This dish consists of ground beef, onions, tater tots, creamy mushroom soup, and shredded Cheddar cheese. Even fussy eaters enjoy it!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
- ½ cup unsalted butter, divided
- 2 medium onions, diced
- 1 (16 ounce) package sliced fresh mushrooms
- 2 cloves garlic, minced
- ⅓ cup all-purpose flour
- sea salt and ground black pepper to taste
- 3 cups milk
- 1 (6 ounce) can crispy fried onions (such as Durkee®)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Fill a large bowl with ice and cold water.
- Bring a large pot of lightly salted water to a boil. Add green beans and cook, uncovered, until crisp-tender, about 6 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer to a large bowl
- Heat 3 tablespoons butter in a large skillet over medium-high heat. Saute onion in the hot butter until translucent, about 5 minutes. Add mushrooms and garlic; saute until mushrooms are just cooked through, about 5 minutes. Stir into green beans.
- Place remaining 5 tablespoons butter in a 2-quart, microwave-safe bowl. Microwave on high power in 30 second intervals, until melted.
- Add flour to melted butter and whisk until smooth. Add sea salt and pepper, then add 1 cup of milk; whisk until mixed together. Microwave for 2 minutes. Add the next cup of milk, whisking until smooth; microwave for 2 minutes. The roux mixture should thicken between additions, less so as each cup is added. Add remaining cup of milk; microwave for 2 minutes more, and then whisk.
- Pour the green bean mixture into a 9×13-inch baking pan. Add the thickened roux and combine. Add salt and pepper if desired.
- Bake in the preheated oven until warm and bubbly, about 30 minutes. Top with crispy fried onions and return to the oven for 5 minutes.
Nutrition Facts
| Calories | 289 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 9 g |
| Sodium | 184 mg |
| Sugars | 6 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Great and easy recipe no chicken stock. I did the following and it was delicious: *Used 2 medium shallots finely chopped, instead of onions (for milder onion flavor); *I purposely left out the mushrooms; *Added 1-2 tablespoons of fresh rosemary and 1 tablespoon of fresh thyme to the sauted shallots/garlic mixture (dried versions of rosemary and thyme would be acceptable but in smaller amounts). Added salt/pepper at this stage; *I did not use microwave. Instead, I cooked the butter/flour/milk mixture separately, then added 3/4-1 cup shredded Parmesan cheese, and finally added the sauteed shallots/garlic mixture back into the milk sauce; *Toss green beans (last step) with this completed sauce, add to casserole dish, and top with fried onions. It was delicious and I will make this again with these modifications!
I adapted this recipe to be gluten free. I air-fried onions to be the crispy top, and although they were fabulous, they do not add the same crunch as the store bought ones. To make the white sauce, I poured all 3 cups of milk into a pan and thickened it with 2T tapioca starch. I also added nutmeg, Worcestershire sauce, cayenne, seasoned salt and onion power to flavor the sauce. In hindsight, I would have added a bit more salt, and reduced the onion flavor in the sauce. To add some crunch to the onions on top, some crushed corn flakes may have been good.
Love this so much better than using the canned soup! Did not use the microwave just added the butter and flour to the mushroom onion mix. Subbed a little heavy cream for the milk for more richness and added a little worcestershire sauce (for tradition), nutmeg, (because it’s a white sauce), and a dash of cayenne (for a kick). Will make this again!
Made as written and this turned out pretty good. There are quite a few steps so I recommend reading the recipe over several times before you begin. I really liked that this used fresh green beans and no cream of soup. On that note, I did feel it lacked some flavor that you would typically get out of the cream of soup. I questioned the microwave steps in this recipe but it worked perfectly. Overall good recipe and one I would make again with a couple small tweaks.