Green Bean Casserole with Pumpkin Seed Crumble (Eat Clean for Thanksgiving) recipe
All Recipes Side Dish Casseroles Green Bean Casserole Recipes
Ingredients
- 1 tablespoon sea salt 1 pound fresh green beans, trimmed 2 tablespoons extra-virgin olive oil, divided 1 tablespoon minced garlic 1 (8 ounce) package baby portobello mushrooms, stemmed and roughly chopped salt to taste ½ teaspoon ground white pepper, or to taste, divided 2 tablespoons white whole wheat flour (such as King Arthur®) 2 tablespoons whole milk (such as Natural by Nature®) ½ cup pumpkin seeds ¼ cup whole wheat panko bread crumbs 2 teaspoons extra-virgin olive oil
Nutrition Info
- 256.8 caloriescarbohydrate: 20.7 gcholesterol: : -fat: 17.5 gfiber: 6.3 gprotein: 8.8 gsaturatedFat: 2.8 gservingSize: -sodium: 1379.5 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Green Bean Casserole with Pumpkin Seed Crumble (Eat Clean for Thanksgiving)
Directions
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Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch glass baking pan.
Fill a large bowl with cold water and ice to make an ice bath.
Fill a large pot with water and add 1 tablespoon salt, bring to a boil. Add green beans, boil until fork-tender, 5 to 6 minutes. Drain beans in a colander and immediately plunge them into the ice bath. Drain again. Pat dry with a kitchen towel or paper towels.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic, saute for 1 minute. Add mushrooms, saute until softened, about 5 minutes. Season with salt and white pepper. Remove from heat. Toss in the cooked green beans. Transfer mixture to the baking pan.
Heat 1 tablespoon oil and flour in the skillet over medium-high heat. Cook, whisking constantly, until incorporated, about 1 minute. Add milk slowly, whisking until the roux is creamy and smooth, about 2 minutes. Season with salt and white pepper. Add roux to the pan, tossing to coat the green bean-mushroom mixture.
Combine pumpkin seeds, bread crumbs, and 2 teaspoons oil in a food processor. Pulse about 10 times until ground. Season with salt, pulse once more. Top green bean-mushroom mixture with the pulsed pumpkin seed mixture.
Bake in the preheated oven until top is golden brown, about 10 minutes.