healthy green bean casserole

By Ambitious Kitchen · 75 min

Ingredients

Instructions

1. Preheat the oven to 400°F. Line a large baking sheet with parchment and spray it with nonstick spray.
2. Toss the sliced onions in a large bowl with 1 tablespoon olive oil, the flour, panko, garlic powder and salt. Spread on the sheet and bake for 15–25 minutes, tossing every 8–10 minutes, until crispy. Set the onions aside and reduce the oven to 350°F.
3. Boil a large pot of salted water. Cook the green beans in two batches for 2–3 minutes each, moving them to a large bowl with tongs.
4. In a large skillet over medium-high heat, melt 2 tablespoons butter. Add the mushrooms, salt and pepper and cook, stirring occasionally, for 8–10 minutes until all liquid is absorbed and they are golden. Stir in the thyme, red pepper flakes and garlic and cook for 1 minute until fragrant.
5. In the same skillet over medium heat, melt 3 tablespoons butter. Whisk in ¼ cup flour until a paste forms for 15–30 seconds. Slowly add 2 ¼ cups broth while whisking vigorously to avoid lumps.
6. Bring the sauce to a boil, then reduce the heat and simmer for 5 minutes, stirring often, until thickened like gravy. If too thick, add ¼–½ cup more broth. Off the heat, stir in the parmesan and ½ teaspoon garlic powder, then season with salt and pepper to taste.
7. Spray a 2-quart baking dish or 9x13-inch pan with nonstick spray or grease it. Add the green beans, mushrooms and one quarter of the crispy onions and toss gently.
8. Pour the sauce over everything, cover with foil and bake for 25–30 minutes. Remove the foil, scatter the remaining onions on top and bake for 5–10 more minutes.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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