Crunchy green beans coated with healthy creamy sauce, topped with golden onions + Parmesan Crumb topping and baked until crispy and golden on top.
A few housekeeping things. Quickly, I promise:
1. I’m now hanging out on Google +, so you can follow my recipes and posts there. Last week, Facebook made drastic changes and you can see only 3% of my posts there. It is sad. I’m also active on Instagram, so you can follow me there.
Done. Thank you. Now back to green beans.:)
When it comes to green beans, I get picky. Just like with asparagus. They gotta be crispy and tender at same time. The secret to properly cooked green beans is to shock them with ice to stop from further cooking.
This green bean casserole turned out better than I expected and definitely can be added to your Christmas menu. Mom and grandma will be proud.;)
It reminded me of my Parmesan Green Beans.
Made all from scratch vs. traditional recipes that are calling for cans of soup. To make the creamy sauce I used unsweetened almond milk (any milk works), freshly grated Parmesan cheese and a tiny bit of my favourite organic cream cheese. Married together, a delicious clean & creamy sauce came together.
It was the prefect amount of sauce to make the casserole moist and green beans not swimming in cans and cans of mushroom soup. And then you “swimming” in stretchy pants.
The Parmesan Crumb topping is out of this world. I LOVE crispy fried onions! I can eat them with a spoon. Add a bit of Parmesan cheese, bread crumbs (Panko or even better whole wheat) and water to form the crumbs. Sprinkle on top, it melts and you die.
Go ahead, put on your skinny jeans and stuff your face off with this clean green bean casserole this Christmas.
Substitute whole wheat flour with any gluten free flour and you got a gluten free meal. You can use frozen beans, just make sure they are thawed and drained properly. Spice it up with red pepper flakes.
- 2 lbs green beans, trimmed and cut into 2" pieces
- Cooking spray
- 10 small white mushrooms, sliced
- 3 tbsp whole wheat flour
- 1 cup almond milk, unsweetened
- 1 cup water
- 2 tbsp cream cheese
- 1/4 cup Parmesan cheese, grated (not packed)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp extra virgin olive oil
- 3 small onions, thinly sliced into circles
- 1/2 cup whole wheat or Panko breadcrumbs
- 1/3 cup Parmesan cheese, grated (not packed)
- 3 tbsp water
- Preheat oven to 375 degrees, spray large baking dish (approximately 8 x 11) with cooking spray and set aside.
- Bring water to a boil in a large pot. Add beans along with pinch of salt, bring to a boil, reduce heat to medium and cook for 5-6 minutes or until al dente. Green beans should be firm and not too soft. Drain and add a few cups of ice to stop the cooking process. Set aside.
- Preheat large skillet on medium high and add olive oil. Add onions and cook until golden brown/almost charred, stirring occasionally. Transfer to a medium bowl. Set aside.
- Return skillet to heat, spray with cooking spray and add mushrooms. Cook until golden brown.
- Reduce heat to low and add flour. Stir enough to coat the mushrooms. Slowly pour almond milk and whisk while you pouring, until no lumps are left. Add water, cream cheese, Parmesan cheese, salt and pepper and whisk again. Bring to a boil and let simmer to thicken, for about 3-4 minutes.
- In the meanwhile, add breadcrumbs, Parmesan cheese and water to a bowl with onions and mix with your hands until crumbs appear.
- Drain green beans, add the sauce and stir to combine.
- Transfer green beans to prepared baking dish and sprinkle with topping. Bake uncovered for 25 minutes. Serve warm. Casserole tastes best within first couple hours after it has been cooked.
Servings Per Recipe: 6
Amount Per Serving = 1 cup:
Total Fat: 7.6 g
Cholesterol: 12.4 mg
Sodium: 458.5 mg
Total Carbs: 20.0 g
Dietary Fiber: 5.9 g
Protein: 9.3 g
WW Points+: 5