(The ad below will not display on your printed page)
Green Bean Casserole with Caramelized Onions
EatingWell Test Kitchen
“This is not the no-mess, super-easy recipe of yore, but it is low in fat and high in flavor. To go one step further, substitute ½ pound fresh green beans for frozen. Simply trim and cut into 1-inch lengths. Then blanch the beans for 1 to 2 minutes in boiling water, refresh under cold water and spread in the baking dish. ”
½ teaspoon canola oil
1 large onion, thinly sliced
½ cup fresh breadcrumbs
2 cups skim milk
6 black peppercorns
1 bay leaf
Pinch grated nutmeg
½ teaspoon canola oil
1 small onion, finely chopped
½ pound mushrooms, trimmed and sliced (3 cups)
1 clove garlic, finely chopped
¼ cup all-purpose flour
¼ cup reduced-fat sour cream
1 teaspoon salt
½ teaspoon freshly ground pepper
1 9-ounce package frozen green beans, (2 cups)
1To make onion topping: Heat oil in a large nonstick skillet over low heat. Add sliced onion and cook, stirring occasionally, until very tender and golden, about 30 minutes. Set aside.
2Meanwhile, preheat oven to 350°F. Spread breadcrumbs on a baking sheet and toast, stirring once, until lightly browned, 5 to 10 minutes. Set aside.
3To make sauce: Combine milk, peppercorns, bay leaf and nutmeg in a medium saucepan and heat over low until steaming. Remove from heat, let stand for 5 minutes and strain into a measuring cup. (Discard peppercorns and bay leaf.)
4Meanwhile, heat oil in a large saucepan over medium heat. Add chopped onion and cook, stirring often, until golden, 3 to 4 minutes. Add mushrooms and garlic and cook, stirring, until tender, 3 to 4 minutes. Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Slowly pour in the milk, whisking constantly. Bring to a boil, stirring. Reduce heat to low and cook, stirring, until thickened, about 1 minute. Remove from heat. Whisk in sour cream, salt and pepper.
5To assemble and bake casserole: Preheat oven to 425°F. Spread green beans evenly over the bottom of a shallow 2-quart baking dish and pour the sauce over the top. Toss together the reserved onions and breadcrumbs in a small bowl and spread over the beans. Bake until bubbling, 15 to 25 minutes.
Make Ahead Tip: The onion topping, toasted breadcrumbs and sauce can be prepared ahead and stored in separate containers, covered, in the refrigerator for up to 2 days.