Lighter Green Bean Casserole
Makes 10 servings
- For the onions:
- 2 medium to large yellow onions, thinly sliced
- 1 tablespoon olive oil
- 1/2 cup all-purpose flour (or whole wheat pastry flour or
- gluten free oat flour)
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- For the green beans:
- 2 pounds fresh green beans, trimmed
For the mushrooms:
- 2 tablespoons butter, divided
- 1 pound (16 ounces) sliced baby bella mushrooms
- 1 teaspoon fresh thyme
- Salt and pepper
For the sauce:
- 2 tablespoons butter
- 1/3 cup all purpose flour (or whole wheat pastry flour or all purpose GF flour)
- 2 cups low sodium chicken broth (or vegetarian broth)
- 3 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- Freshly ground salt and pepper, to taste
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and spray with nonstick cooking spray. Set aside.
Place sliced onions in a large bowl, drizzle with 1 tablespoon of olive oil then add in flour, panko bread crumbs, garlic powder and salt. Use your hands to toss to combine, then place onions onto prepared baking sheet and bake for 15-25 minutes, using a tong to toss the onions every 8-10 minutes or so, until nice and crispy.
Once done cooking, set onions aside. Reduce the heat in the oven to 350 degrees F.
While the onions are cooking, bring a large pot of salted water to a boil. Add green beans in two batches, cooking for about 2-3 minutes per batch. I like to remove the green beans from the water with metal tongs and transfer to a large bowl, then repeat with additional green beans. Set aside.
Next cook your mushrooms: Place a large skillet over medium-high heat and add in 2 tablespoons butter. Once butter melts, add in the mushrooms, fresh thyme and salt and pepper. Cook mushrooms, stirring occasionally until mushrooms are nice and golden brown; about 4-6 minutes. Transfer to a bowl.
In the same skillet you cooked the mushrooms, add in 2 tablespoons of butter and place over medium heat. Once butter melts, whisk in flour and cook for 15-30 seconds until a paste forms, then VERY slowly add 2 cups of the broth, while you continue to whisk away any lumps. You’ll need to whisk pretty vigorously.
Once smooth, increase heat, and bring mixture to a boil, then reduce heat and simmer for 5 minutes stirring every so often until sauce thickens up a bit, similar to a gravy. If it gets way too thick, add in 1/4-½ cup more broth.
Once thick, turn off the heat and stir in minced garlic and parmesan cheese. Season with salt and pepper to taste.
Spray a 2 quart baking disk or 9×13 inch baking pan with nonstick cooking spray, or grease with olive oil or butter. Add in green beans, mushrooms and 1/4 of the crispy onions; gently toss together.
Pour the sauce all over, then cover with foil and bake for 25-30 minutes. Remove foil, add the remaining crispy onions on top and bake for 5-10 more minutes. Serves 8-10
Recipe from Ambitious Kitchen
Healthier Sweet Potato Casserole
Makes 8 servings
For the potatoes:
3 pounds sweet potatoes (about 3 large or 5 medium sweet potatoes)
2 1/2 tablespoons pure maple syrup
1/2 cup unsweetened almond milk (or milk of choice)
1 tablespoon vanilla extract
1 egg (or can leave out if vegan)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of allspice
1/4 teaspoon salt
For the topping:
1/4 cup whole wheat pastry flour or regular flour (if GF, use gluten free oat flour)
1/3 cup rolled oats (gluten free if desired)
1/3 cup packed brown sugar (or coconut sugar)
1/2 cup coarsely chopped pecans
3 tablespoons melted butter (or sub vegan butter or coconut oil)
Preheat oven to 400 degrees F.
Wash sweet potatoes and use a fork to poke holes in sweet potatoes; about 4-5 pokes per potato used. Place sweet potatoes on a baking sheet lined with foil and roast for 45 minutes-1 hour or until very fork tender. Allow potatoes to cool for 5-10 minutes. Lower oven heat to 350 degrees F.
Spray a 8×8 inch pan, 9 inch pie pan, or a 1 1/2 quart or 2 quart safe baking dish with nonstick cooking spray; set aside.
Cut open sweet potatoes and discard the skin, place sweet potato flesh in a large bowl and add in maple syrup, almond milk, vanilla, egg, cinnamon, nutmeg, allspice and salt. Use an electric mixer to beat until smooth, adding a splash more almond milk if you want them to be creamier. Pour into prepared baking pan and smooth top.
To make the topping: Whisk together flour, oats, brown sugar, and pecans. Use a fork to stir in melted butter until a nice crumb forms. Sprinkle all over the top of the sweet potato mixture.
Bake for 25-30 minutes or until the top is slightly golden brown. Remove from oven and let cool for 5-10 minutes. Serves 8.
Recipe from Ambitious Kitchen
Makes 10 servings
8 tablespoons unsalted butter
2 medium onions, chopped
3 celery ribs, chopped
1⁄2 cup chopped celery leaves (from inner celery ribs)
1lb firm white bread, cut into 1/2-inch cubes and dried overnight (or in the oven)
1⁄4 cup chopped fresh parsley
2 teaspoons poultry seasoning
1 1⁄2 teaspoons salt
1⁄2 teaspoon fresh ground black pepper
1 1⁄2 – 2 cups turkey broth or 1 1/2-2 cups chicken broth, as needed
In a big skillet, melt the butter over medium heat; add in onions, celery, and celery leaves.
Cook, stirring often, until the onions are golden, about 8 minutes.
Scrape the vegetable mixture into a big bowl; mix in the bread cubes, parsley, poultry seasoning, salt, and pepper.
Gradually stir in about 1 ½ cups of broth, until the stuffing is evenly moistened but not soggy.
Transfer stuffing to a lightly buttered casserole dish; drizzle with ½ cup broth, cover, and bake in a preheated 350° oven for 30-45 minutes (if you like crusty stuffing, remove foil the last 15 minutes of baking).
Recipe from Food.com