Green Bean And Pearl Onion Casserole Recipe
Servings: 8
Ingredients
- 1 lb fresh green beans
- 2 c. pearl onions
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. butter
- 2 x garlic cloves chopped
- 1 x shallot minced
- 2 x bay leaves
- 3 c. assorted wild mushrooms sliced (such as oyster, cremini and shiitake) Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. fresh thyme leaves
- 2 Tbsp. flour
- 3 c. lowfat milk
- 1 can fried onions
Directions
- Blanch the green beans and pearl onions by placing them into a large pot of rapidly boiling water. Cook them for about 2 min, till the green beans have brightened in color. Remove the vegetables from the boiling water with a strainer then plunge into an ice bath to stop the cooking process. Drain them, then remove the skins from the onions and set aside.
- Coat a skillet with extra virgin olive oil and butter over medium heat. Sweat the garlic and shallot down till they caramelize. Add in the bay leaves then the assorted mushrooms. Stir to combine, season with salt, pepper and thyme. Sprinkle the mix with flour to tighten up. Add in the lowfat milk and boil for 3 min to thicken.
- Place the green beans and pearl onions in a 2-qt casserole dish. Pour the "mushroom soup" over the vegetables. Toss to make sure the vegetables are well coated. Bake in a preheated 350 degree oven for 30 min. Top with fried onions and continue to bake for 10 min.
- This recipe yields 6 to 8 servings.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 8 servings | |
| Calories 216 | |
| Calories from Fat 69 | 32% |
| Total Fat 7.8g | 10% |
| Saturated Fat 2.95g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 262mg | 11% |
| Potassium 575mg | 16% |
| Total Carbs 28.03g | 7% |
| Dietary Fiber 7.9g | 26% |
| Sugars 7.55g | 5% |
| Protein 9.37g | 15% |
