Green bean casserole is a standard dish on Thanksgiving tables around the country. Most people use the tried-and-true recipe printed on the back of a French fried onion can, and rightfully so because it’s delicious. However, just one serving of this one casserole can be pretty high in sodium and fat. By making your own sauce, you are able to control the ingredients which in turn lowers the sodium & fat in the casserole.
Instead of using French fried onions for topping, caramelized onions mixed with crunchy bread crumbs and bacon add the onion flavor with the crunchy texture but have a lot less fat and calories. If you really need them, you can use the French fried onions; just try to only top the edges of the casserole instead of the entire casserole.
Green Bean Casserole
- ½ TBSP butter
- 2 tsp oil
- 10 ounces mushrooms (about 10 whole mushrooms), finely chopped
- 1 clove garlic, minced
- 1 medium onion, diced
- 3 tablespoons flour
- ½ cup chicken stock
- ½ cup fat-free half & half
- 1 cup fat free milk
- 1 bay leaf
- ¾ tsp salt
- freshly ground pepper to taste
- 1 ½ pounds fresh or frozen green beans, trimmed
- ½ recipe caramelized onions
- ½ cup bread crumbs (~1 slice bread)
- 3 slices un-cured, center-cut bacon, cooked & crumbled
Melt butter and oil in a medium saucepan over medium heat. Add mushrooms and onion; cook, stirring frequently, for 10 minutes. Stir in garlic and flour; cook while stirring for 5 minutes. Slowly whisk in stock and half & half; bring mixture to a boil. Reduce heat, add bay leaf, and simmer for 10 minutes. Stir occasionally. Whisk in milk and season with salt and pepper; simmer on low for 5 minutes. Stir occasionally. Remove from heat, and set aside.
Preheat oven to 350*F. Cook beans in boiling water for 5 minutes. Drain well then add to mushroom sauce; toss to coat with mixture.
Transfer to an 11- X 7-inch baking dish*. Stir together all topping ingredients until well blended and sprinkle around the edge of the beans. Bake for 20 minutes or until golden brown on top. Enjoy!
*Make-ahead: Pour mixture into baking dish, cover, and refrigerate. Prepare dish up to 2 days before, but do not add topping until right before baking. Make sure to allow the casserole to sit out of the refrigerator for at least 30 minutes before baking.
(sorry about the not so great pictures; I cant find my camera, so I’m using my phone)