Lightened Up Green Bean Casserole

I know it’s not the right season for today’s recipe… but I don’t know that the weather has to be cold to enjoy one of my favorite side dishes!

GREEN BEAN CASSEROLE: Oh yeah… one of my absolute favorite dishes. When I spotted this recipe on Skinnytaste last fall, I HAD to make it, and I was even able to talk Beth into adding it to our holiday menu.

[pinterest]The truth about regular green bean casserole is that it’s wildly unhealthy when you’re making it with the original recipe. All that cream of mushroom soup and those crunchy fried onions really ruin any hopes of the dish being good for you.

When I saw that Gina had tackled this holiday favorite, and figured out a way to make it healthy, I knew it would quickly become a family favorite. And, I was right!

** We made this recipe over the Christmas holidays, so you’ll notice extra special helpers in some of my pictures. Hailey was an amazing sous-chef, and even took some of the pictures you see below. Little Hayden also jumped in to help! Enjoy!

Lightened Up Green Bean Casserole

From SkinnyTaste

Serves 8

INGREDIENTS

For the topping:

1 tbsp olive oil

1 cup shallots, finely diced

1/2 cup seasoned breadcrumbs

1 tbsp grated Romano or Parmesan cheese

1/2 tsp dried thyme (or 1 tsp fresh)

For the green beans:

1 tbsp olive oil

1/3 cup shallots, minced

16 oz sliced mushrooms, (I used cremini)

1/4 cup flour

1 cup reduced sodium chicken stock (or vegetable for vegetarian)

1 cup 2% milk

1/4 cup grated Pecorino Romano cheese

INSTRUCTIONS

1. Boil a large pot of water, when boiling add green beans and blanch for 2 minutes (or 6-8 minutes if you like them softer).

2. Remove from the heat to an ice bath to stop the cooking process.

3. Meanwhile make the topping, heat a medium-sized skillet over medium heat. Add the shallots and sauté about 3-5 minutes, stirring occasionally until golden brown. Reduce heat to medium-low, add breadcrumbs, grated cheese and thyme; sauté until golden brown, about 5-6 minutes, stirring frequently, careful not to burn.

4. Preheat the oven to 375°. Lightly spray a 13 x 9 inch baking dish. Heat oil in a large sauté pan over medium-high heat. Add shallots and sauté 1 to 2 minutes. Add mushrooms, season with salt and pepper and sauté 6-8 minutes, stirring occasionally.

5. Sprinkle flour over the mushrooms, stir constantly for about a minute, then slowly add chicken stock, then milk. Bring to a low boil, and cook stirring occasionally until thickened, about 3 minutes. Stir in Romano cheese.