It doesn’t have to be Thanksgiving to enjoy this dinnertime favorite. This lighter version is made with simple ingredients and packs a ton of flavor. It’ll quickly become one of your frequent dishes. Learn how to make this healthy green bean casserole and enjoy the turkey day spirit all year round.
- 3 tbsp. extra-virgin olive oil
- 2 small yellow onions, sliced
- Salt & pepper
- 1/3 cup Panko breadcrumbs
- 1 lb. green beans, trimmed
- 8 oz. baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 4 tbsp. butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup chicken or vegetable stock
First, make the onion topping: Preheat the oven to 375°. Then, heat oil in a large skillet over medium heat. Cook one of the onions through until they’re tender, about 4 minutes or so. Remove them from the skillet and scoop them into a medium mixing bowl. Season the onions with salt and pepper, then toss with Panko breadcrumbs until well coated.
Next, prep green beans: Start by taking a large bowl and fill 1/3 full with cold water and a handful of ice cubes. Then, bring a large pot of salted water to a roiling boil and add the green beans. Cook until they’re crisp and bright green in color, about 2-3 minutes. Grab tongs or a slotted spoon and transfer the green beans to the ice bath bowl so they can completely cool, then drain the water and transfer to a large bowl.
For the casserole filling: Heat oil in a large skillet over medium heat. Add in your other onion and cook, while stirring occasionally, until tender, about 4 minutes. Next, add the mushrooms and season with salt and pepper. Cook until the mushrooms are golden, about 4-5 minutes more. Stir some garlic in for another minute or so. Finally, transfer the mixture to the large bowl of green beans.
Melt a few tablespoons of butter over medium heat in the same skillet you were just using. Whisk in your flour and cook until the color turns golden, about 2 minutes. Then, slowly whisk in the milk and your choice of stock and bring it all to a simmer. Cook until the mixture has thickened, which is around 4-5 minutes, then season with salt and pepper. Remove your pan from the heat and add the green bean mixture, tossing the ingredients until they are thoroughly coated. Lastly, transfer the entire mixture to a medium casserole dish.
Bake for 20 minutes or until bubbling around the edges. Top the dish with the onions from step 1 and bake for another 10 minutes until everything is golden brown. For even crispier onions, put your broiler on high for up to 1 minute.
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