Recipe for the week of Nov. 25 - Dec. 1, 2024

Green Bean Casserole

If you’re responsible for the green beans this year, here’s a delicious way to prepare them from skinnytaste.com

Ingredients:

• 2 lbs green beans, cut in half, trimmed and washed

For the green bean topping:

• 1 tbsp olive oil

• 1 cup shallots, finely diced

• 1/2 cup seasoned breadcrumbs, or gluten free panko

• 1 tbsp grated Romano or Parmesan cheese

• 1/2 tsp dried thyme, or 1 tsp fresh

For the green bean mixture:

• 1 tbsp olive oil

• 1/3 cup shallots, minced

• 16 oz sliced mushrooms, (I used cremini)

• salt and black pepper, to taste

• 1/4 cup flour, or gluten free flour

• 1 cup reduced sodium chicken broth, or vegetable broth for vegetarian

• 1 cup 2% milk

• 1/4 cup grated Pecorino Romano cheese

Instructions:

1. Boil a large pot of water, add the green beans to the boiling water and blanch for 2 mins (6-8 mins if you like them softer). Drain in a colander and rinse under cold water or an ice bath to stop them from cooking.

2. Make the topping, heat a medium-sized skillet over medium heat.  Add the shallots and sauté about 3-5 mins, stirring occasionally until golden brown.

3. Reduce heat to medium-low, add breadcrumbs, grated cheese and thyme; sauté until golden brown, about 5-6 mins, stirring frequently, careful not to burn.

4. Preheat the oven to 375F. Lightly spray a 13 x 9 inch baking dish.

5. Heat oil in a large sauté pan over medium-high heat. Add shallots and sauté 1 to 2 mins. Add mushrooms, season with salt and pepper and sauté 6-8 mins, stirring occasionally.

6. Sprinkle flour over the mushrooms, stir constantly for about a minute, then slowly add chicken stock, then milk.

7. Bring to a low boil, and cook stirring occasionally until thickened, about 3 mins. Stir in grated cheese.

8. Add blanched green beans and mix well, season with salt and pepper as needed; pour into prepared baking dish.

9. Top with toasted breadcrumbs and bake about 30 mins.

Enjoy!