Green Bean Casserole Without Mushroom Soup
Fresh green beans in a homemade butter, broth and cream sauce, baked with French fried onions and no mushrooms or condensed soup.
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Ingredients
- 36 ounces green beans fresh
- 3 tablespoons butter unsalted
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 3/4 cup broth chicken or vegetable
- 3/4 cup heavy cream
- 1 teaspoon salt for the sauce; the blanching water also uses about 1 1/2 tablespoons
- 1/2 teaspoon black pepper
- 6 ounces French fried onions
Instructions
- Preheat the oven to 400°F. Set out a 9-by-13-inch baking dish.
- Bring about 1 gallon of water and about 1 1/2 tablespoons of salt to a boil in a large pot. Add the green beans and boil for 5 minutes. Drain, immediately submerge in a bowl of ice water for a few minutes, then drain again.
- Melt the butter in a large skillet over medium to medium-high heat. Add the minced garlic and cook until softened, about 3 minutes, lowering the heat if it browns too quickly. Add the 1 teaspoon salt and the pepper; cook for 1 minute.
- Stir in the flour and cook for 2 minutes. Slowly whisk in the broth until smooth, then slowly whisk in the heavy cream. Bring to a simmer and stir frequently until thickened, about 5 minutes.
- Stir the sauce into the drained green beans until coated. Transfer to a 9-by-13-inch baking dish and top with the French fried onions.
- Bake for 23 to 25 minutes, until hot and bubbly and the center reaches 165°F on a food thermometer. Check the onions around 15 minutes; cover the dish with foil if they brown too quickly. Serve immediately.
Notes
The butter, flour, broth and heavy cream replace condensed mushroom soup; this casserole contains no mushrooms. Refrigerate leftovers within 2 hours in shallow, covered containers and use within 3 to 4 days. Reheat to 165°F. Cream sauces may not freeze well.
Nutrition
Serving: 1servingCalories: 237kcalCarbohydrates: 16.9gProtein: 3.7gFat: 18gSodium: 405mgFiber: 3.3gSugar: 4.9g