In this new lighter version, use fresh green beans. Blanching them for two minutes will keep them from turning to mush. If you like them soft, boil them for 6-8 minutes.
Ingredients
- 2 lbs. green beans, cut in half, trimmed, and washed
For the topping:
- 1 tbsp olive oil
- 1 cup shallots, finely diced
- ½ cup seasoned breadcrumbs
- 1 tbsp grated Romano or Parmesan cheese
- ½ tsp dried thyme, or 1 tsp fresh
For the green beans:
- 1 tbsp olive oil
- 1/3 cup shallots, minced
- 16 oz sliced mushrooms (cremini pictured)
- ¼ cup flour
- 1 cup reduced sodium chicken stock, or vegetable for vegetarian
- 1 cup 2% milk
- ¼ cup grated Pecorino Romano cheese
INSTRUCTIONS – Prep time: 30 mins, Cook time: 30 mins, Total time: 1 hr.
- Boil a large pot of water, when boiling add green beans and blanch for 2 minutes (or 6-8 minutes if you like them softer). Drain in a colander and rinse under cold water to stop them from cooking.
- Meanwhile make the topping, heat a medium-sized skillet over medium heat. Add the shallots and sauté about 3-5 minutes, stirring occasionally until golden brown.
- Reduce heat to medium-low, add breadcrumbs, grated cheese, and thyme; sauté until golden brown, about 5-6 minutes, stirring frequently, careful not to burn.
- Preheat the oven to 375 degrees. Lightly spray a 13 x 9-inch baking dish.
- Heat oil in a large sauté pan over medium-high heat. Add shallots and sauté 1 to 2 minutes. Add mushrooms, season with salt and pepper and sauté 6-8 minutes, stirring occasionally.
- Sprinkle flour over the mushrooms, stir constantly for about a minute, then slowly add chicken stock, then milk.
- Bring to a low boil, and cook stirring occasionally until thickened, about 3 minutes. Stir in Romano cheese.
- Add blanched green beans and mix well, season with salt and pepper as needed; pour into prepared baking dish.
- Top with toasted breadcrumbs and bake about 30 minutes.
Tips & Variations:
- Cut the green beans in half, so it’s easier to serve.
- To make it gluten-free: Sub gluten free panko for breadcrumbs and use gluten free flour mix in place of all-purpose flour.
- For more flavor, try adding a little bacon or pancetta to the breadcrumb topping.
- Halve the recipe to feed a family of four.
Nutrition Information:
Yield: 8 Serving Size: 1 ½ cups
Calories – 160
Carbohydrates – 22g
Protein – 7 g
Fat – 6 g
Sodium – 280.5 mg
Fiber – 4 g
Sugar – 2 g
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