Cheddar Green Bean Casserole

Cheddar Green Bean Casserole2Ingredients

6 cups fresh green beans, cut into 1-inch pieces (use canned green beans if you must)

4 ½ teaspoons olive oil, divided

1 tablespoon unsalted butter

½ cup finely minced onion

8-ounces white mushrooms, finely chopped

2 teaspoons chopped fresh thyme

½ teaspoon salt

¼ teaspoon pepper

1/3 cup all-purpose flour

1 cup reduced-sodium chicken broth or vegetable broth

1 cup low-fat milk

2 cups (8 oz.) sharp cheddar cheese, shredded and divided

3 tablespoons dry bread crumbs

½ teaspoon paprika

¼ teaspoon onion powder

 

Directions

  1. Preheat oven to 425º. Coat a 2-quart baking dish with cooking spray.
  2. Meanwhile, in a large saucepan cook the fresh beans until crisp tender (about 4 minutes) or cook by steaming if possible. Drain off all liquid.
  3. Heat 4 teaspoons oil and butter in a large skillet over medium-high heat. Add onions and cook until just starting to brown, 2-3 minutes. Add mushrooms, thyme, salt, and pepper. Cook, stirring occasionally until the mushrooms have released their juices and the liquid has evaporated.
  4. Sprinkle flour over the mushroom mixture and stir to coat. Add broth and milk and bring to a simmer stirring oftn until the sauce is thickened, about 5 minutes. Remove from the heat and stir in 1 ½ cups shredded cheese. Add the green beans and stir to combine.
  5. Transfer the mixture to the prepared casserole dish. Top with the remaining ½ cup shredded cheese.
  6. In a small bowl, stir together the bread crumbs and the remaining ½ teaspoon oil. Add paprika and onion powder and stir until the breadcrumbs are evenly moist and bright orange. Sprinkle over the casserole.
  7. Bake the casserole for 20-25 minutes until bubbling and golden brown on top. Allow to cool slightly before serving.

 

Yield: 10 servings

Recipe source: healthyseasonal recipes.com

One response to “Cheddar Green Bean Casserole

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