No gloppy canned soup in this healthy green bean casserole recipe. Simply give cilantro, parsley or chives (or a mix of all three) a whirl in the food processor to make the pesto-like sauce that ties the casserole together. Source: EatingWell Magazine, July/August 2017

Hilary Meyer
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Add green beans and cook until crisp-tender, 4 to 6 minutes. Drain and rinse with cold water.

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  • Position a rack in upper third of oven; preheat broiler to high.

  • Combine herbs, 1/4 cup pistachios, jalapeño to taste, lime juice, garlic, cumin and salt in a food processor. Pulse until finely chopped, scraping the sides once or twice. With the motor running, add oil and process until well combined.

  • Pat the green beans dry and transfer to a 9-by-13-inch broiler-safe pan (or similar size 3-quart baking dish). Add the sauce and tomatoes and toss to combine. Sprinkle with cheese.

  • Broil the casserole until the cheese is melted and beginning to brown, 4 to 6 minutes. Chop the remaining 1/4 cup pistachios and sprinkle over the top.

Tips

Equipment: Broiler-safe baking dish

Nutrition Facts

176 calories; 13.2 g total fat; 2.8 g saturated fat; 7 mg cholesterol; 234 mg sodium. 385 mg potassium; 11.5 g carbohydrates; 4.2 g fiber; 5 g sugar; 5.6 g protein; 1247 IU vitamin a iu; 21 mg vitamin c; 50 mcg folate; 107 mg calcium; 2 mg iron; 42 mg magnesium;

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
08/16/2018
Used just parsley and cilantro for the herbs with the garlic -- very tasty. Went very well with roasted chicken -- simple summer meal Read More