Quick Creamy Green Bean Casserole without Mushroom Soup (Best Version Ever)
This Quick Creamy Green Bean Casserole without Mushroom Soup is simple to make, all made in one pan, and super delicious.
Servings: 4 people
Calories: 540kcal
Ingredients
- 600 g green beans
- 1 white onion finely diced
- 3 garlic cloves minced
- 1 tablespoon all purpose flour
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- 400 ml cream light or single cream
- 200 ml chicken stock
- 1 tablespoon grated parmesan
- 100 g crispy onions
Instructions
- Place an oven-proof pan on medium heat and add in 1 tablespoon vegetable oil. Once hot add in the green beans, finely chopped onions, and minced garlic.
- Once the onion is soft (after around 10 minutes), add in the all purpose flour, paprika, oregano, salt, and pepper, and give the beans a mix. Next up, add in the cream, the chicken stock, and parmesan. Give everything a good mix and simmer for 5 minutes. Preheat the oven to 190C /375 F.
- Taste the green bean casserole sauce and season accordingly. Top with crispy onions and place in the oven for 20 minutes.
- Once the crispy onions are golden and the casserole is bubbling hot, remove from the oven and enjoy!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Storage: once cooled, place in airtight containers and into the fridge for up to 3 days.
Freezing: once cooled, place in airtight containers (don't forget to label with contents and date) and into the freezer for up to 3 months. Leave to thaw/defrost overnight in the fridge before reheating.
Reheating: leave lid ajar and place in microwave for a few minutes or until piping hot.
Nutrition
Calories: 540kcal | Carbohydrates: 30g | Protein: 7g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 115mg | Sodium: 347mg | Potassium: 521mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2199IU | Vitamin C: 21mg | Calcium: 149mg | Iron: 2mg