Fresh Green Bean Casserole
Servings 4 servings
Calories 175kcal
Equipment
Ingredients
- ¼ ounce dried porcini mushrooms
- 2 Tablespoons butter divided
- 1 Tablespoon olive oil
- 1 pint sliced crimini mushrooms
- 2 garlic cloves minced
- ¼ cup flour or coconut flour, for low carb/gluten-free
- 1 cup vegetable broth
- ¼ cup heavy cream
- 1 yellow onion sliced
- 1 pound fresh green beans trimmed
- ¼ cup panko bread crumbs or pork panko, for low carb/gluten-free
Instructions
- Heat your oven to 400F.
- Bring 1/2 cup of water to a boil. Add the porcini mushrooms and let sit for 20 minutes, until plump. Remove the mushrooms and finely chop them.
- Melt 1 Tablespoon of butter and oil in a saucepan over medium heat. Add the porcini and cremini mushrooms and the garlic. Cook for 6-8 minutes, until softened.
- Sprinkle the flour over the mushrooms, stirring to coat them.
- Slowly whisk in the broth and heavy cream. Simmer for 10 minutes, until thick enough to coat the back of a spoon.
- Add the green beans and simmer 4-5 minutes more.
- Meanwhile, heat the remaining tablespoon of butter in a skillet over medium-high heat. Add the onion. Cover and cook 3-4 minutes, until the onion begins to soften. Remove the cover and continue to cook, stirring frequently, for 5-6 minutes or until a rich golden brown. If the onions start to stick to the pan, stir in a tablespoon or two of water.
- Stir half of the onions into the green beans mixture, then transfer to a medium (roughly 8x6) baking dish. Scatter the remaining onions over the top, then cover with an even layer of panko.
- Bake for 15-20 minutes, or until golden brown and bubbling.
- Let stand 10 minutes before serving.
Notes
I bake this casserole at 400 because that’s the same temperature I roast chicken at and I usually make them together. If you’re making something that bakes at a lower temperature, that’s ok -- just leave the casserole in for an extra 5-10 minutes until the top is golden. If you’re not using the oven for anything, you can also broil the casserole for 3-5 minutes to toast the top.
To make vegetarian: Use traditional panko breadcrumbs
To make keto/gluten free: Use pork panko and coconut flour. 8 net carbs.
Nutrition
Serving: 1/6 recipe | Calories: 175kcal | Carbohydrates: 18g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 226mg | Fiber: 3g | Sugar: 6g