White and Green Bean Casserole Recipe
I have a confession – I have never tried traditional green bean casserole with canned cream of mushroom and packaged fried onions. In my big fat Greek family, we always had fresh green beans braised in a tomato sauce with chunks of garlic and onions for Thanksgiving. My sister in law actually brought the traditional green bean casserole one year because that was her family tradition, and all I can say is that she took it back home for leftovers, hardly touched by the rest of the family.
In an effort to find a new traditional green bean dish to satisfy the whole family, I tried this recipe for homemade white and green bean casserole that uses real fried onions, panko breadcrumbs, and a delicious Asiago cheese sauce along with canned green and white beans. This recipe was such a hit at my Thanksgiving table last year, we are doubling the recipe this year! There are no mushrooms in the recipe, and you really won’t miss them, but if you must have mushrooms, you can add fresh, chopped mushrooms to the dish just before baking.
If you want a fresh twist on green bean casserole – this is a must try dish! It’s just a little more time consuming to make than the traditional dump and stir green bean casserole, but it’s so worth the extra few minutes to make the delicious sauce! You can always prepare this the day before and then bake on Thanksgiving day. This is not my recipe, it actually came from Kuner’s, the Colorado canned food company.
This recipe uses Kuner’s green beans and white beans that are on sale for just $.60 a can at Safeway through 11/27.
White and Green Bean Casserole
- 4 tablespoons unsalted butter, divided
- 1/3 cup panko bread crumbs
- 1 large sweet onion, halved lengthwise, thinly sliced
- 2 teaspoons balsamic vinegar
- 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly grated nutmeg
- 2 garlic cloves, finely chopped
- 3/4 cup 33% less sodium chicken broth or vegetable broth
- 1 cup half-and-half
- 1/4 cup grated Asiago cheese (1 oz)
- 1 (14.5oz) can Kuner’s® French Style or Cut Green Beans, drained
- 1 (15oz) can Kuner’s® Navy Beans or Great Northern Beans, drained, rinsed
Heat oven to 400°F. Spray shallow 2-quart casserole or 7×10-inch (2-quart) glass baking dish with cooking spray.
In 10-inch nonstick skillet, melt 1 tablespoon of the butter over medium heat. Stir in panko bread crumbs until coated. Pour into small bowl. Melt 1 tablespoon of the remaining butter in same skillet. Add onion. Cook over medium-high heat 10 minutes or until browned and tender, stirring frequently. Stir in balsamic vinegar. Spoon into medium bowl.
Melt remaining 2 tablespoons butter in same skillet. Stir in flour, salt, pepper, nutmeg and garlic. Cook over medium heat until bubbly and smooth; cook 1 minute, stirring constantly. Stir in broth. Bring to a boil; cook 1 minute, stirring constantly. Stir in half-and-half. Reduce heat; simmer uncovered 3 minutes or until slightly thickened, stirring frequently. Stir in cheese. Stir in green beans and white beans; mix slightly to coat.
Pour into casserole dish. Top with onions and buttered bread crumbs.
Bake 15 minutes or until bubbly around edges and top is golden brown. Let stand 5 minutes.
Thank you to Kuner’s of Colorado for letting us feature your amazing recipe and image on SuperSafeway! Be sure to visit Kuners.com for additional recipe inspirations and a coupon for $1.00 off 2 cans of Kuners canned beans, vegetables or tomatoes.
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