A+ Green Bean Casserole
Receive winning marks at your holiday dinner by serving this A+ Green Bean Casserole recipe from The California Walnut Commission. Featuring only all natural ingredients, this easy vegetable-based recipe is much better for you than the typical holiday side dish casserole. To make this dish fit for a vegetarian diet, use vegetable stock instead of chicken stick.
Notes
Like this recipe? You'll love all of these 8 Green Bean Recipes for Thanksgiving made Healthy.
Serves8
Preparation Time15 min
Cooking Time45 min
Cooking MethodCasserole
Ingredients
- 2 tablespoons vegetable oil spread
- 4 ounces mushrooms, minced
- 1 cup chopped onion
- 3 tablespoons flour
- 1 1/2 cup chicken stock
- 1/2 cup fat-free half and half
- 3/4 teaspoon salt
- Black pepper, freshly ground to taste
- 1 1/2 pound fresh green beans, trimmed
- TOPPING:
- 2/3 cup crushed whole grain seasoned croutons
- 2/3 cup chopped walnuts
- 2 tablespoons vegetable or soy spread, melted
- 1/2 cup minced onion
Instructions
-
Melt spread in a medium saucepan over medium heat. Add mushrooms and onion; cook, stirring frequently, for 10 minutes. Stir in flour; cook and stir for 5 minutes more.
-
Slowly add stock and bring mixture to a boil; reduce heat and simmer for 10 minutes. Stir in half & half and season with salt and pepper; set aside.
-
Preheat oven to 350 degrees F.
-
Cook beans in boiling water for 5 minutes. Drain well then add to mushroom sauce; toss to coat with mixture.
-
Transfer to an 11 X 7-inch baking dish. Stir together all topping ingredients until well blended and sprinkle around the edge of the beans.
-
Bake for 20 minutes or until golden brown on top.
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