Easy Green Bean Casserole {NO MUSHROOM SOUP}
Easy Green Bean Casserole - healthier version, no mushroom soup
Servings: 6
Ingredients
- 1 1/2 pounds green beans (fresh or frozen, thawed properly if frozen)
For the sauce:
- 6-7 white mushrooms
- 2 tbsp flour , mixed with 2-3 tbsp cold water
- 2 cups milk (I used 2%)
- 3 oz cream cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
For the topping:
- 1 large yellow onion , sliced
- 1/2 cup Panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 1-2 tbsp olive oil
Other:
- more salt and pepper to taste
- vegetable oil
Instructions
- Fill a large bowl with ice cold water.
- Bring a large pot of water to a boil. Add a pinch of salt. Add green beans and cook for 5 minutes. Drain and transfer beans to the bowl with cold water. Let them cool for 2-3 minutes, then drain the water.
- Preheat oven to 375 F.
- In a medium pan, over medium heat saute onions in 2 tbsp vegetable oil until golden. Transfer to a plate and set aside.
- Add mushrooms and cook until liquid has almost evaporated. Reduce heat to medium-low. Add milk. Add flour (mixed with water) and give it a stir. Add cream cheese, salt and pepper. Whisk and bring to a boil. Cook for 4-5 minutes, until thickened.
- Prepare the topping - in a bowl combine bread crumbs, Parmesan cheese, olive oil and onions. Mix with your hands to combine.
- Spray an oven safe baking dish with cooking spray. Add green beans and mushroom sauce. Stir to combine.
- Add topping.
- Bake for 30 minutes. Test if green beans are cooked and tender, if not- cook for 5-10 more minutes.
- Serve warm. Keep refrigerated for up to 5 ways.
Nutrition
Calories: 230kcal | Carbohydrates: 20g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 446mg | Potassium: 476mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1175IU | Vitamin C: 15.6mg | Calcium: 254mg | Iron: 1.8mg