GREEN BEAN CASSEROLE WITH PUMPKIN SEED CRUMBLE (EAT CLEAN FOR THANKSGIVING)
I came up with this 'eat clean' healthy green bean casserole recipe for the Thanksgiving feature article of Natural Health magazine using Dr. Oz's 10 super foods. The super food in this dish is pumpkin seeds. As for green bean casserole, although it's always been a hit in our family, I realize there are two types of people; those who love green bean casserole, and those who don't. As for me, even before I became enthused with eating and cooking healthfully I was never a particularly enthusiastic fan of mushroom soup dumped on top of green beans. Garnish with whole pumpkin seeds.
Provided by Ivy Larson
Categories Side Dish Casseroles Green Bean Casserole Recipes
Time 38m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch glass baking pan.
- Fill a large bowl with cold water and ice to make an ice bath.
- Fill a large pot with water and add 1 tablespoon salt; bring to a boil. Add green beans; boil until fork-tender, 5 to 6 minutes. Drain beans in a colander and immediately plunge them into the ice bath. Drain again. Pat dry with a kitchen towel or paper towels.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic; saute for 1 minute. Add mushrooms; saute until softened, about 5 minutes. Season with salt and white pepper. Remove from heat. Toss in the cooked green beans. Transfer mixture to the baking pan.
- Heat 1 tablespoon oil and flour in the skillet over medium-high heat. Cook, whisking constantly, until incorporated, about 1 minute. Add milk slowly, whisking until the roux is creamy and smooth, about 2 minutes. Season with salt and white pepper. Add roux to the pan, tossing to coat the green bean-mushroom mixture.
- Combine pumpkin seeds, bread crumbs, and 2 teaspoons oil in a food processor. Pulse about 10 times until ground. Season with salt; pulse once more. Top green bean-mushroom mixture with the pulsed pumpkin seed mixture.
- Bake in the preheated oven until top is golden brown, about 10 minutes.
Nutrition Facts : Calories 256.8 calories, Carbohydrate 20.7 g, Fat 17.5 g, Fiber 6.3 g, Protein 8.8 g, SaturatedFat 2.8 g, Sodium 1379.5 mg, Sugar 2.8 g
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Tyler Kwon
[email protected]I highly recommend this green bean casserole with pumpkin seed crumble. It's a delicious and easy-to-make dish that's perfect for any occasion.
Habib umair
[email protected]This casserole is a versatile dish that can be served as a side dish or a main course. It's also great for potlucks and holiday gatherings.
Phoenix Hayden
[email protected]This casserole also freezes well. Just assemble it and bake it according to the directions. Then, let it cool completely and freeze it for up to 3 months. When you're ready to serve, thaw it overnight in the refrigerator and then reheat it in the ove
Marie Lunie
[email protected]My kids loved this casserole! They especially liked the crispy pumpkin seed crumble topping. I will definitely be making this again for them.
YR FF ZONE
[email protected]This recipe is a great starting point, but you can easily tweak it to your own taste. For example, you could add some chopped bacon or crumbled sausage to the casserole. You could also use a different type of nut in the crumble topping.
Mr Kashu07
[email protected]This casserole is also a great make-ahead dish. You can assemble it the day before and bake it when you're ready to serve. This makes it perfect for busy holiday meals.
Rsahiba
[email protected]I love that this casserole is made with healthy ingredients like green beans and pumpkin seeds. It's a great way to get your vegetables in, and it's still delicious and satisfying.
David Chima
[email protected]This casserole is also great for a quick and easy weeknight meal. It comes together in just a few minutes, and it's always a hit with my family. I usually serve it with roasted chicken or fish.
Mimi Love
[email protected]I made this casserole for a potluck, and it was a huge hit. Everyone loved the creamy green beans and the crispy pumpkin seed crumble. I will definitely be making this again for my next potluck.
Ayuba Wakilat
[email protected]This casserole was the perfect addition to our Thanksgiving feast. It was creamy, flavorful, and the pumpkin seed crumble added a nice touch of crunch. I will definitely be making this again next year.
Naim Vi
[email protected]This casserole was way too bland for my taste. I had to add a lot of salt and pepper to make it palatable. The pumpkin seed crumble was a nice touch, but it couldn't save the dish.
Sky Bruneau
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The green beans were undercooked, and the casserole was bland and watery. I won't be making this again.
SAMUEL M.
[email protected]I was looking for a healthier version of green bean casserole, and this recipe fit the bill perfectly. The pumpkin seed crumble was a great substitute for the traditional onion topping, and the casserole was still plenty creamy and flavorful. I'll de
queen mwende
[email protected]This casserole was so easy to make, and it turned out absolutely delicious. I loved the crispy shallot topping, and the green beans were cooked perfectly. I will definitely be making this again for my next potluck.
Devraj Chaudhary
[email protected]I'm a huge fan of green bean casserole, and this recipe did not disappoint. The pumpkin seed crumble added a nice nutty flavor and crunch, and the casserole was creamy and cheesy without being too heavy. I'll definitely be adding this to my holiday m
Parohang Rai
[email protected]This dish was a hit at our Thanksgiving table! The combination of green beans, pumpkin seeds, and crispy shallots was delicious, and the casserole was perfectly creamy and flavorful. I will definitely be making this again.