Ingredients
- 2 pounds fresh green beans trimmed
- 2 tablespoons olive oil divided, plus more for greasing
- 1 large yellow onion thinly sliced
- 8 ounces cremini mushrooms sliced
- 3 cloves garlic minced
- 1/2 tablespoon fresh thyme leaves optional
- 3 tablespoons whole wheat flour
- 1/2 cup low-sodium chicken broth or vegetable broth
- 1 cup unsweetened almond milk
- 1/2 cup grated Parmesan cheese divided
- Salt and black pepper to taste
- 1/2 cup whole wheat panko breadcrumbs
Instructions
- Preheat oven to 375°F and grease a 9x13-inch baking dish with a little olive oil.
- Bring a large pot of salted water to a boil. Add the green beans and cook for 3 to 5 minutes. Immediately plunge them into an ice water bath, and then drain well.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion and sauté until soft and lightly browned, about 5 minutes. Transfer the onions to a bowl.
- In the same skillet, pour in the remaining 1 tablespoon of olive oil. Add the sliced mushrooms and sauté until they are browned, about 5 minutes. Then, mix in the minced garlic and thyme, cooking for an additional 1 minute.
- Sprinkle 3 tablespoons whole wheat flour over the mushrooms and stir for 1 minute.
- Slowly whisk in the chicken broth and almond milk. Stir continuously until the sauce begins to thicken, about 3-5 minutes. Then, mix in 1/4 cup of the Parmesan until smooth. Season with salt and pepper.
- In the prepared baking dish, layer the blanched green beans. Pour the mushroom sauce over them. Gently stir in the sautéed onions.
- In a small bowl, combine the whole wheat panko breadcrumbs with the remaining 1/4 cup grated Parmesan cheese. Sprinkle this topping evenly over the casserole.
- Bake until bubbly and golden, about 25-30 minutes.
- Let rest for 5 minutes before serving.