Home-style Green Bean Casserole

green-bean-casserole

This essential holiday casserole gets a much-needed makeover from fresh veggies and a lightened, but super-rich homemade sauce.

Ingredients

  • 1 1/2 pounds fresh green beans, trimmed
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups 2% reduced-fat milk
  • 1/2 cup nonfat buttermilk
  • 1 tablespoon Ranch dressing mix
  • 2 teaspoons chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon butter $
  • 1 (8-oz.) package sliced fresh mushrooms
  • Vegetable cooking spray $
  • 1 cup French fried onions, crushed
  • 1/2 cup panko (Japanese breadcrumbs)
  • 2 plum tomatoes, seeded and chopped

Preparation

1. Preheat oven to 350°. Cook green beans in boiling salted water to cover in a Dutch oven 4 to 6 minutes or to desired degree of doneness; drain. Plunge into ice water to stop the cooking process; drain and pat dry.

2. Melt 2 Tbsp. butter in Dutch oven over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in 1 1/2 cups milk; cook, whisking constantly, 3 to 4 minutes or until sauce is thickened and bubbly. Remove from heat, and whisk in buttermilk and next 4 ingredients.

3. Melt 1 tsp. butter in a medium skillet over medium-high heat; add mushrooms, and sauté 6 to 8 minutes or until lightly browned. Remove from heat; let stand 5 minutes. Gently toss mushrooms and green beans in buttermilk sauce. Place in a 13- x 9-inch or 3-qt. baking dish coated with cooking spray.

4. Combine French fried onions and next 2 ingredients; sprinkle over green bean mixture.

5. Bake at 350° for 25 to 30 minutes or until golden brown and bubbly. Serve immediately.

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