The Best Green Bean Casserole
This clean-eating green bean casserole is bursting with flavor from the heavenly charred and blistered green beans to the rich and hearty mushroom sauce the beans are coated in. Topped with my crispy fried onions, this side dish is indulgent and one you have to try.
Servings: 8
Calories: 154kcal
Ingredients
For the Green Beans:
- 1 lb green beans
- 2 tbsp salted butter
- 1/4 tsp Himalayan salt
- 1/4 tsp ground black pepper
For the Mushrooms:
- 1 small onion sliced
- 8 oz mushrooms sliced
- 1 tbsp extra light olive oil
- pinch salt and pepper (to taste)
For the Sauce:
- 3 tbsp salted butter
- 1/4 cup stone ground whole wheat pastry flour
- 1 1/2 cup Whole Milk
- 1 1/2 cup chicken bone broth or vegetable
- 1/2 tsp Himalayan salt to taste
- 1/2 tsp ground black pepper to taste
To top: Crispy Fried Onions or breadcrumbs or shredded cheese
Instructions
Prep your Green Beans:
- Wash and snip off the ends of all your green beans and add them to a pot of boiling water and allow them to boil for 2-3 minutes.
- Once done, remove and dunk your beans into an ice bath to stop them from cooking .Remove and strain your beans from the ice water and place them onto a clean kitchen towel to dry them off. You want to blot off as much water as possible.
- Once dried, heat your skillet until hot and smoking and add 2 tbsp of melted butter to it and immediately add in your dried boiled and blanched beans. Let your beans blister for 20-30 seconds before turning them.
- Once blistered, season your beans with a sprinkle of salt and pepper remove your beans and set them into a casserole dish.
Cook your Mushrooms:
- Add the oil to the same skillet you just cooked your green beans in. Add in your mushrooms and onions and let them cook, undisturbed for 3-4 minutes. Turn them, season with salt and pepper and continue to cook undisturbed for a few more minutes until your mushrooms are golden brown and caramelized.
- Once done, remove them from the skillet and set them aside.
Make your Sauce:
- Place the same skillet you cooked your mushrooms in on a low heat and add in the 3 tbsp of butter.
- Once the butter has melted, add your whole wheat pastry flour. Mix your flour into the butter until a paste is formed and allow it to cook for a 2-3 minutes, stirring to ensure that it's not burning or browning too much.
- Add your milk and broth to the flour and butter mixture and begin to whisk it immediately to ensure that no lumps form. As the mixture heats up it will begin to thicken, continue stirring, allowing it to simmer gently.
- Add your mushrooms back in and mix it into the sauce. Turn off the heat and allow it to simmer for a couple minutes.
Make your casserole:
- Pour your mushroom sauce over your blistered green beans that are in the casserole dish.
- Gently turn your beans to evenly coat them in the sauce.
- Top your casserole with your Crispy Fried Onions.
Enjoy and store any leftovers:
- Store any leftovers in an airtight container or cover your casserole dish with plastic wrap and store in the fridge for up to a week.
Notes
- Since all elements are precooked there's no need to bake your casserole though you can if you'd like.
- To make the crispy fried onions, slice a whole onion into thin strips and toss it in whole wheat pastry flour, salt and potato starch. Shallow fry your onions in a pan (no need to worry about overcrowding) until golden brown and crunchy. Full recipe can be found HERE.
- Instead of using crispy fried onions, you can also top your casserole with breadcrumbs or shredded cheese (bake at 350F for 10-15 minutes until browned or melted).
Nutrition
Calories: 154kcal | Carbohydrates: 11g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 323mg | Potassium: 297mg | Fiber: 2g | Sugar: 5g | Vitamin A: 687IU | Vitamin C: 8mg | Calcium: 77mg | Iron: 1mg