CLEAN Green Bean Casserole!

Absolutely no joke – I eat more GBC than turkey at Thanksgiving. This year, I’m going to attempt this recipe so I don’t feel nearly as bad 😉

 

Adding 1 or 2 cleaned up versions of favorites can make a huge difference for staying on track this Holiday Season!

Today: Clean Green Bean Casserole

Ingredients:

  • 2 lbs green beans, trimmed and cut into 2″ pieces

Cooking spray

For Creamy Sauce:

  • 10 small white mushrooms sliced
  • 3 tbsp whole wheat flour
  • 1 cup almond milk, unsweetened
  • 1 cup water
  • 2 tbsp Greek Yogurt
  • 1/4 cup Parmesan cheese, grated (not packed)
  • 1/2 tsp salt 1/4 tsp ground black pepper

For Parmesan Topping:

  • 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

Directions

  • 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.
  • Storage Instructions: Refrigerate covered for up to 1 day
  • Fix Guide: 1 Green, ¼ Yellow, ¼ Blue
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