Green Bean Casserole - Slimmed


Nov 18, 2021

 by Julie Nedell
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Our slimmed down version of this classic offers the creamy mushroom flavor, the sweet tang of onions, and
the crunch you expect from Green Bean Casserole, with 60 percent less calories and 80 percent less fat.
Level: Intermediate
Total: 1 hr 5 min
Prep: 45 min
Cook: 20 min
Yield: 6 servings

Ingredients:

3 to 4 medium shallots, in their skins
Kosher salt, plus 1 1/2 teaspoons
1 pound fresh green beans, stemmed, and
halved crosswise
1 tablespoon extra-virgin olive oil
8 ounces cremini mushrooms, sliced (about
4 cups)
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups mushroom, vegetable, or chicken
broth (see Cook's Note)
3 teaspoons fresh thyme leaves
Freshly ground black pepper
Vegetable cooking spray
1 cup fresh bread crumbs
Directions:
Preheat the oven to 400 degrees F. Put the shallots (in their skins) on a small baking dish, roast until soft, about
30 minutes. When cool enough to handle, skin and coarsely chop the shallots. Set aside.
Bring a medium-large saucepan of water to a boil over high heat. Add kosher salt, to taste. Add the green
beans, and cook, uncovered, until crisptender and bright green, about 3 minutes. Drain the beans in a colander
and rinse with cold water. Transfer the beans to a large bowl.
In the same saucepan, heat the oil over medium heat. Add the mushrooms, season with 1 teaspoon
salt, cook, stirring occasionally, until browned, about 7 minutes. Add the mushrooms to the beans.
Melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring with a wooden spoon,
until golden, about 2 minutes. Slowly whisk in the broth, increase the heat to high, and bring to a boil. Add the
shallots, 1 teaspoon of the thyme, and remaining 1/2 teaspoon of salt. Reduce the heat to maintain a simmer and cook
until thickened, stirring occasionally, about 5 minutes. Pour the sauce over the vegetables and stir to combine
evenly.
Spray a 2-quart baking dish with vegetable cooking spray. Transfer the vegetable mixture to the pan. Add
the remaining 2 teaspoons of thyme to bread crumbs and scatter over the vegetables. Bake uncovered until the sauce bubbles and the crumbs brown, about
20 minutes.
Cook’s Note
There has been an explosion of prepared broths on the market. We particularly like the mushroom broth in the aseptic packaging. However, for this recipe, make sure
you don't use an Asian-style mushroom broth. If you can't find mushroom, a vegetable or chicken broth is a suitable substitute. When sauteing mushrooms, salt
them right away--they will release moisture and you can use less oil - 1 cup fresh bread crumbs has less calories than 1 cup dried - Roasting whole shallots is an
excellent way to cook them using absolutely no fat