Pour the green bean mushroom mixture into the baking dish. Grab a 9x13 or similar sized baking dish. Mix well and be sure the beans are evenly covered. Add the blanched green beans to the mushroom cream sauce. Let the mushroom mixture simmer for about 2-5 minutes until it's thickened. Add the milk and cheese and stir to combine well. Add in the chicken broth and stir until the flour is dissolved completely. Sprinkle the flour over the mushrooms and sauté for 1 more minute. Add the garlic and sauté for 1-2 more minutes. Add the mushrooms and sauté for 5 minutes, stirring occasionally, until lightly browned and soft, you can add a tbsp of chicken broth to help steam them if needed. Wipe the sauté pan out with a paper towel. Add the remaining 1/2 tablespoon butter to the sauté pan, along with the panko, and stir to combine. Brown the panko for 2-3 minutes, stirring constantly, until the panko is lightly golden, be careful to not allow it to burn. Remove from heat, and transfer the panko to the bowl with the onions, mix well and add in the Parmesan, oregano, salt and pepper. Step Two. Melt 1/2 tablespoon butter (or olive oil) in a large sauté pan over medium-high heat. Add the thinly sliced onion and sauté for 2-3 minutes, stirring occasionally, until the onion is partially cooked but still holds its shape, don't overcook the onion. Use a strainer to drain the beans and run cold water over them to prevent overcooking. (Keep in mind that the beans will cook more in the oven, so be sure to overcook). Add the green beans to the boiling water and cook for 2-3 minutes, depending on how crunchy you like your green beans. Meanwhile, trim and cut green beans in half if they are fresh. Grab a large pot and fill halfway with water, bring to a boil. Totally optional for some spice to the casserole. You can use any milk of choice, unsweetened almond milk will also work. Or if you are planning to bring it to a gathering. You can also prep this casserole the night before baking if needed, this will help cut down on time if you are baking it for Thanksgiving. Instead, there is a homemade mushroom sauce giving this casserole a creamy deeply savory flavor. You can add chicken to the mix to make it a meal or keep it as a side dish (hello Thanksgiving!) I have never been a big fan or traditional green bean casserole, canned cream of mushroom soup isn't really on the top of my list of ingredients so this casserole has NO canned cream of mushroom soup. This healthy green bean casserole is pretty easy to whip up, you can easily make it dairy free/gluten free if needed. Why Make This Healthy Green Bean Casserole It has a wonderful crunch from the toasted panko and is bursting with creamy flavors. This Healthy Green Bean Casserole Recipe is a great side dish you will crave.
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