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Fresh Green Bean Casserole
- Canola spray oil
- 1/4 cup whole wheat flour
- 1/4 cup all-purpose flour
- 1/4 teaspoon garlic powder
- 1/2 teaspoon fine sea salt, divided
- 1/8 teaspoon cayenne pepper
- 2 large yellow onions, thinly sliced
- 1/2 cup buttermilk
- 1 cup whole wheat breadcrumbs
- 2 tablespoons extra-virgin olive oil
- 1 pound green beans, cut into (2-inch) pieces
- 1 (14.5-ounce) can cream of mushroom soup (not condensed)
- 1/2 teaspoon ground black pepper, divided
Preheat the oven to 425°F. Spray a large baking sheet and a 9x13-inch casserole dish with cooking spray; set both aside.
In a large bowl, combine flours, garlic powder, 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper and cayenne.
Add onions and toss to coat. Pour buttermilk over onions and toss again to coat.
In a second large bowl, combine breadcrumbs and oil then add onions and toss gently to coat.
Transfer to the prepared baking sheet and spread out in a single layer. Bake, gently tossing halfway through, until golden brown and crisp, about 30 minutes.
Reduce the oven temperature to 350°F.
Meanwhile, bring a large pot of salted water to a boil.
Add green beans and cook until just tender, 2 to 3 minutes; drain well and transfer to a large bowl.
Add soup, half of the onion rings, remaining salt and remaining pepper to the bowl with green beans and toss gently.
Transfer to the prepared baking dish, top with remaining onion rings and bake until hot and bubbly, about 30 minutes.
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- Canola spray oil
- 1/4 cup whole wheat flour
- 1/4 cup all-purpose flour
- 1/4 teaspoon garlic powder
- 1/2 teaspoon fine sea salt, divided
- 1/8 teaspoon cayenne pepper
- 2 large yellow onions, thinly sliced
- 1/2 cup buttermilk
- 1 cup whole wheat breadcrumbs
- 2 tablespoons extra-virgin olive oil
- 1 pound green beans, cut into (2-inch) pieces
- 1 (14.5-ounce) can cream of mushroom soup (not condensed)
- 1/2 teaspoon ground black pepper, divided