Green Bean Casserole With Pumpkin Seed Crumble (Eat Clean For Thanksgiving) Recipe

Name: Green Bean Casserole With Pumpkin Seed Crumble (Eat Clean For Thanksgiving)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon sea salt; 1 pound fresh green beans, trimmed; 2 tablespoons extra-virgin olive oil, divided; 1 tablespoon minced garlic; 1 (8 ounce) package baby portobello mushrooms, stemmed and roughly chopped; salt to taste; 1/2 teaspoon ground white pepper, or to taste, divided; 2 tablespoons white whole wheat flour (such as King Arthur(R)); 2 tablespoons whole milk (such as Natural by Nature(R)); 1/2 cup pumpkin seeds; 1/4 cup whole wheat panko bread crumbs; 2 teaspoons extra-virgin olive oil

Servings: persons

1 tablespoon sea salt
1 pound fresh green beans, trimmed
2 tablespoons extra-virgin olive oil, divided
1 tablespoon minced garlic
1 (8 ounce) package baby portobello mushrooms, stemmed and roughly chopped
salt to taste
1/2 teaspoon ground white pepper, or to taste, divided
2 tablespoons white whole wheat flour (such as King Arthur(R))
2 tablespoons whole milk (such as Natural by Nature(R))
1/2 cup pumpkin seeds
1/4 cup whole wheat panko bread crumbs
2 teaspoons extra-virgin olive oil

1
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch glass baking pan.
2
Fill a large bowl with cold water and ice to make an ice bath.
3
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.
4
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.
5
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.
6
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.
7
Bake in the preheated oven until top is golden brown, about 10 minutes.

187

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon sea salt, 1 pound fresh green beans, trimmed, 2 tablespoons extra-virgin olive oil, divided, 1 tablespoon minced garlic, and more.

Yes, Green Bean Casserole With Pumpkin Seed Crumble (Eat Clean For Thanksgiving) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Green Bean Casserole With Pumpkin Seed Crumble (Eat Clean For Thanksgiving)

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