Green Bean Casserole made with Sourdough Starter
An easy green bean casserole made from scratch with frozen green beans and sourdough starter discard.
Ingredients
- 24 oz. frozen green beans thawed
- 2 ½ cups fried onions divided
For the mushroom sauce (homemade condensed cream of mushroom soup)
- ¼ cup sourdough starter discard If using active sourdough starter, stir it down before measuring.
- 8 oz. mushrooms finely diced
- 2 tablespoons butter
- ½ cup chicken broth
- 1 ⅓ cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon celery seeds
- ½ cup grated parmesan cheese
Instructions
- Preheat oven to 375°F (190°C) and move the rack one space above the middle. Lightly grease a 9" x 13" casserole dish with butter or cooking spray and set aside.
- Place the thawed green beans in a large microwave-safe bowl, I use an 8 cup Pyrex batter bowl, and cook for 3 minutes on high. You want them to have a crisp-tender texture. (If you don't have a microwave, boil the green beans in water for 2-3 minutes, drain and transfer to a large bowl.)
- Melt the butter over medium heat in a medium pot. Add the mushrooms and cook until they have released most of their liquid, about 5-6 minutes. Stir in the seasonings, sourdough starter, and parmesan cheese, whisking continuously until the mixture begins to thicken, about 30-60 seconds. To avoid lumps, gradually whisk in the broth, adding a tablespoon at a time. Once smooth, whisk in the milk and continue to whisk for 2-3 minutes, or until the soup has thickened slightly. Taste and adjust seasonings if needed.
- Pour the sauce into the bowl of green beans and add one cup of fried onions. Stir to combine the ingredients. Transfer the mixture to the casserole dish and top evenly with the remaining 1 ½ cups of fried onions.
- Bake for 30 minutes or until bubbly and golden brown on top.
Nutrition
Calories: 334kcalCarbohydrates: 27gProtein: 9gFat: 22g