Lightened Up Green Bean Casserole with Shallot Crumb Topping
A lightened up, healthier version of the classic green bean casserole made from scratch, no canned soup.
- 2 lbs green beans (cut in half, trimmed and washed)
- For the topping:
- 1 tbsp olive oil
- 1 cup shallots (finely diced)
- 1/2 cup seasoned breadcrumbs
- 1 tbsp grated Romano or Parmesan cheese
- 1/2 tsp dried thyme (or 1 tsp fresh)
For the green beans:
- 1 tbsp olive oil
- 1/3 cup shallots (minced)
- 16 oz sliced mushrooms ((I used cremini))
- 1/4 cup flour
- 1 cup reduced sodium chicken stock (or vegetable for vegetarian)
- 1 cup 2% milk
- 1/4 cup grated Pecorino Romano cheese
Boil a large pot of water, when boiling add green beans and blanch for 2 minutes (or 6-8 minutes if you like them softer). Drain in a colander and rinse under cold water to stop them from cooking.
Meanwhile make the topping, heat a medium-sized skillet over medium heat. Add the shallots and sauté about 3-5 minutes, stirring occasionally until golden brown.
Reduce heat to medium-low, add breadcrumbs, grated cheese and thyme; sauté until golden brown, about 5-6 minutes, stirring frequently, careful not to burn.
Preheat the oven to 375°. Lightly spray a 13 x 9 inch baking dish.
Heat oil in a large sauté pan over medium-high heat. Add shallots and sauté 1 to 2 minutes. Add mushrooms, season with salt and pepper and sauté 6-8 minutes, stirring occasionally.
Sprinkle flour over the mushrooms, stir constantly for about a minute, then slowly add chicken stock, then milk.
Bring to a low boil, and cook stirring occasionally until thickened, about 3 minutes. Stir in Romano cheese.
Add blanched green beens and mix well, season with salt and pepper as needed; pour into prepared baking dish.
Top with toasted bread crumbs and bake about 30 minutes.
Serving: 1/8th of recipe, Calories: 160kcal, Carbohydrates: 22g, Protein: 7g, Fat: 6g, Sodium: 280.5mg, Fiber: 4g, Sugar: 2g
Freestyle Points: 3
Points +: 4