Lighter Green Bean Casserole
Makes 8-10 servings
Ingredients
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1/2 cup whole wheat panko breadcrumbs
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1/4 cup freshly grated Parmesan cheese
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2 tablespoons chopped fresh parsley plus additional for garnish
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4 tablespoons extra-virgin olive oil divided
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2.5 pounds green beans trimmed
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1 medium onion very thinly sliced
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8 ounces baby bella (cremini) mushrooms sliced (do not use plain white mushrooms, as they do not have much flavor)
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3 tablespoons all-purpose flour
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2 cups 2% milk
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1 teaspoon kosher salt
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1/2 teaspoon black pepper
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1/8 teaspoon ground nutmeg
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7 ounces 2% Greek yogurt
Instructions
Position a rack in the upper third of your oven and preheat to broil. Lightly coat a 2-quart, broiler-safe baking dish with nonstick spray.
In a small bowl, stir together the Panko, Parmesan, parsley, and 2 tablespoons olive oil. Set aside.
Blanch the green beans: Bring a very large pot of water to a boil. Prepare an ice water bath and set out a large, clean kitchen towel. Place the beans in the water and cook just until crisp-tender, about 3 minutes. Plunge into an ice bath to stop the cooking, then drain and transfer to the towel. Lightly pat dry.
Meanwhile, heat 1 tablespoon oil in a large, wide saucepan over medium heat. Add onion and mushrooms. Cook, stirring frequently, until the onion is soft and golden and the mushrooms brown and have given up their liquid, about 15 minutes. Add the remaining 1 tablespoon olive oil. Sprinkle the flour over the top. Cook, stirring, for 1 to 2 minutes more, until all of the flour turns golden and no white bits remain.
Slowly add the milk a few splashes at a time, stirring between each addition to prevent lumps from forming. Increase the heat to medium high. Stir in the salt, pepper, and nutmeg. Cook and stir, allowing the sauce to bubble, running a wooden spoon or spatula along the bottom of the pan. Continue cooking and stirring until the sauce reduces and thickens to resemble a creamy gravy, about 8 to 10 minutes. Remove from the heat and stir in the Greek yogurt.
Transfer half the green beans to the prepared baking dish. Spread half the sauce over the green beans. Add the remaining green beans and top with the remaining sauce. Sprinkle the breadcrumb mixture over the top.
Broil, watching closely, until the casserole is bubbling and beginning to brown on top, 1 to 3 minutes, depending on your broiler. Let stand for 10 minutes prior to serving. Garnish with additional fresh parsley.
Recipe from Well Plated
Sweet Potato Casserole
Makes 8 servings
Ingredients
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4 large sweet potatoes
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½ cup granulated sugar
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1 teaspoon kosher salt
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1 teaspoon vanilla extract
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2 large eggs
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½ cup unsalted butter, melted
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For the streusel topping:
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1 cup light brown sugar, packed
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½ cup all-purpose flour
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1 cup chopped pecans
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½ cup unsalted butter, melted
Instructions
Cook sweet potatoes in desired manner, until soft. See notes.
Preheat oven to 375 degrees F. Spray a 2 qt baking dish with nonstick spray (I use coconut oil spray). Set aside.
In a large bowl, combine cooked sweet potatoes, granulated sugar, salt, vanilla, eggs and melted butter. Beat with an electric mixer for about 4-5 minutes, until fluffy and smooth.
Pour into prepared dish. Bake for 25 minutes.
While baking, prepare streusel topping by combining brown sugar, flour, pecans, and melted butter in a small bowl. Mix with a fork and set aside.
Sprinkle the baked sweet potato mixture with streusel and return to oven for about 10-15 minutes until crumble is lightly browned.
Serve immediately or cover with foil and serve in 30 minutes.
Recipe from Shugary Sweets
Squash Casserole
Makes 8 servings
Ingredients
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4 tablespoons butter, divided
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3 pounds yellow squash (about 5 medium), sliced into 1/4- inch rounds
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1 small yellow onion, diced
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2 cloves garlic, minced
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2 teaspoons kosher salt, divided
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1 teaspoon fresh ground black pepper
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1/4 teaspoon cayenne pepper
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1 teaspoon dried thyme
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2 large eggs
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1 cup sour cream
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1 cup grated cheddar cheese
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1/2 cup plus 2 tablespoons
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grated parmesan cheese, divided
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2 sleeves Ritz crackers, divided
Instructions
Preheat oven to 350°F. Lightly coat a 2- quart baking dish with nonstick spray. Set aside.
In a large skillet over medium heat melt 2 tablespoons butter. Add the onions to the skillet and cook until they begin to soften, 3 to 4 minutes. Add the squash and cook until the squash is tender, stirring occasionally. Add in the minced garlic, 1 teaspoon salt, black pepper, cayenne, and thyme and cook for 2 more minutes. Remove from the heat and drain any liquid.
In a large bowl whisk together the eggs, sour cream, cheddar cheese, 1/2 cup parmesan cheese until combined.
Add the squash into the sour cream mixture and stir to combine. Mix in 1 cup of the crushed Ritz crackers.
Pour the mixture into the prepared pan.
Melt the remaining 2 tablespoons of butter in a large bowl. Stir the remaining Ritz crumbs and 2 tablespoons of Parmesan cheese into the melted butter to combine. Spread this on top of the squash mixture.
Bake for 25-30 minutes until golden and bubbly. Serve warm.
Recipe from Cookies and Cups