I tried this recipe this year.
On the one hand it's less "saucy", smothered or, for lack of a better term, it's generally fresher and "lighter" in texture than the classic green
bean casserole recipe but...on the other hand, the ingredients for this are heavier, more decadent and generally yummier than the original.
You decide ATS.
1 1/2 lb fresh, trimmed French cut green beans
2 tbsp butter
1/4 cup all purpose flour
1 1/2 cups low or no fat milk
1/2 cup non-fat buttermilk
1 tbsp ranch dressing mix
2 tsp fresh chopped thyme
1/4 tsp salt
1/4 tsp pepper
1 tsp butter
1 package sliced baby bella mushrooms
1 cup fried onions
1/2 cup unseasoned panko breadcrumbs
2 plum tomatoes, seeded and diced
Preheat oven to 350 degrees
Parboil green beans 4 to 6 minutes, drain. Immerse in cold water to stop heating. Pat dry.
Melt 2 tbsp of butter without scorching. Whisk in flour and stir until smooth without scorching. Add in milk, stirring constantly until smooth and
bubbly. Remove from heat and add buttermilk, ranch dressing mix, thyme, salt and pepper. Set aside sauce.
In separate pan melt 1 tsp butter and sauté mushrooms on medium heat for 6 to 8 minutes.
Toss mushrooms and drained green beans in sauce. Place in 13 x 9 inch glass casserole dish. Sprinkle mixture of fried onions, panko and diced plum
tomatoes over green beans. Salt and pepper top of casserole lightly.
Bake at 350 for 25 to 30 minutes until bubbly and top is golden brown. Serve right away.
I got rave reviews, even from relatives that cling to the traditional recipe.
I wish I could take credit but I found the recipe in a 2011 Southern Living magazine.
edit on 12/27/2014 by kosmicjack because: (no reason given)
edit on 12/27/2014 by kosmicjack because: (no reason