Lightened Up Green Bean Casserole with Shallot Crumb Topping
Prep Time: 30mins
Cook Time: 30mins
Total Time: 1hr
Course: Side Dish
Cuisine: American
A lightened up, healthier version of the classic green bean casserole made from scratch, no canned soup.
Ingredients
2lbsgreen beans(cut in half, trimmed and washed)
For The Green Bean Topping
1tbspolive oil
1cupshallots(finely diced)
1/2cupseasoned breadcrumbs
1tbspgrated Romano or Parmesan cheese
1/2tspdried thyme(or 1 tsp fresh)
For the green beans:
1tbspolive oil
1/3cupshallots(minced)
16ozsliced mushrooms((I used cremini))
1/4cupflour
1cupreduced sodium chicken stock(or vegetable for vegetarian)
1cup2% milk
1/4cupgrated Pecorino Romano cheese
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Instructions
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.