Home-style Green Bean Casserole |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This essential holiday casserole gets a much-needed makeover from fresh veggies and a lightened, but super-rich homemade sauce. Ingredients:
1 1/2 pounds fresh green beans, trimmed |
2 tablespoons butter |
1/4 cup all-purpose flour |
1 1/2 cups 2% reduced-fat milk |
1/2 cup nonfat buttermilk |
1 tablespoon ranch dressing mix |
2 teaspoons chopped fresh thyme |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 teaspoon butter |
1 (8-oz.) package sliced fresh mushrooms |
vegetable cooking spray |
1 cup french fried onions, crushed |
1/2 cup panko (japanese breadcrumbs) |
2 plum tomatoes, seeded and chopped |
Directions:
1. Preheat oven to 350°. Cook green beans in boiling salted water to cover in a Dutch oven 4 to 6 minutes or to desired degree of doneness; drain. Plunge into ice water to stop the cooking process; drain and pat dry.
2. Melt 2 Tbsp. butter in Dutch oven over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in 1 1/2 cups milk; cook, whisking constantly, 3 to 4 minutes or until sauce is thickened and bubbly. Remove from heat, and whisk in buttermilk and next 4 ingredients.
3. Melt 1 tsp. butter in a medium skillet over medium-high heat; add mushrooms, and sauté 6 to 8 minutes or until lightly browned. Remove from heat; let stand 5 minutes. Gently toss mushrooms and green beans in buttermilk sauce. Place in a 13- x 9-inch or 3-qt. baking dish coated with cooking spray.
4. Combine French fried onions and next 2 ingredients; sprinkle over green bean mixture.
5. Bake at 350° for 25 to 30 minutes or until golden brown and bubbly. Serve immediately.
|
|