Green Bean Casserole

Yield: 4 servings

Preparation Time: 1 hour

Ingredients

  • 1 CUP Whole Grain Bread Crumbs
  • 1 LB Fresh Green Beans, stemmed and halved crosswise
  • 3 to 4 medium Shallots, in their skins
  • 8 OZ Cremini Mushrooms, sliced (about 4 cups)
  • 2 TBSP unsalted Butter
  • 3 TBSP Whole Wheat Flour
  • 1½ CUPS Mushroom, Vegetable, or Chicken Broth (Mushroom broth is best but do not use Asian style broth)
  • 3 TSP Fresh Thyme Leaves
  • 1½ TSP Spice of Life
  • 1 TBSP Extra-Virgin Olive Oil
  • Ground Black Pepper (to taste)

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Directions

  1. Preheat oven to 400⁰F. Put the shallots on a small baking dish, roast until soft, about 30 minutes. When cool enough to handle, skin and coarsely chop the shallots. Set aside.
  2. Bring a medium-large saucepan of water to a boil over high heat. Add green beans, and cook, uncovered, until crisp-tender and bright green, about 3 minutes. Drain beans in a colander and rinse with cold water. Transfer the beans to a large bowl.
  3. In the same saucepan, heat oil over medium heat. Add the mushrooms; season with a little salt to release their moisture. Cook, stirring occasionally, until browned, for about 7 minutes. Add the mushrooms to the beans.
  4. Melt butter in the saucepan over medium heat. Add flour and cook, stirring with a wooden spoon, until golden, about 2 minutes. Slowly whisk in the broth, increase the heat to high, and bring to a boil. Add the shallots, 1 teaspoon of the thyme, pepper and Spice of Life. Reduce the heat, simmer and cook until thickened, stirring occasionally, about 5 minutes. Pour the sauce over the vegetables and stir to combine evenly.
  5. Coat a 2-quart baking dish with cooking spray. Transfer the vegetable mixture to the pan. Add the remaining 2 teaspoons of thyme to bread crumbs and scatter over the vegetables. Bake uncovered until the sauce bubbles and the crumbs brown, about 20 minutes.