Whole Foods Natural Green Bean Casserole

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PANKO-CRUSTED GREEN BEAN CASSEROLE



Panko-Crusted Green Bean Casserole image

Topped with buttery, crunchy bread crumbs and golden brown onions, this twist on green bean casserole calls for shiitake mushrooms. Substitute button mushrooms for half or all of the shiitakes, if you prefer.

Time 1h15m

Yield Serves 8

Number Of Ingredients 8

2 tablespoons unsalted butter, melted, plus more for the dish
1 tablespoon extra-virgin olive oil
1 pound shiitake mushrooms, stems removed, quartered
1 medium yellow onion, thinly sliced, divided
1 1/2 teaspoon fine sea salt, divided
2 (16.0-ounce) packages frozen green beans, cut or French style, thawed and drained or 2 pounds fresh green beans, trimmed and chopped
1 (11.0-ounce) box condensed cream of mushroom soup
1 1/2 cup panko bread crumbs

Steps:

  • Preheat the oven to 350°F. Butter a 9x13-inch baking dish.
  • Heat oil in a large skillet over medium-high heat.
  • Add mushrooms and cook, stirring occasionally, until liquid has evaporated and mushrooms are tender, about 10 to 12 minutes.
  • Add 2/3 of the onion, 1/2 teaspoon of the salt (and fresh green beans, if using) cook until golden brown, 6 to 8 minutes.
  • Add 1/4 cup water, scraping up any browned bits, and transfer to a large bowl.
  • Stir in frozen green beans (if using), soup and 1/2 teaspoon of the salt. Transfer to the prepared baking dish.
  • In a small bowl, toss bread crumbs with butter, remaining onion and remaining 1/2 teaspoon salt.
  • Scatter over the top and bake until golden brown, about 45 minutes.

Nutrition Facts : Calories 180 calories, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 10 milligrams, Sodium 600 milligrams, Carbohydrate 28 grams, Protein 4 grams

WHOLE FOODS NATURAL GREEN BEAN CASSEROLE



Whole Foods Natural Green Bean Casserole image

This is a Whole Foods Market recipe. I have made it a couple of years for Thanksgiving and everybody loves it! I typically use Amy's brand cream of mushroom soup (semi-condensed) and soymilk instead of buttermilk.

Provided by Dominick and Amanda

Categories     Vegetable

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (15 ounce) can cream of mushroom soup (organic)
2 large sweet onions, peeled, cut in half and thinly sliced (1/4-inch thick)
1/4 cup organic whole wheat flour
1/4 cup unbleached white flour
1/4 teaspoon garlic granules
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 pinch cayenne pepper
1/2 cup buttermilk (or soy milk)
1 cup whole wheat bread crumbs
2 1/2 tablespoons extra virgin olive oil
1 lb fresh green beans, trimmed and cut into 2-inch pieces

Steps:

  • Preheat oven to 425 degrees F.
  • In a large bowl, combine whole wheat flour, white flour, garlic, sea salt, pepper, and cayenne.
  • Add onions and stir well or use clean hands to coat.
  • Pour buttermilk (soy milk) over onions and toss again to coat well.
  • Place breadcrumbs in a separate large bowl. Add olive oil and mix well using clean fingers. Add onions. Toss well, again, coating every onion.
  • Coat a large cookie sheet with olive oil. Transfer onions to prepared cookie sheet (I usually use 2). Bake onions for half an hour, or until golden brown and crispy.
  • While onions are baking, steam green beans until just tender, about 4-5 minutes. If necessary, drain green beans and return to pan.
  • Reduce oven to 350 degrees. Pour mushroom soup into the steamed green beans. Add half the onion rings. Place in an olive-oil sprayed casserole dish. Top with remaining onion rings.
  • Bake for 30 minutes or until hot and bubbly.

NEW AND IMPROVED GREEN BEAN CASSEROLE



New and Improved Green Bean Casserole image

If you wax nostalgic about green bean casserole, try this new take on the classic. Button mushrooms, fresh greens beans and mushroom broth make the base and onion-flavored potato chips make the crunchy, hard-to-resist topping.

Time 40m

Yield Serves 6-8

Number Of Ingredients 11

2 tablespoons unsalted butter or canola oil
1 small yellow onion, chopped
5 ounces button mushrooms, sliced
1 pound blanched green beans, cut into 2-inch pieces, or 1 (1-pound) bag frozen, cut green beans, thawed and drained
1/2 cup reduced-fat sour cream
1/4 cup dry bread crumbs
3/4 cup mushroom broth
1/4 teaspoon fine sea salt
1/2 cup grated Parmesan, optional
3 ounces onion-flavored potato chips
1/8 teaspoon ground black pepper

Steps:

  • Preheat the oven to 350°F.
  • Lightly oil a 9x9-inch ovenproof dish and set aside.
  • Heat butter or oil in a large skillet over medium heat.
  • Add onions and mushrooms, and cook, stirring occasionally, until softened, about 5 minutes.
  • Transfer to a large bowl. Add green beans, sour cream, bread crumbs, broth, salt and pepper to bowl and toss to coat.
  • Add cheese, if using, and toss again.
  • Transfer to prepared dish and crumble potato chips over the top.
  • Cover with foil and bake for 20 minutes.
  • Remove foil and bake for another 10 minutes, or until hot throughout and chips are golden brown. Serve hot.

Nutrition Facts : Calories 410 calories, Fat 19 grams, SaturatedFat 9 grams, Cholesterol 40 milligrams, Sodium 690 milligrams, Carbohydrate 44 grams, Protein 17 grams

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