Lighter Green Bean Casserole

Rating:

(1 vote) 5 1

All the veggie goodness, without a lot of added fat

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Ingredients

  • 2 Tbs. canola oil, plus more for cooking leeks
  • 2 Tbs. all-purpose flour
  • 1 15-ounce can mushroom broth
  • 1 1/2 lbs. frozen French-cut green beans, thawed and drained
  • 1 C. sliced fresh mushrooms
  • 1/2 C. frozen pearl onions, thawed
  • 2 medium leeks (white part and some of the green), cleaned and thinly sliced Salt and pepper

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Directions

Preheat oven to 350. In a small saucepan, heat 2 Tbs. canola oil over medium heat. Sprinkle in flour and stir constantly to form a paste (you are making a roux, used to thicken the broth). Once a paste forms, slowly pour in mushroom broth while whisking constantly to prevent lumps. Continue cooking until broth is thick. Meanwhile, layer green beans, mushrooms and pearl onions in a casserole dish. Pour thickened sauce over and bake for 25 minutes. While casserole is baking, place leeks in a small saucepan and add just enough canola oil to cover. Place the saucepan over low heat and allow leeks to slowly crisp. Cook until leeks have stopped sizzling. Remove from oil and drain on paper towels. Remove casserole from oven, stir it, and top with crispy leeks. Return it to oven and bake another 5 minutes. Serve.

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