Healthy Green Bean Casserole
A healthier alternative to the traditional Thanksgiving green bean casserole.
Ingredients for Onion Topping:
- 1/2 tsp canola oil
- 1 cup onion, thinly sliced
- 1/2 cup fresh breadcrumbs
Ingredients for Sauce and Green Beans:
- 2 cups skim milk
- 6 black peppercorns
- 1 bay leaf
- Pinch grated nutmeg
- 1/2 tsp canola oil
- 1 small onion, finely chopped
- 1/2 lb mushrooms, trimmed and sliced (3 cups)
- 1 clove garlic, finely chopped
- 1/4 cup all-purpose flour
- 1/4 cup reduced-fat sour cream
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 1 9-oz package frozen green beans or 2 cups fresh green beans
Instructions
Here are your instructions to make topping:
Heat oil in a large non-stick skillet over low heat.
Add sliced onion and cook, stirring occasionally, until tender and golden, about 30 minutes. Set aside.
Preheat oven to 350 degrees. Spread breadcrumbs on a baking sheet and toast, stirring once, until lightly browned, 5-to-10 minutes. Set aside.
Here are your instructions to make sauce:
Combine milk, peppercorns, bay leaf, and nutmeg in a medium saucepan and heat over low until steaming.
Remove from heat, let stand for 5 minutes, and then strain into a measuring cup. (Discard peppercorns and bay leaf.)
Meanwhile, heat oil in a large saucepan over medium heat. Add chopped onion and cook, stirring often, until golden, 3-to-4 minutes.
Add mushrooms and garlic and cook, stirring, until tender, 3-to-4 minutes.
Sprinkle flour over the vegetables and cook, stirring, for 1 minute.
Slowly pour in the milk, whisking constantly. Bring to a boil, stirring.
Reduce heat to low and cook, stirring, until thickened, about 1 minute.
Remove from heat. Whisk in sour cream, salt and pepper.
Recipe Notes
