Sarah’s Green Bean Casserole

45 min · Serves 8

From USDA MyPlate Kitchen. USDA Center for Nutrition Policy and Promotion Recipe submitted by Sarah, MyPlate Nutritionist

What goes in

• 4 cupsfresh green beans, trimmed
• 1 cuponion, diced
• 2 cupsmushrooms, diced
• 14.8 mlbutter
• 29.6 mlflour
• 1 cupskim milk
• 14.8 mlWorcestershire sauce
• 0.6 mlblack pepper
• 0.6 mlgarlic powder
• 3.7 mlsalt
• 16low sodium whole wheat crackers
• 4.9 mlolive oil
• 2½ mlonion powder

How to cook it

1. Preheat the oven to 350 °F.
2. Blanch the green beans in boiling water for about 4 minutes for crisper beans or longer for a softer texture. Then plunge in ice water. Drain and set aside.
3. Place diced onions and mushrooms in a microwaveable bowl and microwave for about 2 1/2 minutes on high to soften. Set aside.
4. Melt the butter over medium heat. Once melted, stir in flour with a whisk and cook for about 1 minute (continuously whisking).
5. Whisk in the milk and cook over low heat until you have a thick white sauce.
6. Stir in Worcestershire sauce, garlic powder, black pepper, and salt.
7. Stir the drained green beans, onions, and mushrooms into the white sauce (including any liquid with the onions and mushrooms).
8. Pour into a casserole dish sprayed with nonstick spray. Crush the crackers and toss cracker crumbs with olive oil and onion powder. Sprinkle over the top of the casserole.
9. Bake at 350 °F for about 30 minutes or until crackers are golden brown.

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