Ah, green bean casserole. Just the thought of it brings me back to those bustling holiday gatherings—where the laughter was loud, and the casseroles were plentiful. But, let’s be honest, the traditional version can feel a bit heavy, right?
Enter this healthier, lightened-up twist! Imagine the classic dish we all know, but with a fresher, more vibrant vibe. It’s like giving your taste buds a little dance party—without the sluggish aftermath.
I stumbled upon this gem while scrolling through a food blog late one night, and I thought, “Why not give it a whirl? ” Spoiler: it was a hit, even with the picky eaters in the family.
Plus, who knew green beans could be this exciting? Let’s get started—your new favorite holiday staple awaits!
Steps
- Boil a pot of water and add the green beans. Blanch them for 2 minutes for a crisp texture or 6-8 minutes for a softer feel. Drain the beans and rinse them with cold water to halt further cooking.
- Heat a medium skillet over medium heat to prepare the topping. Sauté the shallots for 3-5 minutes until golden, then lower the heat. Add breadcrumbs, grated cheese, and thyme, and sauté until the mixture is golden brown, stirring frequently.
- Preheat your oven to 375°F (190°C) and lightly spray a 13 x 9-inch baking dish. In a large sauté pan over medium-high heat, cook shallots for 1-2 minutes. Add mushrooms, season with salt and pepper, and sauté for 6-8 minutes, stirring occasionally.
- Sprinkle flour over the mushrooms, stirring constantly for about a minute. Gradually add chicken stock followed by milk, and bring the mixture to a low boil. Cook until thickened, then stir in the grated cheese.
- Combine the blanched green beans with the mushroom mixture, seasoning with salt and pepper as needed. Transfer this mix into the prepared baking dish.
- Top the green bean mixture with the toasted breadcrumbs and bake in the oven for approximately 30 minutes.
Ingredients
- 2 pounds fresh green beans, trimmed, washed, and halved
- 1 tablespoon olive oil
- 1 cup finely diced shallots
- 1/2 cup seasoned breadcrumbs or gluten-free panko
- 1 tablespoon grated Romano or Parmesan cheese
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
- 8 ounces cremini or button mushrooms, sliced
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 1 cup chicken broth (or vegetable broth for a vegetarian option)
- 1 cup milk
Nutritional Values
Calories: 1280 kcal | Carbohydrates: 176 g | Protein: 56 g | Fat: 48 g | Sodium: 2244 mg | Fiber: 32 g | Sugar: 16 g
FAQ
- Can I use canned green beans for this casserole?
- This recipe is designed to use fresh green beans, which are blanched to maintain a tender-crisp texture. Using canned green beans may result in a mushy texture that the recipe aims to avoid.
- What can I substitute for cremini mushrooms?
- Button mushrooms are a great alternative if cremini mushrooms are unavailable. They have a similar texture and flavor profile.
- How can I make this recipe gluten-free?
- To make this green bean casserole gluten-free, you can substitute regular breadcrumbs with gluten-free panko and use a gluten-free flour blend instead of all-purpose flour.
- How long does the leftover casserole last in the fridge?
- Leftover green bean casserole can be stored in an airtight container in the refrigerator for up to four days.
- Can I prepare this casserole in advance?
- Yes, you can prepare the components of the casserole ahead of time and store them separately. Assemble and bake the casserole just before serving for the best texture.
Tips
- Adjust Blanching Time for Preferred Texture: If you prefer softer green beans in your casserole, extend the blanching time from the standard 2 minutes to about 6-8 minutes.
- Enhance Flavor with Additions: Consider adding ingredients like garlic, bacon, or pancetta to the breadcrumb topping for an extra burst of flavor.
- Gluten-Free Option: For a gluten-free version of this dish, substitute regular breadcrumbs with gluten-free panko and use a gluten-free flour mix instead of all-purpose flour.
- Portion for Smaller Gatherings: If you’re serving a smaller group, halve the recipe to make it more manageable for a family of four.
Equipment
- 13 x 9 Inch Baking Dish – Essential for baking the casserole.
- Colander – Useful for draining the blanched green beans.
- Large Pot – Required for blanching the green beans.
- Medium-sized Skillet – Needed for making the topping.
- Large Sauté Pan – Used for preparing the mushroom mixture.
