Green Bean Casserole – Without the Cans

Almost every holiday table includes some version of the traditional green bean casserole. I wanted something fresher and healthier, and this is it. Of course, you can substitute a can of cream of mushroom soup for the concentrate if need be.

3 Tbsp butter, divided
1 tsp onion powder
1 cup panko (Japanese breadcrumbs)
2 pounds fresh or frozen green beans
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp olive oil
1/4 cup onion, finely diced
8 oz mushrooms, sliced
2 cups Cream of Mushroom Concentrate
1 1/2 cups milk, 2% low fat
2 Tbsp soy sauce

1. Preheat the oven to 350°. Lightly mist a large baking dish with non-stick spray.
2. In a large skillet, melt 2 Tbsp of the butter. Remove from the heat and add the onion powder and panko bread crumbs. Toss to coat the crumbs, then transfer to a small bowl and set aside.
3. If using fresh green beans, clean the beans and snap into 1 1/2″ pieces. Steam the green beans, fresh or frozen, until tender but not mushy. Drain and place in a large bowl. While hot, toss with the salt, pepper, and 2 Tbsp. of the breadcrumbs. Set aside.
4. In the same large skillet, melt the remaining Tbsp of butter. Saute the onion until translucent, then add the mushrooms. Cook until the mushrooms are softened and most of the liquid has evaporated, Remove from the heat.
5. Stir the cream of mushroom concentrate into the mushroom mixture. Gradually add the milk and stir in the soy sauce.
6. Pour the sauce mixture into the green beans and gently stir to combine, then pour into the baking dish. Top the casserole with the reserved breadcrumbs.
7. Bake in the preheated oven for about 30 minutes, or until hot and golden brown.

Servings: 12


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