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Green Bean and Shallot Casserole
Dress up a classic green bean casserole and create a new Thanksgiving tradition when you reimagine this dinner staple. Our version mixes fresh green beans, crimini mushrooms, shallots and garlic to create a new flavor profile everyone will love.
Heat a 1/4 pot of water over medium heat. Add green beans and cover with a lid. Cook for about 3 minutes, remove from heat and drain.
Heat a stainless steel skillet over medium high heat. Add butter, olive oil and 1/2 the shallots, stirring to cook evenly. Cook for 2-3 minutes or until browned and crispy. Remove with a slotted spoon, add a drizzle more olive oil, if needed, and cook remaining shallots. Remove the cooked shallots.
Turn heat to medium and add onions and garlic. Cook until tender, about 2 minutes. Add thyme and mushrooms to the mixture and cook for another 2 minutes. Leave in skillet.
While whisking, add flour to the skillet with the onion, garlic and mushroom mixture. Stir and continue to whisk for 30 seconds to a minute to cook out the flour taste. Add 1 cup milk and broth and cook until simmering. Thicken for about 2 minutes. Add lemon juice, plus salt and pepper for seasoning and remove from heat.
In an 8x9" pan sprayed with nonstick spray, add the green beans and cream mixture. Sprinkle with parmesan cheese and top with cooked shallots. Bake at 350°F for 30 minutes. Keep warm until ready to serve.
100 calories; 5 g fat; 2.5 g saturated fat; 10 mg cholesterol; 4 g protein; 10 g carbohydrates; 2 g fiber; 220 mg sodium; 92 mg calcium (10% of daily value). Nutrition figures based on using fat free milk.