The version of this green bean casserole that I am going to share with you is healthier than most. It’s a casserole made from scratch; meaning a few canned ingredients have been omitted and replaced by fresh ones. You will not feel guilty serving this to your family because of that fact alone. Thank you for this recipe, Cook The Story. Speaking of Cook The Story, one of our friends over there has this to say about the recipe:
“This Green Bean Casserole recipe is creamy, mushroomy and oniony like the original but without all the canned foods. Even with the use of fresh ingredients, it’s still a snap to make.”
That’s actually what I love most about this recipe. Even though it’s mostly made from scratch, it’s still easy to prepare. And it’s tasty too, which is why it’s a hit with the family!
This made my husband crazy in a good way.
Ingredients
- 1 cup panko breadcrumbs
- 1/2 cup Sargento finely grated Parmesan cheese
- Morton salt
- McCormick black pepper
- Bertolli olive oil
- 1 and 1/2 lbs. Green Giant green beans, trimmed an cut into 2 inch lengths
- 8 ounces Green Giant mushrooms, thinly sliced
- 1 medium onion, thinly sliced
- 3 Tbsp Gold Medal flour
- 1 (370ml) can of Borden 2% evaporated milk or whole milk
Instructions
- Preheat the oven to 425ºF. In a small bowl combine the breadcrumbs, Parmesan cheese, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and 1 tablespoon of olive oil. Set aside.
- Combine the beans, 1 tablespoon olive oil, 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a 13×9″ cake pan. Roast for 10 minutes and then shake the pan. Continue to roast until beans are fork tender, 10-15 more minutes.
- Meanwhile, warm 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the mushrooms and onions and cook, stirring occasionally, until well-browned, 7-9 minutes. Reduce heat to medium. Add 1/4 teaspoon of salt and the flour. Stir well to coat all the mushrooms in flour. Stir in the evaporated milk. Heat while stirring continuously until the liquid is bubbling and thick. Taste and add more salt and pepper if needed (I add about another 1/4 teaspoon of each).
- Pour the creamy mushrooms over the beans and stir to combine. Sprinkle with the breadcrumb mixture and bake until browned on top, 18-22 minutes.
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Quick Tip: Serve this with crusty bread.
Thanks again to Cook The Story for this amazing recipe.
