Lighten Up Green Bean CAsserole
From tuilelaith 7 years agoIngredients
- Mushrooms shopping list
- 1 lb. mushrooms, sliced shopping list
- 1 medium onion, diced shopping list
- 2 tsp. minced garlic shopping list
- 1 Tbsp. canola oil shopping list
- cheese Sauce shopping list
- 2 Tbsp. butter shopping list
- ¼ cup flour shopping list
- 3 cups skim milk shopping list
- ½ cup Parmesan cheese shopping list
- ½ tsp. Tabasco hot sauce shopping list
- 2 tsp. low sodium soy sauce shopping list
- Salt and pepper to taste shopping list
- Green beans shopping list
- 2 lbs. fresh green beans, washed and ends clipped shopping list
- 5 oz. can sliced water chestnuts shopping list
- Topping shopping list
- ½ cup sliced almonds shopping list
- ½ cup panko crumbs shopping list
- ¼ cup Parmesan cheese shopping list
How to make it
- In a large saute pan add the oil on medium heat and saute the onions and garlic for about 2 min. stirring occasionally.
- Add the mushrooms and continue to cook until tender and moisture has been released from them.
- Meanwhile boil green beans in salted water for 3-4 min. until still tender crisp.
- Drain and immediately immerse in ice water. Set aside in a large bowl.
- Preheat oven to 375F. and spray a casserole dish with cooking spray and set aside.
- To make the cheese sauce, melt the 2 Tbsp. of butter in a small pot and add the flour, cook for 1-2 min. stirring.
- Slowly whisk in the skim milk until smooth.
- Bring up to a simmer and once thickened add the ½ cup Parmesan cheese, stirring.
- Then stir in the Tabasco, soy sauce, and salt and pepper to taste.
- Pour over the green beans and add the mushrooms mixture and water chestnuts. Gently stir to mix.
- Pour into the prepared casserole.
- You can make this ahead of time to this point and refrigerate covered.
- When ready to bake, mix the panko crumbs, almonds and ¼ cup Parmesan together and sprinkle on top of the casserole.
- Bake for 30-35min. or until bubbly and the top is slightly browned.
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