Green Bean Casserole with Cauliflower Cream

By jeknudson

Ingredients

• 1 cup chopped yellow onion
• 1/4 cup olive oil, divided
• 7/8 teaspoon kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 1 pound green beans, cut into 2-in. pieces
• 12 ounces shiitake mushrooms, stemmed and halved
• 1 (8-oz.) container cremini mushrooms, quartered
• 3 cups chopped cauliflower (about 9 oz.)
• 1 1/2 cups 2% reduced-fat milk
• 1/2 cup water
• 2 dried bay leaves
• 2 thyme sprigs
• 2 garlic cloves, crushed
• 1 tablespoon dry sherry
• 1/8 teaspoon ground nutmeg
• Cooking spray
• 3 ounces whole-wheat bread, torn (about 2 1/2 cups)

Details

Servings 10
Adapted from cookinglight.com

Preparation

Step 1

Step 1
Preheat oven to 425°F.

Step 2
Combine onion, 2 tablespoons oil, 3/8 teaspoon salt, 1/4 teaspoon pepper, green beans, and mushrooms on a foil-lined baking sheet. Bake at 425°F for 15 minutes or until browned.

Step 3
Bring cauliflower and next 5 ingredients (through garlic) to a simmer in a saucepan over medium; cook 25 minutes or until tender. Remove pan from heat. Carefully place cauliflower mixture in blender; blend until smooth. Return puree to pan; stir in remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, sherry, and nutmeg.

Step 4
Place green bean mixture in an 11- x 7-inch baking dish coated with cooking spray; top with cauliflower mixture. Combine remaining 2 tablespoons oil with bread; sprinkle over dish. Bake at 425°F for 10 minutes.