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Healthier Green Bean Casserole
In the world of classic comfort foods, few dishes hold a place as dear as the green bean casserole. A staple at family gatherings and holiday feasts, it evokes warm memories and the coziness of home. Yet, tradition doesn’t have to be stagnant; it can evolve and adapt to embrace healthier ingredients and modern tastes.
Enter the Healthier Green Bean Casserole, a culinary creation that respects tradition while infusing new life into the beloved classic. This dish retains all the heartwarming elements you love about green bean casserole but with a fresh and sophisticated twist.
At its core, this recipe starts with vibrant, crisp green beans, a symbol of garden-fresh goodness. They are carefully trimmed and cut into bite-size pieces, ensuring that each forkful bursts with flavor and texture.
The star of the show is undoubtedly the Mushroom Sauce. Here, tradition meets innovation as white button mushrooms are thinly sliced and sautéed to perfection. Garlic adds its aromatic charm, while flour, chicken or vegetable stock, and Parmesan cheese come together to create a luscious, creamy sauce. A pinch of kosher salt and freshly ground black pepper season the sauce to perfection. The result is a sauce that embodies both the heartiness of the original and the sophistication of a gourmet dish.
As for the Crispy Onion Topping, it offers a delightful crunch that beautifully contrasts with the creamy mushroom sauce. Thinly sliced red onions are sautéed until soft, creating a sweet and savory element. In the same pan, butter and panko breadcrumbs mingle, toasting to a golden perfection. Parmesan cheese and a pinch of salt join the mix, providing an irresistible texture and flavor combination.
The assembly is an artful affair. The blanched green beans are gently folded into the velvety mushroom sauce, ensuring that each one is generously coated with the rich, savory goodness. The crispy onion topping, a crown of delightful crunch, is spread generously over the green beans.
Baking in the oven at 375 degrees Fahrenheit brings all these elements together, resulting in a casserole that emerges golden and irresistibly bubbly.
What makes this Healthier Green Bean Casserole truly special is its ability to satisfy diverse palates. It pays homage to culinary backgrounds from different parts of the world while proving that compromise in the kitchen can lead to delicious discoveries. Whether your culinary roots are firmly planted in the heartland or stretch across the ocean, this recipe offers a delightful compromise that will leave your taste buds smiling.
So, embrace tradition, savor innovation, and embark on a culinary adventure that transcends borders with the Healthier Green Bean Casserole. It’s a celebration of flavors that will elevate your dining experience while preserving the cherished memories of a classic dish.
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Healthier Green Bean Casserole
Green bean casseroles come around regularly, whether for a neighborhood potluck or for the holiday season. This recipe has a custom onion topping instead of a store-bought one!
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Sides & Sauces
Ingredients
- 2 pounds fresh green beans, trimmed and cut into bite-size pieces
Mushroom Sauce:
- 2 tablespoons unsalted butter or olive oil
- 16 ounces white button mushrooms, thinly sliced
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour (or cornstarch, if gluten-free)
- 1/2 cup chicken or vegetable stock
- 1/2 cup grated Parmesan cheese (not packed)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Crispy Onion Topping:
- 1 tablespoon unsalted butter or olive oil
- 1 red onion, thinly sliced
- 1 cup panko bread crumbs (or gluten-free panko bread crumbs, if gluten-free)
- 1/4 cup freshly grated Parmesan cheese
- 1/4 teaspoon kosher salt
Instructions
- Preheat the oven to 375 degrees F. Bring a large stockpot of water to a boil. Add the green beans and boil for 3 to 5 minutes or until crisp-tender. Drain the green beans and set aside.
- For the mushroom sauce: In a large oven-safe skillet, heat the butter over medium-high heat until melted. Add the mushrooms and sauté for 3 to 5 minutes until they are soft and cooked, stirring occasionally. Add the garlic and sauté for an additional 1 to 2 minutes until fragrant, stirring occasionally. Sprinkle with flour and stir to combine. Sauté for an additional minute to cook the flour, stirring occasionally.
- Slowly add the chicken broth, whisking to combine until smooth. Let cook for an additional minute until thickened, then stir in the Parmesan cheese, salt, and pepper until the cheese is melted. Add the green beans.
- For the crispy onion topping: Heat ½ tablespoon of the butter in a large sauté pan over medium-high heat until melted. Add the onion and sauté, stirring occasionally, for about 5 minutes or until the onion is soft and starting to brown around the edges. Use a slotted spoon to transfer the onion to a separate mixing bowl.
- Add the remaining ½ tablespoon butter to the pan and melt. Add in the panko and stir until combined. Cook, stirring once every 30 seconds
or so, for 3 to 5 minutes until the panko is toasted and lightly golden. Remove from the heat and transfer the panko to the bowl with the onion. Stir in the Parmesan and salt and toss the mixture until combined. - Sprinkle the onion topping evenly over the beans. Bake for 25 minutes. Serve.
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