GREEN BEAN CASSEROLE WITH PUMPKIN SEED CRUMBLE (EAT CLEAN FOR THANKSGIVING)
I came up with this 'eat clean' healthy green bean casserole recipe for the Thanksgiving feature article of Natural Health magazine using Dr. Oz's 10 super foods. The super food in this dish is pumpkin seeds. As for green bean casserole, although it's always been a hit in our family, I realize there are two types of people; those who love green bean casserole, and those who don't. As for me, even before I became enthused with eating and cooking healthfully I was never a particularly enthusiastic fan of mushroom soup dumped on top of green beans. Garnish with whole pumpkin seeds.
Provided by Ivy Larson
Categories Side Dish Casseroles Green Bean Casserole Recipes
Time 38m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch glass baking pan.
- Fill a large bowl with cold water and ice to make an ice bath.
- Fill a large pot with water and add 1 tablespoon salt; bring to a boil. Add green beans; boil until fork-tender, 5 to 6 minutes. Drain beans in a colander and immediately plunge them into the ice bath. Drain again. Pat dry with a kitchen towel or paper towels.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic; saute for 1 minute. Add mushrooms; saute until softened, about 5 minutes. Season with salt and white pepper. Remove from heat. Toss in the cooked green beans. Transfer mixture to the baking pan.
- Heat 1 tablespoon oil and flour in the skillet over medium-high heat. Cook, whisking constantly, until incorporated, about 1 minute. Add milk slowly, whisking until the roux is creamy and smooth, about 2 minutes. Season with salt and white pepper. Add roux to the pan, tossing to coat the green bean-mushroom mixture.
- Combine pumpkin seeds, bread crumbs, and 2 teaspoons oil in a food processor. Pulse about 10 times until ground. Season with salt; pulse once more. Top green bean-mushroom mixture with the pulsed pumpkin seed mixture.
- Bake in the preheated oven until top is golden brown, about 10 minutes.
Nutrition Facts : Calories 256.8 calories, Carbohydrate 20.7 g, Fat 17.5 g, Fiber 6.3 g, Protein 8.8 g, SaturatedFat 2.8 g, Sodium 1379.5 mg, Sugar 2.8 g
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LABIB SANY
[email protected]This recipe looks amazing! I love the combination of green beans and pumpkin seeds.
jasmine kersey
[email protected]I'm not a big fan of green bean casserole, but this recipe looks interesting. I might give it a try.
Dennis Brown
[email protected]Can't wait to try this recipe! It looks so easy and delicious.
Asif Qureshi
[email protected]Thanks for sharing this recipe! I'm always looking for new ways to cook green beans, and this one looks delicious.
Sadik Ahmed
[email protected]This recipe is a great starting point, but it's definitely customizable to your own taste. Feel free to experiment with different ingredients and spices to find the perfect combination for you.
Gulbuddin Abdulsatar
[email protected]I would make this recipe again, but I would make some changes. I would use less milk and more spices, and I would also use a different type of cheese.
Inkasar Aziz
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Munim Ahmed
[email protected]The crumble topping was too hard. I think I should have used more butter.
Hacker Gamer
[email protected]The casserole was too watery. I think I added too much milk.
poop smellsbad
[email protected]This casserole was a bit bland for my taste. I think I'll add some extra spices next time.
Alnd Alndzyad
[email protected]I'm not a huge fan of green bean casserole, but I thought I'd give this recipe a try. I was pleasantly surprised! The pumpkin seed crumble topping really makes this dish.
Avram Avram
[email protected]This casserole is so easy to make and it's always a crowd-pleaser. I love that I can use fresh or frozen green beans, which makes it a great option for any time of year.
Dawet Debena
[email protected]I made this casserole for a potluck and it was a huge hit! Everyone was asking for the recipe. I'll definitely be making it again for Christmas dinner.
Obichukwu Daniel
[email protected]This green bean casserole is a great way to use up leftover Thanksgiving vegetables. It's also a great dish to make ahead of time, which is always a plus during the busy holiday season.
Grace Asare
[email protected]I love that this recipe uses pumpkin seeds instead of fried onions. It's a healthier and more flavorful alternative, and it gives the casserole a nice nutty flavor.
Sha Mim
[email protected]This casserole was a bit more time-consuming to make than I expected, but it was totally worth it. The end result was a delicious and impressive dish that was enjoyed by all.
Trevan Kumm
[email protected]I'm not usually a fan of green bean casserole, but this recipe changed my mind. The pumpkin seed crumble topping is genius and adds so much flavor and texture. Definitely a new favorite!
Pakistani Politics
[email protected]Tried this recipe for a Friendsgiving potluck and it was a total success! Everyone loved the unique combination of green beans, pumpkin seeds, and creamy sauce. Highly recommend!
Hadi Bangash
[email protected]This green bean casserole with pumpkin seed crumble was a hit at our Thanksgiving dinner! The flavors were perfectly balanced, and the crumble topping added a delicious crunch. Will definitely be making this again next year.