Light + Tasty Green Bean Casserole
- roughly 1 pound of fresh green beans, rinsed and trimmed
- 8-12 ounces of button mushrooms , trimmed and sliced
- 4-6 ounces of french fried onions, homemade or store bought
- 2 Tablespoons of butter
- 2 cloves of garlic, minced
- 1/4 teaspoon of nutmeg
- 2 Tablespoons all-purpose flour
- 1 cup of mushroom or veggie broth
- 1 cup of almond milk
- a sprinkle of garlic powder if you have it!
- Salt and Pepper, to taste
- Preheat oven to 400 F.
- Blanch green beans by bringing a pot or skillet of water to boil, adding green beans, then removing after 3-5 minutes. You'll want them bright green and slightly tender. While the green beans are cooking, add ice and water to a large bowl and set aside. This will serve as your ice bath to shock the green beans and prevent them from continuing to cook. No mushy green beans here! Once the beans have finished boiling, drain them in a colander, pop em in the ice bath, and then drain again.
- Set aside.
- Next melt your butter in a skillet on medium-high heat.
- Add the mushrooms, along with a sprinkle of garlic powder, salt, and pepper.
- Saute, stirring occasionally, until the mushrooms begin to give up some of their liquid.
- Next add the minced garlic and 1/4 tsp nutmeg and continue to cook for another 1 to 2 minutes.
- Add your flour and stir to combine.
- Cook for 1 minute and add the broth.
- Simmer for about a minute, then decrease the heat to medium-low.
- Add your almond milk and cook until the mixture thickens, stirring occasionally, for approximately 6 to 8 minutes.
- Remove from the heat and stir in 1/4 of the onions and all of the green beans.
- Top with the remaining onions.
- Place into the oven and bake until bubbly for approximately 15 minutes.
So… How was it? So yummy! In theory this recipe serves 4, but in reality I only ever get 2-3 servings out of it. Either one for me and one for Paul…. or 3 small servings for just moi over the course of 2 days. At least that’s standard operating procedure around here!
It’s good. REALLY good! Like last year, I plan on making this all fall/winter long and probably won’t tire of it until I go salad crazy in the spring. So put down the pumpkin, and make this for dinner. You’ll be happy you did! <3