Lightened Up Green Bean Casserole with Shallot Crumb Topping Recipe
Not your Momma’s Green Bean Casserole!
Confession: I strongly dislike mushy green beans.
But, seeing how so many of you love green bean casserole, and after getting a Williams Sonoma Catalog with a (not light) recipe inside, I was inspired to give this a try.
I blanched my green beans for 2 minutes so they wouldn’t turn to mush. If you like your green beans soft, I would boil them for 5-7 minutes.
I made a mushroom sauce with milk and chicken stock instead of heavy cream. After tasting it, I thought it needed a little extra something, so I added some Pecorino Romano.
That fixed the flavor problem! Then came the topping, I wasn’t about to fry onions so I chopped up some shallots and decided to go with a toasted bread crumb topping instead. Next time I may add a little bacon to this (yes, there will be a next time). Put it in the oven and crossed my fingers. When it came out of the oven I served myself a plate and thought it was pretty good! In fact, I had to servings, but this was my lunch so I didn’t feel guilty.
Tips: Next time I make this I will cut the green beans in half, I think it would be easier to serve. Panko would work great in place of the bread crumbs. Adding a little bacon or pancetta to the crumbs would be delicious in my opinion. You can certainly halve this to feed a family of 4. Hope you enjoy!
Lightened Up Green Bean Casserole with Shallot Crumb Topping
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