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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!

Ingredients:
  • 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.
Notes:

We recommend using a mandolin to thinly slice the onions.

Whisk Kitchen | A Community of Cooks

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