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Free Recipe @ Our Recipes: Green Bean Casserole (Casseroles) - Powered by Maian Recipe v2.1

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Green Bean Casserole: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020
Listed in: Main Courses / Casseroles
Ingredients

Olive oil cooking spray

1 pound (455 g) fresh green beans (French beans or haricots verts are great, if in season), trimmed and cut into 2-inch (5-cm) pieces

2 teaspoons (9 g) butter

2 teaspoons (10 ml) olive oil

4 shallots, chopped

8 ounces (225 g) sliced white mushrooms

2 teaspoons (1.6 g) chopped fresh thyme (or 3/4 teaspoon dried)
Salt and fresh-ground black pepper, to taste

1/2 cup (115 g) soft silken tofu

1 cup (235 ml) chicken broth

2 teaspoons (10 ml) low-sodium tamari

1/4 cup (25 g) fresh-grated Parmesan cheese, divided

3 tablespoons (9 g) whole-wheat panko bread crumbs

Cooking Instructions

Preheat the oven to 400°F (200°C, or gas mark 6). Spray a 9 × 13-inch (23 × 33-cm) ceramic baking dish with olive oil and set aside.

Bring a large pot of water to a boil and add the prepared beans. (Use no-sodium chicken broth in place of the water for richer flavor.) Boil for 2 to 5 minutes, depending on the type and freshness of the beans, until just tender. Drain and run under cold water for a couple of minutes to quickly cool and set aside.

In a large sauté pan, heat the butter and olive oil over medium heat. Add the shallots and sauté for about a minute. Add the mushrooms and thyme and cook until the mushrooms are soft and the released juices have mostly evaporated, 8 to 10 minutes. Season lightly with salt and pepper.

While the mushrooms are cooking, in a small bowl whisk the tofu until creamy and smooth. Add the broth and tamari and whisk until smooth and well incorporated. Pour the broth mixture over the mushrooms and stir to combine.

In a large bowl, combine the cooked beans and mushroom mixture and fold together. Pour half the mixture into the prepared baking pan. Sprinkle evenly with 2 tablespoons (10 g) of the Parmesan. Add the other half of the beans and top with the panko crumbs and remaining 2 tablespoons (10 g) Parmesan. Bake for 10 to 15 minutes, until hot throughout and the beans are very tender.

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