Green Bean Casserole

Sharon Reid

Process

  • 4 Servings
  • 25 Minutes

Ingredients

  • 1½ lb Fresh Green Beans trimmed
  • 1 Tbsp Extra-Virgin Olive Oil
  • 1 Cup Button Mushrooms Finely Chopped
  • 3-4 Garlic Cloves minced
  • ½ Tbsp Dried Oregano
  • Kosher Salt and Pepper to taste
  • ½ Cup Low-fat milk of choice
  • 1 Tbsp Cornstarch
  • ½ Cup Shredded Cheddar Cheese
  • ¼ Cup Whole Wheat Panko

Green bean casserole

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 |

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