Lightened Green Bean Casserole with Crispy Shallots
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1.5 lbs fresh green beans, trimmed and halved
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 2 large shallots, thinly sliced into rings
- 2 tablespoons olive oil (divided)
- 2 tablespoons all-purpose flour
- 1.5 cups low-sodium vegetable or chicken broth
- 1/2 cup unsweetened almond milk or skim milk
- 1/4 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Instructions
- Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 3-5 minutes until they are bright green and tender-crisp. Drain immediately and plunge them into a bowl of ice water to stop the cooking process. Drain again and set aside.
- In a large oven-safe skillet or pan, heat one tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook until they have released their moisture and turned golden brown, about 7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the mushroom and garlic mixture, stirring constantly for one minute to cook out the raw flour taste. Slowly whisk in the broth and milk. Bring the mixture to a gentle simmer, stirring frequently until the sauce thickens. Season with salt, pepper, and nutmeg.
- Preheat your oven to 375°F (190°C). Add the blanched green beans to the skillet with the sauce and toss to coat evenly. If your skillet isn’t oven-safe, transfer the mixture to a 9×13 inch baking dish. Bake for 15 minutes.
- While the casserole bakes, toss the sliced shallots with the remaining olive oil and panko breadcrumbs in a small bowl. After the casserole has baked for 15 minutes, remove it from the oven and sprinkle the shallot mixture over the top. Return to the oven for another 10-15 minutes, or until the shallots are golden brown and crispy.