The canned soup and bean variety of Green Bean Casserole, thankfully, never graced my family’s Holiday table. I was an adult before I’d even heard about such a concoction and it was my friend and her Dad who, not so lovingly, referred to it as “Grey Bean Casserole.” When I asked why they called it that, they said it was because that’s the color it turns after it’s baked. I have to say, that their description did not leave a good mental image in my mind’s eye.I went home that Holiday to visit my family and decided to try this casserole but vowed I would not turn out any “Grey Bean Casserole” to my family. I went in search of a way to make this dish a standout. After we were done re-vamping this classic, my family was instantly in love.
I used a combination of red and Vidalia onions for my topping which I quickly pan-fried on the stove top. The quick Bechamel Sauce, also known as Milk gravy, is so delicious and really compliments the green beans but it’s the freshly fried onions that really makes this dish a winner for me.
Green Bean Casserole
Yield 8 servings
Green Bean Casserole with all natural, fresh ingredients. No canned soups, sauces, No MSG or other fillers.
- For the topping
- 1 large sweet onions, thinly sliced
- 1 medium red onion, thinly sliced
- 2 tbsps all-purpose flour
- 1 tsp Kosher salt
- 3 Tbsp canola oil, for pan frying
- For beans:
- 1 pound fresh green beans, rinsed and trimmed
- 2 tablespoons kosher salt
- 2 qts water, for blanching
- For sauce:
- 2 tablespoons butter, unsalted
- 1 teaspoon salt, to taste
- 1/2 teaspoon ground black pepper, to taste
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup half-and-half or milk
- Combine the onions, flour, and salt in a large mixing bowl and toss to combine. Coat a large skillet with olive oil and fry the onions until they are golden brown, tossing every few minutes. Once done, remove from the skillet and drain on a paper towel until ready to use.
- Turn the oven down to 400 degrees F.
- While the onions are cooking, start to prepare the beans. Bring the water and 2 tablespoons of salt to a boil in a large saucepan. Blanch for about 5 minutes or until just tender. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking process and keep the bright green color of the beans. Drain and set aside.
- Meanwhile, while the beans are blanching, melt the butter in a 12-inch cast iron skillet set over medium-high heat. Sprinkle the flour over the butter and stir to form a roux. Cook for 1 minute until light brown. This step cooks the flour removing any raw flour taste. Add the milk and simmer for 1 minute and cook until the mixture thickens, approximately 6 to 8 minutes. Add the salt, pepper and nutmeg (optional) and stir well to combine.
- Remove from the heat and stir in the blanched green beans. Top with the pan fried onions. Place into the oven and bake until heated through and bubbly, approximately 15 minutes. Remove and serve immediately. Enjoy!
Serving Size 2 oz
Amount Per Serving
% Daily Value
Total Fat 11 g
Saturated Fat 4.4 g
Cholesterol 19 mg
Sodium 910 mg
Total Carbohydrates 11.5 g
Dietary Fiber 2.8 g
Sugars 2.3 g
Protein 2.7 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.