Image by by lotherington via flickr
Green bean casserole is surprisingly easy to make from scratch. There are no creamed soups necessary. This version is topped with a crispy bread and onion mixture in lieu of the traditional fried onions.
- 4 cups fresh green beans that have been snapped and broken into 1.5″ pieces. (four cups after preparation)
- 1 cup dried cranberries (optional, but amazing. My cousin got me hooked)
- 1 small onion, chopped
- 2 cloves garlic, pressed
- 6 T oil/fat (butter, lard, reserved bacon fat, tallow, avocado oil)
- 1/2 cup flour, sorghum or wheat
- 3 1/4 c milk or almond milk
- 1/4 t ground mustard
- several grinds fresh pepper
- 1/4 t chili pepper
- 2 teaspoons salt
- 1 1/2 cups fresh bread crumbs
- 1/4 cup onion powder
- 3 tablespoons extra virgin olive oil or 1/4 cup melted butter
- A heavy pinch of salt
Steam the green beans until crisp tender. Put the green beans and cranberries in a 9*13 pan.
In a sauce pan cook the onion and garlic in the oil or butter for 3-4 minutes until it is starting to be translucent. Add the flour and cook until thick. Add the milk, stir occasionally, cooking over medium heat until thick. Add the seasonings. Pour white sauce over the green beans.
Cook at 350 for 20 minutes.
Meanwhile mix the onion powder, bread crumbs, and melted oil or butter. Top the casserole with the bread crumbs.
Let cook another 20 minutes.