Growing up we always had green bean casserole on our table for Thanksgiving dinner. You know the one, canned green beans, cream of mushroom soup, and French’s fried onions sprinkled on top. This is not that green bean casserole.
This casserole is full of fresh veggies without a canned item in site. And it couldn’t be more simple to make.
Instead of a cream of mushroom soup, this recipe utilizes garlic, onions, low-sodium chicken stock, fat-free half and half, and fresh sliced mushrooms to create a creamy sauce. If you’re looking for a thick, heavy sauce you won’t find it here. This one is very light and full of flavor that doesn’t mask the freshness of the green beans.
The addition of the panko bread crumbs and parmigiano reggiano cheese adds the perfect salty crunch on top. Mmmmm.
Fresh green bean casserole
Recipe adapted from: how sweet it is
- 2 lbs fresh trimmed green beans, snapped in half
- 1 T olive oil
- 1 large sweet onion, very thinly sliced
- 1 t salt
- 1/2 t pepper
- 2 T unsalted butter
- 16 ounces mushrooms, chopped
- 3 garlic cloves, minced
- 2 T flour
- 1 1/4 cups low-sodium chicken stock (use vegetable broth to make vegetarian)
- 1 cup fat free half and half
- 1/4 t freshly grated nutmeg
- 2 T freshly gated parmigiano reggiano cheese
- 1/2 cup panko bread crumbs
- 1/4 t thyme
- 1/4 t oregano
Preheat oven to 400 F. Heat a large skillet on low heat and add olive oil, sliced onions, and a dash of salt. Stir well and cover for about 20 minutes, or until ovens are caramelized (mine took about 30 minutes). Meanwhile, prepare green beans and add to a large pot of boiling water. Cook for 5 minutes, drain, and run under cold water. Allow to dry in sink.
Once onions are caramelized, remove from pan and set aside in a small bowl. Add butter and sliced mushrooms to skillet and toss well. Cook for 6-8 minutes on medium-low heat until soft and juicy. Add in garlic and half the onions and cook for another 30 seconds. Increase heat to medium-high and add flour to mixture, coating all ingredients well. Allow to cook for another 2-3 minutes.
In a separate small bowl, combine panko with thyme and oregano. Set aside.
Pour in chicken stock and half and half. Stirring constantly, let mixture come to a bubble, then let cook for 2-3 minutes until just slightly thickened. Season with remaining salt, pepper, nutmeg and then stir in 1 tablespoon of parmigiano reggiano.
In a medium casserole dish, pour in the boiled green beans. Once mushroom mixture is thickened, pour on top of the beans and make sure all ingredients are well distributed. Cover with remained caramelized onions, panko, and 1 T of cheese. Bake for 25 minutes, until bubbly and golden. Serves 8
(Note: If preparing ahead of time, prepare recipe up to adding the mushroom sauce to the green beans and topping with onions. Cover and store in fridge for up to 24 hours. Remove from fridge 30 minutes before baking and top with breadcrumbs and cheese)
Nutrition: Calories: 142; Total fat: 5.8g; Saturated fat: 2.4g; Cholesterol: 10.3mg; Sodium: 452mg; Carbohydrate: 19.1g; Fiber: 5.1g; Protein: 6.2g