Fresh Green Bean Casserole with Panko-Almond Topping
Prep: 35 minutes
Bake: 30 minutes • Serves: 8
2 pounds fresh green beans, trimmed and cut into 2-inch pieces
2 tablespoons unsalted butter
1 package (8 ounces) cremini mushrooms, coarsely chopped
1/3 cup chopped shallot
3 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup reduced sodium chicken broth
1/2 cup half and half
1/3 cup grated Parmesan cheese
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup plain panko breadcrumbs
1/3 cup sliced almonds
1. Preheat oven to 350°; spray 13 x 9-inch baking dish with cooking spray.
2. Heat large pot of water to a boil over high heat; add beans, return to a boil and cook 2 minutes or until bright green and tender-crisp. With slotted spoon, transfer beans to large bowl of ice water and let stand 5 minutes; drain and transfer to prepared dish.
3. In large skillet, melt butter over medium-high heat. Add mushrooms; cook 5 minutes or until browned, stirring occasionally. Reduce heat to medium; add shallot and cook 2 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally. Add flour, stirring to coat mushrooms; gradually add broth, half and half, 1 tablespoon cheese, thyme, salt and pepper. Heat to a boil; reduce heat to low and simmer 5 minutes or until thickened. Makes 2 cups.
4. Pour mushroom mixture over beans in dish. In large skillet, cook panko breadcrumbs, almonds and remaining cheese over medium heat 3 minutes or until lightly browned, stirring frequently, being careful not to burn.
5. Sprinkle panko mixture over mushroom mixture; bake 30 minutes. Makes about 8 cups.
Approximate nutritional values per serving (1 cup):
150 Calories, 8g Fat (4g Saturated), 15mg Cholesterol,
250mg Sodium, 17g Carbohydrates, 4g Fiber, 7g Protein