Fresh Green Bean Casserole

Recipe courtesy Bobby Deen
Show: Not My Mama's Meals Episode: Southern to the Core
TOTAL TIME: 1 hr
Prep: 20 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 1 1/2 cups diced onions
  • 2 cups sliced baby bella mushrooms
  • 2 tablespoons cornstarch
  • 1/2 cup reduced-fat sour cream
  • 1/2 teaspoon House Seasoning, recipe follows
  • 1/2 teaspoon salt
HOUSE SEASONING:
  • 1 cup kosher salt
  • 1/4 cup garlic powder
  • 1/4 cup black pepper
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Directions

Preheat the oven to 350 degrees F. Spray a 1 1/2-quart baking dish with nonstick spray.

Boil the green beans in the chicken broth for about 20 minutes, and then drain, reserving 1 1/2 cups of the chicken broth.

Meanwhile, mix together the breadcrumbs, Parmesan and 2 teaspoons of the oil in a small bowl. Set aside.

Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Saute the onions until translucent, 2 to 3 minutes, and then add the mushrooms and continue to cook for 3 to 4 minutes longer. Remove from the heat.

Pour the reserved 1 1/2 cups chicken broth back into the pot the green beans boiled in and bring to a boil. Add the green beans to the skillet with the mushrooms and onions.

While that is coming to a boil, combine the cornstarch and 1/4 cup water in a small bowl to make a slurry. Slowly pour the slurry into the boiling broth, whisking constantly as it thickens, about 2 minutes. Pour the thickened mixture over the green beans and add the sour cream, House Seasoning and salt. Stir well.

Pour into the baking dish and sprinkle with the panko and cheese mixture. Bake until the casserole is hot, about 10 minutes, and then broil until the breadcrumb topping is slightly browned, 1 to 2 minutes.

Mix together the salt, garlic powder and pepper.

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5

Newest Ratings and Reviews

Read all 16 reviews

  • on February 08, 2014

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    So they LEFT OUT AN INGREDIENT - I saw this segment on air and you can also replay the video for this receipe.

    The topping includes 1 cup freeze dried onion flakes. (A 1:1:1 ratio with panko crumbs, parmesan cheese, and the onion flakes.)

    Frankly you could do fine with 1/2 cup of each, as others have stated.

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  • on December 06, 2013

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    This recipe was a huge hit at our home for Thanksgiving but we will definitely make it year 'round and will NEVER make it from a can again!

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  • on December 04, 2013

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    Great remake of a classic. I will make this again. Great with the chicken fried chicken. I only put half of the topping on, to save calories and it seemed like too much to me.

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