Description
A small-batch green bean casserole designed for two people, featuring a homemade roux-based sauce and crispy fried onions, ensuring zero waste and fresh flavors.
Ingredients
Scale
- 14.5 oz can cut green beans (rinsed and drained)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1/4 cup heavy cream
- 1 packet (1 oz) dry onion soup mix
- 3/4 cup French’s fried onions (divided)
Instructions
- Preheat oven to 375°F (190°C).
- Drain canned green beans in a colander and rinse thoroughly under cold water to remove metallic taste; shake off excess water.
- In a small saucepan over medium heat, melt the butter. Add flour and whisk constantly for 1-2 minutes until the mixture is light blonde and nutty.
- Slowly pour in chicken broth while whisking constantly to prevent lumps. Whisk in heavy cream and dry onion soup mix.
- Simmer the sauce gently for 2-3 minutes until it thickens enough to coat the back of a spoon.
- Add the rinsed green beans to the sauce and stir to coat evenly.
- Pour the mixture into a personal casserole dish or large ramekin (1.5-2 quarts).
- Sprinkle half of the fried onions over the top.
- Bake for 15 minutes.
- Remove from oven, sprinkle remaining fried onions on top, and return to oven for 5-10 minutes until onions are golden brown and sauce is bubbling.
- Serve immediately while hot.
Notes
Rinsing the canned beans is essential to remove the metallic canning taste. The sauce should coat the back of a spoon before adding beans. If the sauce is too thin, simmer longer or add a cornstarch slurry. For extra flavor, add grated Parmesan cheese to the sauce. This dish is best eaten fresh; freezing is not recommended as the sauce separates and beans become mushy.
- Prep Time: 5 minutes
- Cook Time: 25-30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4
- Sodium: 650
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 5
- Protein: 6
Keywords: green bean casserole, recipe for two, small batch dinner, no leftovers, easy side dish, comfort food, weeknight dinner