Recipe Makeover: Green Bean Casserole

Nov 11

green bean casserole

Here’s the YouTube video of this recipe!

Thanksgiving is mere weeks away and the recipes keep piling in for my Recipe Makeover Project! Keep ‘em coming! As a reminder, if you have a caloric holiday recipe that you’d like modified, email it to me and we’ll tweak it!

Green bean casserole is a classic holiday calorie bomb. I’ve modified it into something quite a bit more manageable and, wow, it turned out AMAZINGLY WELL! I hope you enjoy it as much as we did!

Skoog’s healthier take on GREEN BEAN CASSEROLE

Ingredients
2 lb fresh green beans, trimmed and cut into 1-to-2-inch pieces (I use haricot vert)
2 Tbsp extra virgin olive oil, divided
1 medium onion, chopped
2 cups fresh mushrooms
1 large clove garlic, sliced
3 Tablespoons all-purpose flour
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 1/2 cups low-fat milk
1/2 cup vegetable broth
1/2 teaspoon thyme
1/4 cup fresh, local white cheddar
2 Tablespoons shredded fresh parmesan
1/3 cup fresh, whole-wheat breadcrumbs
Optional: fried onions, sparingly

Directions:

  1. Preheat oven to 375 degrees.
  2. Toss green beans in a large bowl with 1 Tbsp oil until well coated. Divide between 2 baking sheets and spread evenly. Roast, stirring once halfway through, until tender and beginning to brown, 20-25 minutes.
  3. Meanwhile, heat 1 Tbsp oil in large saucepan over medium heat. Add onion and saute until onions begin to soften, about 4 minutes. Add mushrooms, stirring frequently until mushrooms begin to shrink, about 4 minutes. Add garlic. Saute for approximately 2-4 more minutes, until desired softness is reached. Add flour, salt and pepper, stirring for 1 minute. Add milk, vegetable broth, thyme and cheddar and continue to stir, scraping sides. Cook, stirring until the sauce bubbles and thickens enough to coat the back of your spoon, about 5 minutes. Remove from heat.
  4. When the green beans are done, remove from the oven and preheat the broiler.
  5. Transfer green beans into saucepan and mix together.
  6. Transfer the mixture to a 2-quart, broiler-safe baking dish. Spread evenly.
  7. Combine breadcrumbs and parmesan in a small bowl.
  8. Sprinkle the breadcrumb mixture over the casserole. Add optional fried onions. Place under broiler and WATCH CLOSELY until the gratin is bubbling and beginning to brown on top, 1-4 minutes.
  9. Let stand for 10 minutes, then…MANGIA!

 

Leave a Reply

Your email address will not be published. Required fields are marked *

*  
  

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>