Green bean casserole is a family gathering for a lot of people. I've never been a big fan because I have a strong aversion to canned green beans. I have been wanting to try a healthier version with fresh green beans for a while, and this Thanksgiving I finally went for it. Flavors are fantastic, and I can't wait to use this mushroom sauce for a pasta. You'd never know this dish wasn't packed full of cream.
Ingredients:
Crispy Onions:
2 yellow onions, thinly sliced
2 tablespoons olive oil
1/2 cup flour
3 tablespoons panko breadcrumbs
1/2 teaspoon salt
Filling:
1 1/2 pounds green beans, trimmed and halved
2 tablespoons olive oil
16oz mushrooms, sliced
2 tablespoons tamari
4 cloves garlic, minced
2 tablespoons fresh thyme
1/4 cup flour
3 cups unsweetened almond milk
1 1/2 teaspoons Dijon mustard
1/2 cup Sartori Parmesan cheese, grated
1/2 teaspoon black pepper
Preparation:
1. Make the crispy onions. Preheat oven to 450 degrees. Like a baking sheet with parchment paper or a Silpat baking mat.
2. In a large bowl, toss the onions with oil, flour, panko and salt. Spread evenly on the baking sheet and bake for about 25 minutes. Use a spatula to toss the onions every 10 minutes. Bake until onions are crispy.
3. Lower oven to 400 degrees. Grease a 13x9 glass baking dish.
4. To prepare the green bean filling, bring a large pot of salted water to a boil. Blanch the green beans for about 3 minutes. Drain, then immediately immerse in a bowl of ice water to stop the green beans from cooking. Drain, then lay beans in a single layer on a clean dish towel to dry.
5. Heat olive oil in a large skillet. Add mushrooms and sauté until soft, about 10 minutes.
6. Add tamari, garlic, thyme, and black pepper to the mushrooms. Add flour over the mushrooms and stir to combine.
7. In a measuring cup, mix almond milk and Dijon mustard. Add milk mixture to the mushrooms and stir to combine. Let simmer for about 20 minutes, until thickened.
8. Stir Parmesan cheese into the mushrooms. Turn off heat.
9. To assemble casserole, spread 1/3 of sauce into the bottom of the baking dish. Layer blanched green beans on top of the sauce, then top with the remaining mushroom sauce. Sprinkle the crispy onions on top of the sauce. Cover with foil.
10. Bake covered for 10 minutes, then uncover and cook for another 10 minutes. Cooking time is 20 minutes total. If onions start to burn, cover with foil for the remaining cook time. Serve warm.
Source: Love and Lemons
Ingredients:
Crispy Onions:
2 yellow onions, thinly sliced
2 tablespoons olive oil
1/2 cup flour
3 tablespoons panko breadcrumbs
1/2 teaspoon salt
Filling:
1 1/2 pounds green beans, trimmed and halved
2 tablespoons olive oil
16oz mushrooms, sliced
2 tablespoons tamari
4 cloves garlic, minced
2 tablespoons fresh thyme
1/4 cup flour
3 cups unsweetened almond milk
1 1/2 teaspoons Dijon mustard
1/2 cup Sartori Parmesan cheese, grated
1/2 teaspoon black pepper
Preparation:
1. Make the crispy onions. Preheat oven to 450 degrees. Like a baking sheet with parchment paper or a Silpat baking mat.
2. In a large bowl, toss the onions with oil, flour, panko and salt. Spread evenly on the baking sheet and bake for about 25 minutes. Use a spatula to toss the onions every 10 minutes. Bake until onions are crispy.
3. Lower oven to 400 degrees. Grease a 13x9 glass baking dish.
4. To prepare the green bean filling, bring a large pot of salted water to a boil. Blanch the green beans for about 3 minutes. Drain, then immediately immerse in a bowl of ice water to stop the green beans from cooking. Drain, then lay beans in a single layer on a clean dish towel to dry.
5. Heat olive oil in a large skillet. Add mushrooms and sauté until soft, about 10 minutes.
6. Add tamari, garlic, thyme, and black pepper to the mushrooms. Add flour over the mushrooms and stir to combine.
7. In a measuring cup, mix almond milk and Dijon mustard. Add milk mixture to the mushrooms and stir to combine. Let simmer for about 20 minutes, until thickened.
8. Stir Parmesan cheese into the mushrooms. Turn off heat.
9. To assemble casserole, spread 1/3 of sauce into the bottom of the baking dish. Layer blanched green beans on top of the sauce, then top with the remaining mushroom sauce. Sprinkle the crispy onions on top of the sauce. Cover with foil.
10. Bake covered for 10 minutes, then uncover and cook for another 10 minutes. Cooking time is 20 minutes total. If onions start to burn, cover with foil for the remaining cook time. Serve warm.
Source: Love and Lemons