Hey all you Turkey enthusiasts! It's day 5 of the 7 Days of Thanksgiving and we are dishing up a delicious do-over of a family favorite: The green-bean casserole! I was scratching my head a little when I came to this one because I thought nothing could be as good as the classic recipe, using canned green beans, canned cream-of-mushroom soup, and French's French Fried Onions. But then again, there is a little too much processed & canned items going into that recipe, and hello? It has deep-fried onions. Probably not the healthiest choice, even if it does have green beans in it. Truth be told, I could eat an entire can of French fried onions without breaking a sweat, so.. needless to say this recipe is fresh, savory and absolutely wonderful! This was the general favorite in our Thanksgiving feast! I hope you enjoy it as much as I did.
Lightened-Up Green
Ingredients:
2 lbs green beans, cut in 1” pieces, trimmed and washed
For the topping:
1 tbsp olive oil
1/2 cup shallots, finely diced
1/2 cup seasoned breadcrumbs
1 tbsp grated Romano or Parmesan cheese
1/2 tsp dried thyme (or 1 tsp fresh)
1 tbsp olive oil
1/2 cup shallots, finely diced
1/2 cup seasoned breadcrumbs
1 tbsp grated Romano or Parmesan cheese
1/2 tsp dried thyme (or 1 tsp fresh)
For the green beans:
Your MISTO
1/3 cup shallots, minced
16 oz minced mushrooms
1/4 cup gluten-free flour (we used finely ground oatmeal, ground in my NINJA)
1 cup reduced sodium chicken stock (or vegetable for vegetarian)
1 cup 2% milk (or plain, unsweetened almond milk)
1/4 cup grated Romano cheese
Directions:
Boil a large pot of water, when boiling add green beans and blanch for 4 minutes. 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°. Use a 13 x 9 inch baking dish.
Spray a large sauté pan with your MISTO and heat 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 2-3minutes, then slowly add chicken stock, then milk. Bring to a low simmer, and cook stirring occasionally until thickened, about 10 minutes. Stir in Romano cheese.
Add blanched green beans and mix well, season with salt and pepper as needed; pour into prepared baking dish.
Bake about 30 minutes. Remove and Top with toasted bread crumbs and bake for another 10 minutes. Remove and enjoy!
Hit me up on Facebook after Turkey day to let me know how this compares to the classic recipe!
Thanks so much for reading everyone!
Your MISTO
1/3 cup shallots, minced
16 oz minced mushrooms
1/4 cup gluten-free flour (we used finely ground oatmeal, ground in my NINJA)
1 cup reduced sodium chicken stock (or vegetable for vegetarian)
1 cup 2% milk (or plain, unsweetened almond milk)
1/4 cup grated Romano cheese
Directions:
Boil a large pot of water, when boiling add green beans and blanch for 4 minutes. 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°. Use a 13 x 9 inch baking dish.
Spray a large sauté pan with your MISTO and heat 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 2-3minutes, then slowly add chicken stock, then milk. Bring to a low simmer, and cook stirring occasionally until thickened, about 10 minutes. Stir in Romano cheese.
Add blanched green beans and mix well, season with salt and pepper as needed; pour into prepared baking dish.
Bake about 30 minutes. Remove and Top with toasted bread crumbs and bake for another 10 minutes. Remove and enjoy!
Hit me up on Facebook after Turkey day to let me know how this compares to the classic recipe!
Thanks so much for reading everyone!
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