A healthy twist on the classic green bean casserole we all love
Preheat oven to 375 degrees. Clean and trim fresh green beans. Heat a large stockpot of water over high heat to bring to a boil and add green beans. Cook for 5-8 minutes depending on how done you like your green beans. Use a slotted spoon to then transfer the beans to a bowl of ice water. Stir and set aside. (this stops them from cooking longer)
Add one tablespoon of olive oil to a sauté pan over medium heat. Stir occasionally and only cook for 2-3 minutes so they keep their shape. Transfer the onions to a small mixing bowl. In the same sauté pan, add another tablespoon (or just under) of olive oil along with the panko breadcrumbs and stir to combine. Cook for 2-3 minutes again until the breadcrumbs are slightly browned. Transfer to the bowl of cooked onions and add in 1/4 cup parmesan cheese and 1/4 teaspoon each salt and pepper. Stir to combine and set aside.
In a clean sauté pan, melt 2 tablespoons of butter and add the mushrooms . Cook for about 5 minutes and then stir in the garlic and cook for another 1 to 2 minutes until fragrant. Add in flour followed by the vegetable stock and stir until flour is evenly dissolved. Once dissolved, add the milk and 1/2 cup parmesan cheese and stir well to combine all ingredients and melt cheese evenly. Once it begins to thicken, remove from heat and add in 1/2 tsp salt and 1/4 tsp pepper and stir that together.
Drain the green beans from their ice bath and add them to the mushroom Alfredo sauce. Stir to evenly coat the beans in the sauce. Pour into a 9x13 baking dish and spread in an even layer. Sprinkle the crispy onion layer on top and bake for 25 to 30 minutes allow the beans to cook more and the top layer to brown.
Serve warm and store cooled leftovers in an airtight container in the refrigerator for three to four days.
Recipe ever so slightly modified from the 'Gimme Some Oven' blog! Definitely suggest you check out her blog; she has so many tasty recipes!!