Leave it to Good Housekeeping to come up with a fresh new take on the old green been casserole. I love that this recipe kicks the cans and uses all fresh ingredients. I will try it out this Thanksgiving and know that the adults at my table will appreciate and love the new take on an old classic. Not so sure about the younger guests, so I am keeping a can of fried onions in the pantry to pull out in case of mutiny at the kids table! I will let you know how it goes and as always would love to hear your thoughts.
New Green Bean Casserole from GoodHousekeeping.com – use this link to visit the site for more great make-ahead sides that are perfect for Thanksgiving!
- 3 pound(s) green beans, trimmed and cut in half
- 4 large shallots
- 1 tablespoon(s) olive oil
- 1 1/2 cup(s) coarse fresh bread crumbs
- 1 teaspoon(s) fresh thyme leaves, chopped
- Salt and pepper
- 3 cup(s) lowfat 1% milk
- 3 tablespoon(s) margarine or butter
- 1/4 cup(s) all-purpose flour
- 1/8 teaspoon(s) freshly ground nutmeg
- 1/2 cup(s) freshly grated Parmesan cheese
- Preheat oven to 350 degrees F.
- Heat covered 8-quart saucepot of salted water to boiling on high. Add beans and cook, uncovered, 6 minutes or until bright green and just tender. Drain well and transfer to shallow 3-quart glass or ceramic baking dish.
- Meanwhile, finely chop 2 shallots. Thinly slice remaining shallots; set aside. In 12-in. skillet, heat oil on medium until hot. Add chopped shallots and cook 4 to 7 minutes or until browned and tender, stirring occasionally. Add bread crumbs and cook 2 minutes or until dry and golden, stirring. Transfer mixture to large bowl. Stir in thyme, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
- In microwave-safe measuring cup, microwave milk on High 4 minutes or until milk is warm.
- Meanwhile, in same 12-in. skillet, melt margarine on medium. Add sliced shallots and cook 5 minutes or until golden brown and tender, stirring occasionally. Add flour and cook 2 minutes, stirring. Gradually pour milk into flour mixture in slow, steady stream, stirring constantly; heat to boiling, stirring. Stir 2 minutes longer or until thickened (mixture should have the consistency of heavy cream). Stir in nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
- Pour sauce over green beans; gently stir until green beans are evenly coated. Stir Parmesan cheese into bread crumb mixture; spread evenly over green bean mixture in casserole.
- Bake casserole 30 minutes or until bread crumbs are golden brown and sauce is bubbling.