Trying to stay on track during the holiday season? Is green bean casserole your favorite thanksgiving dish?? Need a new gravy recipe?? Two staple recipes just in time for Thanksgiving! Despite its OG status in today’s Thanksgiving spread, green bean casserole is one of those recipes I forget about every year until it’s in front of me in its French-onion-crowned glory. Gravy can be hard during thanksgiving when trying to watch what you are eating but, here are tips for making smooth, creamy gravy without flour or cornstarch and it’s a TOTAL game-changer!
Green Bean Casserole:
1/2 cup whole-wheat panko breadcrumbs (gluten-free breadcrumbs if needed)
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley plus additional for garnish
2 tablespoons extra-virgin olive oil divided
2 1/2 pounds green beans trimmed
1 medium onion very thinly sliced
8 ounces baby bella (cremini) mushrooms sliced (do not use plain white mushrooms, as they do not have much flavor)
3 tablespoons all-purpose flour (gluten-free flour if needed)
2 cups 2% milk
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg
7 ounces 2% Greek yogurt
Position a rack in the upper third of your oven and preheat to broil. Lightly coat a 2-quart, broiler-safe baking dish with nonstick spray.
In a small bowl, stir together the Panko, Parmesan, parsley, and 2 tablespoons olive oil. Set aside.
Blanch the green beans: Bring a very large pot of water to a boil. Prepare an ice-water bath and set out a large, clean kitchen towel. Place the beans in the water and cook just until crisp-tender, about 3 minutes. Plunge into an ice bath to stop the cooking, then drain and transfer to the towel. Lightly pat dry.
Meanwhile, heat 1 tablespoon oil in a large, wide saucepan over medium heat. Add onion and mushrooms. Cook, stirring frequently, until the onion is soft and golden and the mushrooms brown and have given up their liquid, about 15 minutes. Add the remaining 1 tablespoon olive oil. Sprinkle the flour over the top. Cook, stirring, for 1 to 2 minutes more, until all of the flour turns golden and no white bits remain.
Slowly add the milk a few splashes at a time, stirring between each addition to prevent lumps from forming. Increase the heat to medium-high. Stir in the salt, pepper, and nutmeg. Cook and stir, allowing the sauce to bubble, running a wooden spoon or spatula along the bottom of the pan. Continue cooking and stirring until the sauce reduces and thickens to resemble a creamy gravy, about 8 to 10 minutes. Remove from the heat and stir in the Greek yogurt.
Transfer half the green beans to the prepared baking dish. Spread half the sauce over the green beans. Add the remaining green beans and top with the remaining sauce. Sprinkle the breadcrumb mixture over the top.
Broil, watching closely until the casserole is bubbling and beginning to brown on top, 1 to 3 minutes, depending on your broiler. Let stand for 10 minutes prior to serving. Garnish with additional fresh parsley
2 onions, cut into pieces
2 celery stalks, cut into pieces
2 bags of carrots cut into pieces
2 32 ounces broth ( chicken, veggie)
Roast veggies with little oil in oven or wherever you prefer until they are tender.
While veggies are in the oven, pour half of one 32 ounce chosen broth into a pot on the stove over medium-low heat.
Once veggies are tender, take them out of the oven and put them in a blender and blend them together.
Once they are blended, add the veggies to the pot of broth on the stove. If needed, add more broth to the mixture if it is too thick. Enjoy!
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