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.
(cut in half, trimmed and washed)
For The Green Bean Topping
grated Romano or Parmesan cheese
(or 1 tsp fresh)
For the green beans:
((I used cremini))
reduced sodium chicken stock
(or vegetable for vegetarian)
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 beans and mix well, season with salt and pepper as needed; pour into prepared baking dish.
Top with toasted breadcrumbs and bake about 30 minutes.
/8th of recipe
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Printed from Skinnytaste: https://www.skinnytaste.com/lightened-up-green-bean-casserole-with/