Lightened Up Green Bean Casserole

1. 1

   Preheat oven to 350u00b0F.

2. 2

   Trim ends off green beans. Bring a large pot of water to boil over medium high heat. Once water is boiling, add trimmed green beans. Boil for 4 minutes until beans begin to lose their crispness.

3. 3

   Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. When hot, add mushrooms and 1/3 of the shallots. Cook until mushrooms are soft and their juice is cooked off, about 5 minutes. Stir in chicken broth and simmer for 5 minutes. Remove from heat and stir in sour cream.

4. 4

   Combine cooked beans and broth mixture. Place in a 2-quart casserole.

5. 5

   Heat remaining 1 tablespoon olive oil in a small skillet. Add remaining shallots, breadcrumbs, salt, garlic powder, sage, and pepper. Cook until shallots are soft, about 5-7 minutes. Scatter cooked shallots over the beans.

6. 6

   Bake at 350u00b0F for 20 minutes until beans are fully cooked.

* Per serving · 4 servings · Values may vary.

No additional tips available.