Instructions
- In a large pot of salted boiling water, add green beans and cook until bright green and crisp-tender, 2-3 minutes.
- Quickly drain and transfer to a prepared ice bath to0 cool, drain and transfer the green beans to the casserole.
- Heat oil in a large nonstick pan over medium-high heat. Add mushrooms and cook, stirring occasionally for about 5 minutes.
- Add garlic and season with oregano, salt, and pepper, and continue to cook for a minute or so, or until garlic is fragrant and mushrooms are golden. Transfer to the casserole, mixing it with the green beans.
- In a saucepan whisk milk, cornstarch, salt and pepper. Bring it to the boil, and stir in the cheese. Continue to simmer for a couple of minutes, until sauce thickens and cheese has melted.
- Remove from heat and add it to the green bean casserole, and toss until combined. Sprinkle with panko and place it into the preheated oven.
- Bake at 350 F until bubbly and golden on tops, about 10-12 minutes. Enjoy!
Notes:
Calories: 171kcal | Carbohydrates: 20g |
Protein: 9g| Fat: 8g | Saturated Fat: 3g |
