A healthier and tastier take on green bean casserole - because who likes condensed soup anyway? This recipe for roasted green beans and mushrooms with herbed breadcrumbs keeps all the flavor of the original.
Happy November! Last week was a lovely little break from blogging, allowing me some much needed R & R and family connection time. As I’m writing this, we’re driving from Sarlat, France to Carcassone for the last couple days of our trip before heading home. We’ve had an incredible time exploring the countryside, which basically looks like the real life version of Beauty and the Beast. I’ll be sharing some pictures tomorrow, so stay tuned!
I must admit though, I missed blogging and I’m glad to be back just in time for one of my favorite holidays - Thanksgiving. What's not to love about a holiday that's all about food. There’s a few dishes I look forward to each year –pimento mac and cheese, my mom’s cornbread stuffing, and the big appetizer spread.
But I'll tell you one dish I never look forward to - green bean casserole. Bleh. Anything made with condensed soup and overcooked vegetables gets a pass from me. That's why I created this recipe for roasted green beans and mushrooms with herbed breadcrumbs. It's got all the flavor of the original, but without the bland, salty flavor. Because the crispy topping is the best part of a green bean casserole, I topped this dish with tons of herby, garlicky breadcrumbs that were toasted in olive oil.
If you like your green beans in a creamy sauce, I would stir in a non-condensed creamy mushroom soup or even a little bit of creme fraiche.
Roasted Green Beans and Mushrooms with Herbed Breadcrumbs
- 1 lb haricot verts, stemmed
- 10 ounces cremini mushrooms, halved or quartered if large
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1/2 cup whole wheat panko breadcrumbs
- 1/2 teaspoon fresh thyme, chopped
- 1/2 teaspoon rosemary, chopped
- 1/2 teaspoon onion powder
- Preheat oven to 400 degrees.
- Toss green beans and mushrooms with 1 tablespoon of olive oil. Season with salt and pepper. Spread evenly on a large baking dish. Roast 15-20 minutes until browned and tender.
- Meanwhile, heat the remaining 2 tablespoons of olive oil in a small skillet on medium heat. Add garlic and cook 30-60 seconds until fragrant. Add breadcrumbs, herbs, onion powder and season with salt and pepper. Cook, stirring frequently, until toasted, about 5 minutes total.
- When vegetables are roasted, arrange in a serving bowl and top with breadcrumbs.
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