Classic Green Bean/Haricots & Onion Casserole

Green bean casserole is a classic favorite for the holidays. With this healthier version, you can splurge all year long!

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Ingredients

1. 4 cups / 440 g cooked cut green beans / haricots
2. 1 cup / 160 g sliced onions
3. 1 cup / 120 g whole grain bread crumbs
4. 1 Tbsp. + 1 tsp. / 15 + 5 ml olive oil
5. 1½ cups / 360 g cream of mushroom soup concentrate, preferably organic or from recipe*
6. ½ cup / 120 ml organic grass-fed or vegan milk
7. 1 tsp. / 5 ml low-sodium soy or tamari sauce
8. Ground black pepper to taste

Cream of Mushroom Soup Concentrate
1. 1 Tbsp. / 15 ml olive oil
2. 1 clove fresh garlic, minced
3. ½ cup / 40 g fresh mushrooms, chopped
4. 2½ Tbsp. / 22 g whole grain flour
5. ½ cup / 120 ml vegetable broth, preferably organic low-sodium
6. ½ cup / 120 ml whole milk, preferably pastured or vegan (recommended: full-fat almond or coconut beverage)
7. Ground black pepper to taste
8. Salt or substitute to taste

Directions

Soup Concentrate
1. In a lidded non-stick sauté pan, warm the oil over medium heat. Add in the minced garlic and sauté until golden and fragrant.
2. Add in the chopped mushrooms, stir, and cook for 2-3 minutes.
3. Sprinkle with the flour, stir, and cook for 1-2 minutes. Whisk in the milk and broth until smooth.
4. Lower heat, cover, and simmer until mixture has thickened and has attained a shimmer, about 5-8 minutes.

Casserole
1. Preheat oven to 350°F. / 175°C. Mist or brush a 1½-quart baking dish with 1 teaspoon / 5 ml olive oil.
2. Heat the oil in a saute pan. Add the onions and saute until golden and translucent.
3. Blend the soup, milk, tamari sauce, black pepper, beans, and half of the onions in a large bowl. Pour into the prepared baking dish.
4. Bake at 350°F / 175°C for 25 minutes, or until hot and bubbling. Sprinkle with the bread crumbs and garnish with the remaining onions.
5. Bake for 5 more minutes or until the breadcrumbs have browned.

Serving Size: ֲ⅔ cup / 80 gm

Exchanges per Serving: 1 Carb, 0 Protein, ½ Fat

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