Green Bean Casserole
PREP 45 MIN // COOK 25 MIN // SERVES 8
1½ lb green beans, trimmed and cut in half
3 large shallots
2 tsp olive oil
1 c coarse, fresh bread crumbs*
1 tsp chopped fresh thyme
¾ tsp salt, divided
¼ tsp freshly ground pepper
2 Tbsp grated pecorino cheese
2 c low-fat (1%) milk
1 Tbsp salted butter
1 (10-oz) package sliced cremini mushrooms
3 Tbsp all-purpose flour
Pinch ground nutmeg or cayenne
Preheat oven to 350°F. Coat a shallow 1½-quart baking dish with nonstick spray. 2
Put green beans in a steamer basket; set basket in a saucepan over 1 inch of boiling water. Cover tightly and steam until beans are crisp-tender, about 4 minutes; drain and rinse with cold water. Spread beans on a large kitchen towel; pat dry. Transfer to prepared baking dish. 3
For topping, finely chop 1 shallot. Thinly slice remaining 2 shallots; set aside. Heat oil in a large nonstick skillet over medium heat; add chopped shallot. Cook, stirring occasionally, until tender, about 4 minutes. Add bread crumbs; cook, stirring occasionally, until golden, about 3 minutes. Transfer mixture to a large bowl; stir in thyme, ¼ tsp salt, and the pepper. Set aside to cool; stir in pecorino cheese.4
To make sauce, in a microwavable measuring cup, microwave milk on High until hot, about 3 minutes; remove and cover to keep warm. Or heat milk in a small saucepan over medium-high heat just until small bubbles appear around edge of pan, about 5 minutes. Remove from heat; cover and keep warm. 5
Meanwhile, melt butter in the skillet over medium heat; add sliced shallots. Cook, stirring occasionally, until golden, about 4 minutes. Add mushrooms; increase heat and cook, stirring occasionally, until tender, about 5 minutes. Stir in flour; cook, stirring frequently, about 1 minute. Add hot milk in slow, steady stream, stirring constantly; bring
to boil over medium heat, whisking constantly. Cook 1 minute; stir in remaining ½ tsp salt and the nutmeg.
Pour sauce over beans; toss gently to coat. Sprinkle evenly with bread crumb topping; bake until topping is golden and sauce is bubbling, 25–30 minutes.
PER SERVING (¾ cup): 146 cal, 6 g total fat, 3 g sat fat, 329 mg sod, 20 g total carb, 9 g sugar, 4 g fib, 6 g prot. SmartPoints value: 4.
*To make the bread crumbs, cut 1½ ounces of a baguette into slices. Pulse in a blender until coarse crumbs form.