Healthy Green Bean Casserole Food

HEALTHIER HOMEMADE GREEN BEAN CASSEROLE

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.

GREEN BEAN CASSEROLE - SLIMMED

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.

GREEN BEAN AND RICE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Heat oil in large nonstick skillet on medium heat. Add onions; cook and stir 2 min. Stir in mushrooms; cook 3 to 5 min. or until evenly browned, stirring occasionally.
• Combine rice, broth, sour cream and 1-1/2 cups cheese in large bowl. Add mushroom mixture; mix well.
• Spoon rice mixture into 9-inch-square baking dish sprayed with cooking spray; top with beans and remaining cheese. Cover.
• Bake 35 to 40 min. or until casserole is heated through and broth is absorbed, uncovering for the last 5 min.

GREEN BEAN CASSEROLE

Steps:

• Heat 1 tbsp of the butter and the oil in a large pan and fry the mushrooms for 10-15 mins until golden. Stir in the green beans and cook for another 3-4 mins until the beans turn bright green. Scoop out the veg onto a plate.
• Heat the oven to 200C/180C fan/gas 6. Melt the remaining butter in the pan until foaming. Remove from the heat briefly and sprinkle over the flour, stirring into the butter to make a golden brown paste. Return to the heat and add the milk, a splash at a time, continually stirring until all the milk has been added and you get a smooth, thick white sauce. Season well. Stir the beans and mushrooms into the white sauce, and spoon into a medium ovenproof dish.
• Scatter over the crispy onions, then bake for 20-30 mins until bubbling and golden, covering if the onions brown too quickly.

HEALTHY GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• In a small saucepan, heat the 2 tablespoons of canola oil over medium heat. Sprinkle in the flour and stir constantly to form a paste (you are making a roux, used to thicken the broth).
• Once a paste forms, slowly pour in the mushroom broth while whisking constantly to prevent lumps. Continue cooking until broth is thick.
• Meanwhile, layer green beans, mushrooms, and pearl onions in a casserole dish.
• Pour the thickened sauce over and bake for 25 minutes.
• While casserole is baking, place leeks in a small saucepan and add just enough canola oil to cover. Place the saucepan over low heat and allow leaks to slowly crisp. Cook until the leeks have stopped making noise. Remove from oil and drain on paper towels.
• Remove casserole from the oven, stir it, and top with the crispy leeks. Return it to the oven and bake for another 5 minutes. Serve.

GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350°F. Combine soup and milk in 1-1/2 quart baking dish. Stir in beans, mushrooms and 2/3 cup French fried onions. Bake 25 minutes or until the bean mixture is hot and bubbling. Stir then sprinkle with the remaining onions. Bake 5 minutes or until onions are golden brown.