Green Bean Casserole
I love myself some green bean casserole. The cream of soups, the cans of green beans, and the fried onions on top taste so good, but are so bad for you. It took me a few years to get this, but after many trial and errors, I finally got a good real food green bean casserole that goes great with your thanksgiving turkey. If you really want to kick this up a notch, add some crumbled bacon.
Ingredients:
1.5 lbs. green beans, blanched or canned green beans or frozen green beans, thawed and drained (my favorite way)
2 tbsp butter
4 cloves garlic, minced
1 onion, chopped
2 large mushrooms, minced
2 tbsp flour
1 cup chicken broth
1 cup half and half
1 tsp. liquid aminos or soy sauce, optional
1/2 cup breadcrumbs
6 0z French fried onions or homemade fried onions
Directions:
Preheat oven to 375 F. Melt butter over medium heat. Add onions and garlic, cooking until onions begin to soften. Add mushrooms and salt and cook another couple minutes. Sprinkle flour and stir. Cook about 2 minutes and then add chicken broth, stirring it in. Add half and half and soy sauce and simmer until thick. Remove from heat and add green beans. Transfer mix to casserole dish. (If prepping this night before, cover with foil now and put in fridge) Top with bread crumbs and fried onions. Bake about 20 minutes or until bubbly.
Real French Fried Onions
If you choose to not use French’s fried onions and want real onions on top, here’s a recipe for you that I got from 100 Days of Real Food. However, these do take some practice so try them first on a not so high profile meal. If you are putting these on a green bean casserole, put them on after you take the casserole out of the oven.
Ingredients:
1/2 onion, sliced very thin
1/2 cup flour
4 tbsp butter
salt
Directions:
While casserole is cooking, separate the onion pieces. Dredge the onion pieces in the flour. Melt the butter over medium heat. Shake excess flour off onions and add them to the pan. (Don’t overcrowd the pan. Cook in batches if your pan isn’t big enough.) Cook onions until golden brown on bottom, about 1 1/2 minutes, and flip them to cook other side. If they start to look dry, add extra butter to the pan. Take onions out and set on a paper towel lined plate and salt them.
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