A from-scratch version of the classic Thanksgiving side.
Category: Side Dish, Holiday
Ingredients
Onions:
3 medium onions, cut in half lengthwise and thinly sliced
⅓ cup all-purpose flour
3 Tbsp panko breadcrumbs
1 tsp sea salt
Casserole:
1.5 lbs fresh green beans, trimmed and cut in half
2 Tbsp olive oil
1 lb cremini mushrooms, quartered
½ tsp sea salt
¼ tsp ground black pepper
2 cloves garlic, minced
¼ tsp freshly grated nutmeg
⅛ tsp cayenne pepper
2 Tbsp all-purpose flour
1 cup low-sodium vegetable broth
12 oz (one package) silken tofu, pureed
Instructions
Preheat oven to 400 F. Spray a cookie sheet with cooking spray.
In a large bowl, combine flour, breadcrumbs, and salt. Toss onions in flour mixture until coated. Spread on baking sheet and bake for 25-30 minutes, stirring several times during baking. Remove from oven and set aside.
Bring a large stockpot of water to a boil. Pour in green beans and cook for five minutes. Drain and plunge immediately into a bowl of ice water to stop cooking. Drain again, and set aside.
In a cast-iron or other oven safe skillet, heat olive oil over medium heat. Add mushrooms, salt, and pepper and cook for about 5 minutes, until mushrooms are releasing their liquid. Add garlic, nutmeg, and cayenne pepper and cook for another 2 minutes.
Sprinkle flour on top of the mushrooms and cook for 1 minute, stirring constantly. Pour in vegetable broth and simmer for 3-4 minutes, until mixture is thickened. Stir in pureed tofu and cook for another 5-7 minutes. Remove from heat and stir in green beans and a handful of the onions until beans are thoroughly coated.
Top with remaining onions and bake for 15 minutes. Serve hot.
Recipe by Baked In at https://www.baked-in.com/2012/11/19/healthy-green-bean-casserole/