Green Bean Casserole
This green bean casserole combines fresh green beans and mushrooms with a creamy mushroom sauce, Monterey Jack cheese and crispy fried onions.
Servings: 8
Equipment
- Pot Large
- Baking Dish 9 x 13-Inch
Ingredients
- 2 Pounds green beans fresh, trimmed and cut in half
- ½ Tablespoon olive oil
- 1 Cup buttermilk
- 1 Cup chicken broth
- 2 Cans condensed cream of mushroom soup 10½-ounce cans
- 3 Cups crispy fried onions French’s
- 1 onion medium, chopped
- 8 Ounces mushrooms fresh, chopped
- 4 Cloves garlic minced
- 1 Cup Monterey Jack cheese shredded
- nonstick cooking spray or melted butter, for greasing
Instructions
- Preheat the oven to 350°F and grease a 9 x 13-inch baking pan.
- Bring a large pot of water to a boil. Add the green beans and blanch for 2 to 3 minutes, until bright green but still crisp. Drain well in a colander.
- Add oil to the same pot and sauté the chopped onions and mushrooms for 3 to 5 minutes over a medium-high heat until the onions begin to get translucent.
- Next add the minced garlic and sauté for 1 or 2 minutes until fragrant.
- Add the cream of mushroom soup, broth and buttermilk to the pot and stir to combine.
- Cook for 5 to 8 minutes, stirring occasionally, until heated through.
- Take the pot off the heat and stir in the green beans, cheese and ¾ cup of the crispy fried onions. Stir to combine.
- Pour the mixture into the greased baking dish and bake uncovered for 30 to 35 minutes or until bubbly.
- Take the pan out of the oven and sprinkle the remaining 2¼ cups of crispy fried onions on top.
- Return to the oven and bake for another 10 minutes, or until the crispy onion topping is golden.
- Serve immediately, garnished with fresh chopped parsley if liked.
Keep the blanching time short. The beans will continue cooking in the oven, and a quick blanch helps them retain some texture.
Notes
Don't overcook the beans: I only blanch them for 2 or 3 minutes because I like the green beans to keep some bite. Remember that they'll continue cooking for another 40 minutes or so in the oven.
Shred the cheese yourself: Freshly shredded Monterey Jack melts smoothly into the mushroom sauce and doesn't contain the anti-caking ingredients commonly used on pre-shredded cheese.
Drain the beans well: Extra water on the beans can thin the mushroom sauce, so give them a good shake in the colander after blanching.
Save most of the onions for the top: I mix a smaller amount into the casserole for flavor and add the rest toward the end. That way you still get plenty of crispy onions instead of having them all soften in the sauce.
Shred the cheese yourself: Freshly shredded Monterey Jack melts smoothly into the mushroom sauce and doesn't contain the anti-caking ingredients commonly used on pre-shredded cheese.
Drain the beans well: Extra water on the beans can thin the mushroom sauce, so give them a good shake in the colander after blanching.
Save most of the onions for the top: I mix a smaller amount into the casserole for flavor and add the rest toward the end. That way you still get plenty of crispy onions instead of having them all soften in the sauce.
Nutrition
Calories: 182kcal | Carbohydrates: 17g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 782mg | Potassium: 509mg | Fiber: 4g | Sugar: 7g | Vitamin A: 942IU | Vitamin C: 16mg | Calcium: 193mg | Iron: 2mg
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