Get ready to transform your classic green bean casserole into a nutritious, mouthwatering masterpiece that will have everyone asking for seconds! This innovative twist combines the protein-packed goodness of quinoa with the nostalgic comfort of a traditional green bean casserole, creating a dish that's not just delicious, but also surprisingly healthy. Whether you're looking to impress your family at dinner or bring a show-stopping side dish to your next potluck, Ruth's Quinoa Green Bean Casserole is about to become your new secret weapon in the kitchen!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup quinoa
- 2 cups green beans, trimmed
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup fried onions
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray.
- Rinse quinoa thoroughly in a fine-mesh strainer under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- While quinoa is cooking, wash and trim green beans. Cut them into 1-inch pieces, ensuring even cooking.
- In a large mixing bowl, whisk together cream of mushroom soup and milk until smooth and well combined.
- Add cooked quinoa to the soup mixture, stirring to coat evenly. Season with salt and pepper to taste.
- Gently fold in the trimmed green beans, ensuring they are well distributed throughout the quinoa mixture.
- Transfer the entire mixture to the prepared baking dish, spreading it evenly with a spatula.
- Sprinkle shredded cheddar cheese over the top of the casserole, covering the surface completely.
- Bake in the preheated oven for 25-30 minutes, until the cheese is melted and the edges are bubbling.
- Remove from oven and immediately top with fried onions, returning to the oven for an additional 3-5 minutes to crisp the onions.
- Let the casserole rest for 5-10 minutes before serving to allow it to set and cool slightly.
Tips
- Rinse Quinoa Thoroughly: Always rinse quinoa before cooking to remove its natural coating (saponin) which can make it taste bitter.
- Don't Overcook Green Beans: Keep them crisp-tender by trimming and cutting them to uniform size for even cooking.
- Cheese Melting Hack: For extra-golden, perfectly melted cheese, broil the casserole for 2-3 minutes at the end of cooking.
- Make-Ahead Friendly: You can prepare this casserole up to a day in advance and refrigerate. Just add a few extra minutes to the baking time.
- Crispy Onion Perfection: Add fried onions in the last 3-5 minutes of baking to prevent them from becoming soggy.
- Customize Your Casserole: Feel free to add diced mushrooms, swap cheddar for another cheese, or add some crispy bacon bits for extra flavor!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 12g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 25mg
