This is it. The green bean casserole that replaces the icky one made with canned soup. It’s easy. It works for those family gatherings. It goes with *everything*, and it can be made and prepped ahead of time, so all that you need to do is pop it in the oven. We have been making this for the last couple of years, and it is always a hit. Enjoy!
Basic Green Bean Casserole
Adapted from Southern Living, Nov 2008
2 lbs fresh green beans, washed and trimmed (I use haricots verts)
2 Tbsp unsalted butter
1/4 cup Bob’s Red Mill Ivory Wheat Organic Flour
1 1/2 cups skim milk
1/2 cup lowfat buttermilk
1 Tbsp ranch dressing mix (store-bought or use this recipe and use 1 Tbsp)
1/4 tsp salt
1/4 tsp pepper
1/2 cup French fried onions
1/2 cup panko breadcrumbs
1. Cook fresh green beans in boiling, salted water to cover for 4 minutes, drain. Plunge into ice water to stop the cooking process. Drain and pat dry. Use immediately or store in a zip-top plastic bag in the refrigerator for up to 2 days.
2. Make the bechamel sauce. Melt butter in a medium-size heavy saucepan over medium heat. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk. Cook over medium heat, whisking constantly, 3-4 minutes or until mixture is thickened and bubbly. Remove from heat, and whisk in buttermilk, ranch mix, and salt & pepper. Sauce can be used immediately or can be covered and refrigerated for up to 2 days.
3. Preheat oven to 350. Stir together bechamel and green beans. Place mixture into a lightly greased 13×9 or 3 quart baking dish.
4. Combine French fried onions and panko. Sprinkle over green bean mixture.
5. Bake at 350 for 25-30 minutes, or until golden brown and bubbly.
**Note** The entire casserole (minus the onion/panko topping) can be assembled up to 1 day ahead and refrigerated. Just add topping before baking.
Total Fat: 4.1 g
Saturated Fat: 2.1 g
Polyunsaturated Fat: 0.1 g
Monounsaturated Fat: 0.7 g
Cholesterol: 7.5 mg
Sodium: 264.2 mg
Potassium: 266.8 mg
Total Carbohydrate: 15.8 g
Dietary Fiber: 4.1 g
Sugars: 2.7 g
Protein: 4.0 g