Healthier Parmesan-Crusted Green Bean Casserole
by Amber Pankonin, Registered Dietitian, Lincoln, Nebraska
Registered Dietitian Amber Pankonin amps up a tired favorite for a lighter, Parmesan-crusted version of green bean casserole by focusing on fresh ingredients instead of convenience foods.
- 1 tablespoon canola oil
- 1 cup chopped onion
- 8 ounces sliced mushrooms
- ¾ cup reduced-sodium chicken broth
- ½ cup 2% milk, divided
- 2 tablespoons quick-mixing flour
- ¼ teaspoon pepper
- 1 teaspoon salt
- 2 (16-ounce) bags frozen green beans, defrosted and drained
- ½ cup Panko bread crumbs
- ½ cup grated Parmesan cheese
Preheat oven to 350°F.
Heat canola oil in a large skillet over medium heat. Add onions and cook until translucent. Add mushrooms and continue to cook until tender, then remove from heat.
While onions and mushrooms are cooking, in a medium saucepan, combine chicken broth and ¼ cup milk and bring to a low boil.
Meanwhile, in a small bowl, combine flour, pepper, and salt, and whisk into the remaining ¼ cup milk until combined. Pour the mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as it simmers and thickens. Let simmer for 3 to 5 minutes. Add cooked onions and mushrooms to cream mixture.
Spread the green beans into a 9-by-13-inch dish. Pour the mushroom cream sauce over the green beans and mix together, ensuring the green beans are coated in the sauce. Sprinkle with panko breadcrumbs and Parmesan cheese.
Bake for 20 to 25 minutes, until casserole is hot, and then broil on high for 2 to 3 additional minutes, until breadcrumbs are golden and cheese is bubbly.