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Friday, October 17, 2014

Green Bean Casserole

Now that fall is upon us, I've begun thinking about the dishes I love around Thanksgiving and while my husband was in the store, he bought a bunch of green beans, so I decided to try out a new green bean recipe (that didn't involve Cream of Mushroom soup!)
. I decided on a hybrid of this recipe from Oh She Glows and the one she used from Fat Free Vegan Kitchen, although I didn't keep it vegan...oops! Hope you enjoy :)

1.5 lbs fresh green beans, trimmed and cut into bite-sized pieces
10 oz button mushrooms, sliced
1 garlic clove, minced
1/2 yellow onion, chopped
salt and pepper
generous pinch of cayenne pepper
olive oil
2tbsp of whole wheat flour
3/4c veggie broth
1/2c milk
3 pieces of whole wheat bread, toasted
1.5tbsp butter

  1. Boil water in a large pot and drop in the beans. Cook for 6-8 minutes. Drain beans.
  2. Put some olive oil in a pan. Add minced garlic and onion. Cook until onion is translucent. 
  3. Add the mushrooms, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. 
  4. Whisk the flour into the vegetable broth and add to the mushrooms and onion mixture. Simmer, stirring, until mixture thickens. 
  5. Add the milk and simmer until thick, about 5-10 minutes. Taste, adjust the seasonings, and stir in the beans.
  6. Put the bread, butter, salt, and pepper into a food processor and pulse until crumbly. 
  7. Place the green beans into an oiled casserole dish and top with the bread and butter crumbles. 
  8. Bake at 350 F for about 20-5 minutes. 
  9. I served with parmesan cheese sprinkled on top.

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