Green Bean Casserole

By aamundson

Ingredients

• 8 ounces mushrooms
• 1 lb green beans
• 1 onion
• 2 cups milk
• 1 cup breadcrumbs
• 1/4 cups parmesan Cheese, grated
• 2 garlic cloves
• 1/4 cups flour
• 1/4 cups canola oil

Details

Servings 4
Adapted from colorado.doortodoororganics.com

Preparation

Step 1

1. Pre-heat your oven to 350F.
2. Trim, wash and blanch your green beans. Then, cut them into inch-long peices.
3. Dice your onions, mince the garlic and slice the mushrooms.
4. Heat a heavy skillet so it's nice and hot, then add 1/4 cup veggie oil. This will look like a lot of oil, but it'll be used when we make the sauce.
5. Brown the mushrooms. To do this, put them into the pan, spread them evenly, then don't move them for 1 full minute. Toss them, spread them, and let them cook for another full minute.
6. Add the onions, garlic, 1 tbs salt, and cook, tossing occasionally. Cook until the onions are translucent.
7. If the pan does not have a small pool of oil, add another tbs. We'll need the oil to cook the flour so it thickens the sauce appropriately. Trust me, even with all this oil, it'll be lower calorie than using soup from a can.
8. Add the flour. Try to spread it around a little, so it's not all in one clump.
9. Toss the flour with the mushrooms until all the flour is coated with oil. If it's too dry, add more oil.
10. Slowly pour in the milk. It will sputter, so be careful!
11. Bring the milk up to a simmer, add the parmesan cheese and the beans and combine.
12. Put the beans/sauce mixture in a casserole dish. Top with the onions and bake for 20 minutes.
13. Let cool for 20 minutes before serving.