Green Bean Casserole with Caramelized Onions

2 Reviews
From: EatingWell Magazine Holiday Issue 1995

This is not the no-mess, super-easy recipe of yore, but it is low in fat and high in flavor. To go one step further, substitute 1/2 pound fresh green beans for frozen. Simply trim and cut into 1-inch lengths. Then blanch the beans for 1 to 2 minutes in boiling water, refresh under cold water and spread in the baking dish.

Ingredients 6 servings

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  • 1/2 teaspoon canola oil
  • 1 large onion, thinly sliced
  • 1/2 cup fresh breadcrumbs
  • 2 cups skim milk
  • 6 black peppercorns
  • 1 bay leaf
  • Pinch grated nutmeg
  • 1/2 teaspoon canola oil
  • 1 small onion, finely chopped
  • 1/2 pound mushrooms, trimmed and sliced (3 cups)
  • 1 clove garlic, finely chopped
  • 1/4 cup all-purpose flour
  • 1/4 cup reduced-fat sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 9-ounce package frozen green beans, (2 cups)

Preparation

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  • Ready In

  1. To make onion topping: Heat oil in a large nonstick skillet over low heat. Add sliced onion and cook, stirring occasionally, until very tender and golden, about 30 minutes. Set aside.
  2. Meanwhile, preheat oven to 350 °F. Spread breadcrumbs on a baking sheet and toast, stirring once, until lightly browned, 5 to 10 minutes. Set aside.
  3. To make sauce: Combine milk, peppercorns, bay leaf and nutmeg in a medium saucepan and heat over low until steaming. Remove from heat, let stand for 5 minutes and strain into a measuring cup. (Discard peppercorns and bay leaf.)
  4. Meanwhile, heat oil in a large saucepan over medium heat. Add chopped onion and cook, stirring often, until golden, 3 to 4 minutes. Add mushrooms and garlic and cook, stirring, until tender, 3 to 4 minutes. Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Slowly pour in the milk, whisking constantly. Bring to a boil, stirring. Reduce heat to low and cook, stirring, until thickened, about 1 minute. Remove from heat. Whisk in sour cream, salt and pepper.
  5. To assemble and bake casserole: Preheat oven to 425 °F. Spread green beans evenly over the bottom of a shallow 2-quart baking dish and pour the sauce over the top. Toss together the reserved onions and breadcrumbs in a small bowl and spread over the beans. Bake until bubbling, 15 to 25 minutes.
  • Make Ahead Tip: The onion topping, toasted breadcrumbs and sauce can be prepared ahead and stored in separate containers, covered, in the refrigerator for up to 2 days.

Nutrition information

  • Per serving: 126 calories; 3 g fat(1 g sat); 3 g fiber; 21 g carbohydrates; 7 g protein; 44 mcg folate; 6 mg cholesterol; 7 g sugars; g added sugars; 442 IU vitamin A; 6 mg vitamin C; 140 mg calcium; 1 mg iron; 442 mg sodium; 391 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch, 1 1/2 vegetable, 1/2 fat

Reviews 2

July 31, 2012
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By: EatingWell User
Comfort Food Definitely worth making and qualifies as comfort food. I used 1% milk instead of skim. Doubled the recipe and it came out great. Thought I had nutmeg on hand, but didn't and it was still delicious. Pros: delicious
November 25, 2009
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By: theminxmeow
I used Greek Yogurt (Fay jeh) instead of sour cream reducing the calories and fat even more!! Fantastic recipe-it's amazing how much fresh ingredients jazz up a recipe!