Easy Green Bean Casserole - healthier version, no mushroom soup
- 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
- more salt and pepper to taste
- vegetable oil
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.
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.
Course: Main Course
Nutrition Information Calories: 230, Fat: 12g, Saturated Fat: 6g, Cholesterol: 31mg, Sodium: 446mg, Potassium: 476mg, Carbohydrates: 20g, Fiber: 3g, Sugar: 9g, Protein: 10g, Vitamin A: 23.5%, Vitamin C: 18.9%, Calcium: 25.4%, Iron: 10%