Omnomicon

Hokay, lookit what I found!

Organic Purple Green Beans! Cool! Perfect! Let’s make my awesome No-Can Green Bean Casserole.

First, we rinse ’em.

Gather our other ingredients.

Oh check this out, they’re green on the inside!

Now we chop the mushrooms.

Oux! A roux to get this party started.

Aww . . . I guess they turn green when you cook them. A good way of telling when they’re cooked, though!

My my, what a sexy casserole!

Fancy casserole shot.

Recipe
The thought of mushroom soup in a green bean casserole is enough to make me want to gag. Couple that with canned green beans and I am a nauseous cook. However, there is hope! Nook and Pantry found this recipe and it is fantastic (and low calorie–a serving has 129 calories, 5.2g fiber and 5g of fat). I’ll eat half a batch as a dinner rather than a side. YUM!

The Foodie’s Green Bean Casserole
Adapted from Nook and Pantry
Serves 4

1 lb green beans, ends trimmed and broken in half
8 oz button mushrooms, chopped
3 tbsp Land O’Lakes Light Butter
4 cloves garlic, minced or pressed
2 tbsp flour
salt and pepper
1/2 c chicken stock (chicken broth and Better Than Bouillon also work)
1/4 c Land O’Lakes Fat Free Half and Half
1 sauteed chopped onion

Preheat the oven to 400o F.

Heat 1 tablespoon of butter in a skillet over medium high heat. Add the mushroom, garlic, some salt and pepper, and cook until the mushrooms are starting to release their liquid. When the liquid is starting to reduce, add the beans and cook until they are bright green and still a bit crunchy, about 5 minutes. You will only bake the casserole for a few minutes in the oven so cook the beans a little less than your desired tenderness.

While the beans are cooking, melt the remaining 2 tablespoon of butter over medium heat in a saucepan. Add the flour, whisk and cook until the roux is slightly golden. Slowly pour in the chicken stock, while continually whisking. Simmer the mixture for about a minute. Season with salt and pepper. Whisk in the half and half, and add the green bean and mushroom pieces; toss to coat.

Pour the mixture into an 8 x 8 Pyrex or a 9″ diameter pie dish. Sprinkle with sauteed onions. Bake about 10 minutes.