Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Streusel Topped Sweet Potatoes
© Lillys-Table.com Photo of Homemade Green Bean Casserole
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Homemade Green Bean Casserole

from Green Bean Casserole, Streusel Topped Sweet Potatoes, and Mustard Cream Brussels Sprouts, the Week of November 16, 2014.
View the previous recipe for this meal.

This is my version of the classic out of a can Green Bean Casserole. Making the mushroom sauce and crispy onions is easier then it seems and by far tastier with less sodium and additives. Green beans are not necessarily in season in the fall, but frozen green beans work well if you are unable to find ones gorgeous and fresh for this Thanksgiving essential.

Ingredients

  • 1 onion, sliced thin
  • ¾ cup flour, sweet rice is ideal or all-purpose flour
  • 1 teaspoon sea salt
  • 2 tablespoons oil, safflower or nut work well
  • 2 tablespoons butter, unsalted
  • 8 ounces mushroom, sliced
  • 2 cloves garlic, crushed or finely minced
  • 2 cups milk, warm in a saucepan or microwave
  • 1 lb green beans, trimmed, fresh or frozen

Serving Size: 4 People

Share

 

Preparation Instructions

Preheat the oven to 375. Toss the onions in the flour and half of the salt in a large mixing bowl until evenly coated. After tossing, reserve 2 tablespoons of the flour for the sauce. Rub the vegetable oil thinly on a baking sheet and toss the onions on top. Bake for about 25-35 minutes until the onions are toasty and crisp. Toss several times throughout baking to ensure even heating.

Meanwhile, in a saucepan over medium-high heat, melt the 2 tablespoons of butter and saute the mushrooms until they are softened slightly about 4-6 minutes. Add in the garlic, season with salt and pepper and then sprinkle in the flour. Cook for at least 1-2 minutes, stirring continuously to cook the flour and take away its grainy flavor.

Reduce the heat to medium and stir in the milk slowly until incorporated. Stir occasionally until it is thickened about 5-8 minutes.

Once thick, add in the green beans*, coat thoroughly. You can prepare the dish up to this point and finish cooking just before eating.

Transfer to a casserole dish and bake for 15 minutes until hot & slightly bubbling. Sprinkle the onions on top and bake
for 10-15 more minutes and serve.

*The green beans will be a bit firmer then the classic canned version. If you prefer softer green beans, blanch them for 2-3 minutes in boiling water until they are bright green before adding to the sauce in the casserole. Alternatively, use frozen green beans which are already blanched.