HEALTHIER HOMEMADE GREEN BEAN CASSEROLE
Almond milk and dry white wine combine to make a lighter sauce for this homemade green bean casserole featuring mushrooms, shallots, garlic, and thyme.
Provided by coweed
Categories Side Dish Casseroles Green Bean Casserole Recipes
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a small baking sheet with foil and coat with cooking spray.
- Toss almonds with brown sugar, 1 tablespoon water, and 1/8 teaspoon salt in a small bowl. Spread on the prepared baking sheet.
- Bake in the preheated oven, stirring once, until toasted, about 10 minutes. Let cool; break apart clusters.
- Cook green beans in lightly salted boiling water in a large skillet, covered, about 5 minutes. Drain. Transfer beans to a large bowl of ice water; drain again. Place in a large bowl.
- Heat oil in skillet over medium-high heat. Add mushrooms, shallots, garlic, thyme, and 1/4 teaspoon each salt and pepper. Cook, stirring, until mushrooms are browned and tender and any liquid has evaporated, about 8 minutes. Add to beans and toss to coat. Transfer to a 1 1/2- to 2-quart baking dish.
- Whisk almond milk, wine, cornstarch, and remaining 1/4 teaspoon each salt and pepper in a small bowl. Add to skillet; cook, stirring, over medium heat until thickened and bubbly, scraping up any browned bits, 4 to 7 minutes. Remove from heat and stir in chives. Pour over bean mixture in the baking dish.
- Bake until bubbly, about 30 minutes. Sprinkle with almonds. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 17.7 g, Fat 6.8 g, Fiber 4.5 g, Protein 5.9 g, SaturatedFat 0.6 g, Sodium 298 mg, Sugar 7.4 g
HOMEMADE GREEN BEAN CASSEROLE
Steps:
- Preheat the oven to 375 degrees F.
- Bring a large pot of water to a rolling boil, season with 2 tablespoons salt, and blanch the green beans for 5 minutes. Shock the green beans in a bowl filled with ice water, then remove and set aside to dry.
- Melt the butter in a large cast-iron pan or Dutch oven over medium-high heat. Add the shallots and cook until lightly browned. Add the mushrooms and some salt and pepper, and cook until just softened. Add the flour and stir to coat the mushrooms and shallots. Add the chicken stock, whisking vigorously to smooth out any lumps. Whisk in the half-and-half. Bring to a simmer and cook for 3 minutes. Check the seasoning and adjust with more salt and pepper as needed. Add the green beans, then pour the mixture into a 9-by-13-inch baking dish.
- Bake for 30 minutes. Let the casserole rest for 5 minutes. Sprinkle with fried onions to lend some extra crunch. Serve.
GREEN BEAN CASSEROLE - SLIMMED
Our slimmed down version of this classic offers the creamy mushroom flavor, the sweet tang of onions, and the crunch you expect from Green Bean Casserole, with 60 percent less calories and 80 percent less fat.
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Put the shallots (in their skins) on a small baking dish, roast until soft, about 30 minutes. When cool enough to handle, skin and coarsely chop the shallots. Set aside.
- Bring a medium-large saucepan of water to a boil over high heat. Add kosher salt, to taste. Add the green beans, and cook, uncovered, until crisp-tender and bright green, about 3 minutes. Drain the beans in a colander and rinse with cold water. Transfer the beans to a large bowl.
- In the same saucepan, heat the oil over medium heat. Add the mushrooms, season with 1 teaspoon salt, cook, stirring occasionally, until browned, about 7 minutes. Add the mushrooms to the beans.
- Melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring with a wooden spoon, until golden, about 2 minutes. Slowly whisk in the broth, increase the heat to high, and bring to a boil. Add the shallots, 1 teaspoon of the thyme, and remaining 1/2 teaspoon of salt. Reduce the heat to maintain a simmer and cook until thickened, stirring occasionally, about 5 minutes. Pour the sauce over the vegetables and stir to combine evenly.
- Spray a 2-quart baking dish with vegetable cooking spray. Transfer the vegetable mixture to the pan. Add the remaining 2 teaspoons of thyme to bread crumbs and scatter over the vegetables. Bake uncovered until the sauce bubbles and the crumbs brown, about 20 minutes.
Nutrition Facts : Calories 187 calorie, Fat 7.5 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 669 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 6 grams, Sugar 4 grams
GREEN BEAN CASSEROLE
If you're looking for the best green bean casserole recipe, look no further. This version requires only four ingredients and takes just five minutes of prep time. This green bean casserole is made with cream of mushroom soup, for a reliably creamy taste and crispy fried onions for plenty of crunchy topping every time. Make our easy Green Bean Casserole even easier by pulling it together the day before, then pop it into the oven before the big meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk.
- Bake 20 to 25 minutes, topping with onions during last 5 minutes of baking, until bubbly.
- ALTERNATE METHOD: Heat oven to 325°F. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk. Bake 25 to 30 minutes, topping with onions during last 5 minutes of baking, until bubbly.
Nutrition Facts : Calories 110, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 2 g, TransFat 0 g
HEALTHIER GREEN BEAN CASSEROLE
This sounds similar to my mom's green bean casserole but a healthier version and quicker too as it is cooked in a skillet instead of the oven. Recipe source: Cook's Illustrated
Provided by ellie_
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl toss together shallots, 1/4 teaspoon salt, 1/8 teaspoon pepper and 2 tablespoons flour. Set aside.
- In a skillet heat 3 tablespoon oil over medium high heat; add shallots and cook until golden and crisp (5 minutes).
- Transfer shallots with the oil to baking sheet lined with paper towels.
- Wipe out skillet and return to medium high heat, adding remaining oil (2 tablespoons), mushrooms and 1/4 teaspoon salt, cooking stirring until browned (8 - 10 minutes). Transfer to plate and set aside.
- Wipe out skillet and heat butter over medium heat, adding onion when butter melts, cooking stirring occasionally until edges brown (2 minutes).
- Stir in garlic and remaining flour (1 tablespoon), green beans, thyme and bay leaves.
- Stir in cream, broth, increasing heat to medium high, cover and cook until beans are tender (4-5 minutes).
- Stir in mushrooms, continuing to cook uncovered until beans are tender and sauce thickens (4-5 minutes). Remove from heat.
- Discard bay leaves and thyme, season with salt and pepper.
- Transfer to serving dish, sprinkling with reserved shallots.
Nutrition Facts : Calories 317.9, Fat 26.7, SaturatedFat 10.9, Cholesterol 50.9, Sodium 145.2, Carbohydrate 17.5, Fiber 4.7, Sugar 3.3, Protein 5.7
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4.2/5 (14)Category Side Dishes
- Add the onions and garlic, along with a little water, to a large pan and saute over medium heat until they start to caramelize, being careful not to burn them. When they have caramelized, remove them from the heat and set aside.
- Using a steamer, steam the green beans over 1" water until tender, about 5 minutes. Add the green beans to one half of the onion/garlic mixture in a large bowl.
- Using the same pan as you cooked the onions in, saute the garlic for a minute and then add the chopped mushrooms. They should give off enough water to keep them from sticking, but you can add more water if they stick.
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5/5 (3)Total Time 1 hrCategory Healthy Casserole RecipesCalories 188 per serving
- Toss green beans in a large bowl with 1 tablespoon oil until well coated. Divide between 2 baking sheets and spread in an even layer. Roast, stirring once and rotating the pans top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.
- Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring, for 1 minute more. Add milk and continue to stir, scraping up any browned bits. Cook, stirring, until the sauce bubbles and thickens enough to coat the back of a spoon, about 4 minutes. Remove from the heat. (See Tips)
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