2019-10-01 Allrecipes

INDULGENT

HOMEMADE GREEN

BEAN CASSEROLE

HANDS-ON 20 MIN TOTAL 1 HR

SERVES 6 SUBMITTED BY CHOCOHOLIC1

 44 REVIEWS

1 (16-oz.) pkg. frozen cut green

beans, thawed

8 slices bacon

6 oz. fresh mushrooms, chopped

(2½ cups)

½ tsp. garlic powder

½ tsp. onion powder

¼ tsp. salt

¼ tsp. black pepper

1 cup half-and-half

1 oz. Parmesan cheese, finely

shredded (¼ cup)

1. Preheat oven to 350°F. Put green
   beans into a 1½ - to 2-qt. baking dish.


2. Cook bacon in a large skillet over
   medium heat until browned and crisp.
   Transfer to paper towels, reserving
   1 Tbsp. drippings in skillet. Add
   mushrooms, garlic powder, onion
   powder, salt, and pepper to skillet.
   Cook, stirring, until mushrooms are
   tender, about 4 minutes.


3. Add half-and-half to skillet, stirring
   to scrape any browned bits. Bring
   to a boil; reduce heat and simmer,
   stirring occasionally, until thickened,
   about 7 minutes. Spoon mixture over
   green beans; toss to coat. Crumble
   bacon and sprinkle over bean mixture.
   Top with cheese.


4. Bake until sauce is bubbly, about
   30 minutes. Let stand 10 minutes
   before serving.
   armagazine.com/indulgent-green-
   bean-casserole
   GLUTEN-FREE
   PER ¾ -CUP SERVING: 179 CAL; 12G FAT (6G SAT);
   9G PRO; 10G CARB (3G FIBER, 3G SUGARS);
   390MG SODIUM

HEALTHIER

HOMEMADE GREEN

BEAN CASSEROLE

HANDS-ON 30 MIN TOTAL 1 HR, 15 MIN

SERVES 6 SUBMITTED BY COWEED

NEW RECIPE GO ONLINE TO RATE & REVIEW

⅓ cup sliced almonds

2 Tbsp. packed brown sugar

⅛ tsp. plus ½ tsp. salt

12 oz. fresh green beans,

trimmed and halved crosswise

1 Tbsp. olive oil

12 oz. fresh cremini mushrooms,

sliced (4½ cups)

½ cup sliced shallots

3 cloves garlic, minced

½ tsp. dried thyme, crushed

½ tsp. black pepper

1 cup refrigerated unsweetened

almond milk

¼ cup dry white wine

1 Tbsp. cornstarch

2 Tbsp. chopped fresh chives

1. Preheat oven to 350°F. Line a small
   baking sheet with foil and coat with
   cooking spray.


2. Toss almonds with brown sugar,
   1 Tbsp. water, and ⅛ tsp. salt in a
   small bowl. Spread on prepared
   baking sheet. Bake, stirring once, until
   toasted, about 10 minutes. Let cool;
   break apart clusters.


3. Cook green beans in lightly salted
   boiling water in a large skillet, covered,
   5 minutes. Drain. Transfer beans to
   a large bowl of ice water; drain again.
   Return to large bowl.


4. Heat oil in skillet over medium-
   high heat. Add mushrooms, shallots,
   garlic, thyme, and ¼ tsp. each salt
   and pepper. Cook, stirring, until
   mushrooms are browned and tender
   and any liquid has evaporated, about
   8 minutes. Add to beans and toss
   to coat. Transfer to a 1½ - to 2-qt.
   baking dish.


5. For sauce, whisk together almond
   milk, wine, cornstarch, and remaining
   ¼ tsp. each salt and pepper in a small
   bowl. Add to skillet; cook, stirring,
   over medium heat until thickened and
   bubbly, scraping up any browned bits.
   Remove from heat and stir in chives.
   Pour over bean mixture in baking dish.


6. Bake until bubbly, about
   30 minutes. Sprinkle with almonds.
   Let stand 10 minutes before serving.
   armagazine.com/healthier-green-
   bean-casserole
   
   HEALTHY GLUTEN-FREE VEGAN
   PER ¾ -CUP SERVING: 127 CAL; 6G FAT (1G SAT);
   4G PRO; 16G CARB (3G FIBER, 8G SUGARS);
   282MG SODIUM

Many holiday side-dish staples are

not an option for guests avoiding

certain ingredients. This year,

bring a dish everyone can enjoy.

Whether lightened up or decadent,

each recipe is safe for gluten-free

guests, and one is vegan, too.

The casserole on the right has
80 percent less saturated fat
and 50 percent less fat than the
one on the left. Here’s why:
Replacing the bacon topper
with sweet-and-salty almonds
adds crunch without saturated
fat. While almonds do
have some fat, it’s the heart-
healthy kind.
Substituting unsweetened
almond milk for the half-and-
half keeps fat and calories in
check and makes this dish
suitable for vegans.
Both casseroles are gluten-free.
In the indulgent version,
half-and-half and Parmesan
cheese thicken the sauce
without the need for flour. In
the healthier casserole, a little
gluten-free cornstarch thickens
the almond milk mixture.