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Light Green Bean Casserole Recipe for Thanksgiving
Vegetables, Sides
Date: November 16, 2015

A new take on a classic Thanksgiving and Christmas dinner dish, this light green bean casserole dish s sure to impress guests. It's so tasty and delicious, you'd never guess that it's also much healthier than the average fare. Plus, you'll love the fresh, made from scratch taste so much, the little bit of extra prep work over the quick and easy canned style will be totally worth it. Try it for yourself this holiday season; once you do, you'll never turn back!

  • For the topping:
  • 2 medium onions, thinly sliced
  • ¼ cup all-purpose flour
  • 2 tablespoons panko bread crumbs
  • 1 teaspoon salt
  • Nonstick cooking spray
  • For the beans and sauce:
  • 2 tablespoons plus 1 teaspoon salt, divided
  • 1 lb fresh green beans, rinsed, trimmed and halved
  • 2 tablespoons unsalted butter
  • 12 oz. mushrooms, trimmed & cut into ½ inch pieces
  • ½ teaspoon fresh ground pepper
  • 2 cloves garlic, minced
  • ¼ teaspoon freshly ground nutmeg
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup half and half
Preparation Steps:
  1. Preheat oven to 475 degrees.
  2. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan.
  3. Place the pan on middle rack of oven and bake until golden brown, around 30 minutes, tossing the onions 2-3 times during cooking.
  4. Once done, remove from oven and set aside. Turn oven down to 400 degrees.
  5. While the onions are cooking, prepare the beans. Bring a gallon of water and 2 TBSP salt to a boil. Add the beans and blanch for 5 minutes.
  6. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
  7. Melt the butter in an oven safe skillet over medium-high heat. Add the mushrooms, 1 tsp. salt and pepper and cook, stirring occasionally, until mushrooms begin to give up some of their liquid, around 4-5 minutes.
  8. Add the garlic and nutmeg and continue to cook for another 1-2 minutes.
  9. Sprinkle the flour over the mixture and stir to combine. Cook raw flavor off flour for 1 min.
  10. Add broth and simmer 1 minute. Decrease the heat to med-low and add the half and half.
  11. Cook until the mixture thickens, stirring occasionally, around 6-8 minutes.
  12. Remove from the heat and stir in ¼ of the onions and all of the green beans. Top with remaining onions.
  13. Place in oven and bake until bubbly, approximately 15 minutes.
  14. Serve immediately.

We recommend using a mandolin to thinly slice the onions.

Whisk Kitchen | A Community of Cooks

“I think cooking and food is something that unites everybody. Being able to share that with our friends and our neighbors people that we meet here in the store is something that really, really makes us feel like we are sharing our passion. Diane and I started this business with the idea of building a community of cooks but the true test of that is does the community build on itself and take a new life of its own? And that's really what's happened We've got the community of chefs and that's profession based and they cook in a restaurant Then we've got assistants who help out in the kitchen passionate cooks, people who just love to be around the kitchen. Our customers are a big community. We try to bring people into the store we try to educate them, entertain them, and inspire them. It's the sharing of the food and the technique and the skills that makes it so delightful. Whether it is sharing through a class, a party. Sharing tools that can make cooking more fun, easier. There is no other cooking store that has the inventory that they have. I get the expert advice as well as the product I'm looking for. This store is built with over 15,000 different, unique items. and all of those tools have a purpose. We've got the tool that will provide value, and also help them accomplish whatever they want to accomplish. When students come in for our classes they can expect great training, technique, fun, and a party! But they can pick and choose what they want We have some students that come in so they can up their game We've got other students who might come in for a Friday or Saturday night They're getting a show, they are getting technical training but they sit back, relax, sip on a glass of wine and it's their choice how much they participate. I love that look on a persons face when they go "oh my gosh, I can't wait to go home and try this out" Literally, cooking changes the chemical compounds in food Figuratively, cooking changes the way you eat, it changes the way people interact together, and it changes your experience. It's in that process, where you're sitting together, you're cooking you're learning about what's being cooked, but really what's happening is you're starting to talk about life stories. It's through those life stories that you end up getting enriched yourself because it just broadens your experience Everyone has to sustain themselves and if we can do it together in the kitchen it's something that we really want to nurture in our community. We are really, truly a community of cooks and people love it.”