Bari Healthy Green Bean Casserole
2 tbsp. Cheerios, oatmeal (bread crumbs substitutes)
2 bags of microwaveable frozen green beans
6 tbsp. Sunflower oil, divided
2 medium shallots, finely chopped
8 oz. sliced portobello mushrooms
Dash of sea salt optional
3 tbsp. fresh ground black pepper
2 cloves garlic, mince
1/4 cup Chickpea or quinoa flour
3 c. Flaxseed or Almond Milk
Preheat oven to broil on medium and line a medium baking sheet with aluminum foil. To make onion topping, in a medium bowl, toss onions with olive oil and season with salt and pepper. Add flour and toss to coat onions. Broil, tossing every 2 to 3 minutes, until onions are crisp and golden, about 6 to 8 minutes in total. Turn oven down to 375°.
Cook green beans according to package directions. Drain green beans and transfer to a large bowl.
In a large ovenproof skillet over medium heat, heat 2 tablespoons olive oil. Add shallots and cook, stirring occasionally until tender, about 5 minutes. Add mushrooms and season with salt and pepper. Cook, stirring often, until mushrooms are golden, about 5 minutes more. Stir in garlic then transfer mixture to the bowl with the green beans.
In the same skillet you just emptied, heat remaining 4 tablespoons of olive oil in the same skillet over medium heat. Whisk in flour and cook until golden, about 2 minutes. Gradually whisk in almond milk and bring to a simmer. Cook until thickened, about 4 minutes. Remove from heat then add green bean mixture and toss until even combined. Transfer mixture to a large casserole dish.
Place in preheated oven and bake at 375° for 20 minutes to thoroughly heat and mixture should bubble around the edges. Serves 12. Enjoy with the knowledge that you are eating healthy.
Total fat 1g, Sugars 4g, Protein 4g, Calories 87