How To Make Green Bean Casserole #MrMakeItHappen #HolidayRecipes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

Melt 2 tablespoons of Kerrygold butter in a pan.

Add 2 stalks of diced celery and 1/2 diced white onion to the melted butter and sauté until translucent and tender.

Stir in 1 tablespoon of mushroom base and mix well on medium heat.

Add a pinch of cayenne pepper, a pinch of nutmeg, and a pinch of ground thyme to the mixture.

Incorporate 1 tablespoon of garlic paste into the mixture.

Add 2 tablespoons of all-purpose flour to create a roux and cook for about 2 minutes.

Slowly pour in 1.5 cups of chicken stock while stirring to dissolve the flour, then bring to a simmer for 3-5 minutes until smooth.

Add 2 cups of whole milk, bring to a boil, then reduce to a simmer to create cream of celery soup.

Turn off the heat and mix in gruyere cheese until melted and smooth.

Preheat the oven to 350°F (175°C).

Spread a thin layer of the cream of celery soup in an 8 by 10 casserole dish.

Add 2 pounds of drained and rinsed canned green beans evenly on top of the sauce.

Layer fried onions over the green beans.

Pour the remaining cream of celery soup over the green beans and fried onions, smoothing it out.

Top with a layer of shredded parmesan cheese and then another layer of fried onions.

Bake in the preheated oven for about 30 minutes or until the top is browned and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens