recipe can easily be multiplied and makes great leftovers.
|4 slices||whole wheat or gluten free whole grain bread|
|2 Tbsp.||unsalted butter (softened)(divided)|
|1/2 tsp.||salt (divided)|
|1/2 tsp.||dried thyme|
|fresh ground black pepper to taste|
|1 1/2 cups||fried onions (or gluten-free fried onions or gluten-free potato sticks, chopped)|
|2 lbs.||green beans (sliced in half lengthwise)|
|2 quarts||ice water|
|1 lb.||button mushrooms|
|3 cloves||garlic (minced)|
|3 Tbsp.||all purpose or garbanzo flour|
|1 1/2 cups||no salt added vegetable stock|
|1 1/2 cups||2% milk|
Cut the bread into 1 inch squares and place in a food processor.
Pulse two or three times to coarsely chop.
Add 1 tablespoon of the butter, 1/4 teaspoon of salt, thyme, and pepper.
Pulse two or three times until the breadcrumbs are coarsely chopped (about 1/8 inch pieces).
Place in a bowl and add the onions. Fold together until blended. Set aside.
Place the water in a large stock pot over high heat.
When the water boils, add the green beans and cook for about 7 to 8 minutes. Place in the ice water for 5 minutes. Drain and set aside.
Place the remaining 1 tablespoon butter in a large skillet over medium heat. Add the mushrooms and garlic and cook for about 10 minutes or until the mushrooms are soft. Adjust the heat so the pan is hot enough to brown the mushrooms but not allow them to burn.
Add the flour and fold into the mushrooms until blended.
Slowly add the stock and stir into the mushrooms. As the sauce thickens, add the remaining 1/4 teaspoon salt and drizzle in the milk.
Add the green beans to the pan and cook for about 3 minutes.
Pour the mixture into a 9 inch Pyrex dish.
Cover with foil and bake for 20 minutes.
Remove from the oven and top with the breadcrumb mixture, then return the pan to the oven.
Bake for 10 to 15 minutes until the breadcrumbs are toasted.
Serving size: about 1 cup
|Calories 164||Calories from Fat 54|
|% Daily Value|
|Total Fat 6g|
|Saturated Fat 3g||14%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 22g||17%|
|Dietary Fiber 5g||18%|
|Vitamin A 13%||Vitamin C 23%|
|Calcium 12%||Iron 11%|
|Vitamin K 19 mcg||Potassium 531 mg|
|Magnesium 51 mg|