Serves 8
109 cal · 60 min
Sarah's Green Bean Casserole
Recipe GLPR5e230a88d2320e
A wholesome green bean casserole featuring fresh green beans in a creamy mushroom and onion sauce, topped with a savory whole wheat cracker crust. This comforting dish balances fresh vegetables with a rich white sauce and bakes until golden and bubbling.
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Ingredients
4 cups fresh green beans, trimmed
1 cup onion, diced
2 cups mushrooms, diced
1 tablespoon butter
2 tablespoons all-purpose flour
1 cup skim milk
1 tablespoon Worcestershire sauce
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
3/4 teaspoon salt
16 low sodium whole wheat crackers
1 teaspoon olive oil
1/2 teaspoon onion powder
Directions
Preheat your oven to 350°F. Bring a large pot of salted water to a boil and add the trimmed green beans. Blanch for 4 minutes if you prefer a crisp texture, or up to 6 minutes for softer beans.
Using a slotted spoon, transfer the blanched green beans immediately to a bowl filled with ice water to stop the cooking process. Allow them to cool for about 1 minute.
Drain the cooled green beans thoroughly and set aside.
Place the diced onion and mushrooms in a microwave-safe bowl. Microwave on high for 2 to 2½ minutes, stirring halfway through, until the vegetables soften and release their liquid.
Set the softened onion and mushroom mixture aside, keeping any liquid that accumulated in the bowl.
In a medium saucepan, melt the butter over medium heat.
Add the flour and whisk continuously for about 1 minute to create a smooth paste, cooking out the raw flour taste.
Gradually whisk in the skim milk, stirring constantly to prevent lumps. Reduce the heat to low and continue cooking, stirring occasionally, until the sauce thickens and coats the back of a spoon.
Remove from heat and stir in the Worcestershire sauce, garlic powder, black pepper, and salt until well combined.
Fold the drained green beans, cooked onion and mushroom mixture, and any accumulated liquid into the white sauce until everything is evenly coated.
Transfer the casserole mixture to a 9×13-inch baking dish that has been lightly sprayed with nonstick cooking spray.
Break the whole wheat crackers into small crumbs. Toss the cracker crumbs with the olive oil and onion powder until evenly coated.
Spread the seasoned cracker crumbs evenly over the top of the casserole.
Bake in the preheated 350°F oven for 30 to 35 minutes, until the cracker topping is golden brown and the casserole is heated through.
