Ingredients

The following ingredients have 8 Servings
  • 1/2 cup panko breadcrumbs (regular or whole wheat)
  • 1/2 cup Parmesan cheese (grated)
  • 2 tablespoon garlic (minced)
  • 2 tablespoon olive oil (extra virgin)
  • 2 lbs green beans (trimmed & cut into 2" pieces)
  • 2 tablespoon butter (for frying)
  • 8 oz brown mushrooms (sliced)
  • 1 large onion (thinly sliced)
  • 1/4 teaspoon dried thyme
  • 1 teaspoon salt (more for cooking beans)
  • 1/2 teaspoon ground black pepper
  • 4 tablespoon flour (whole wheat, all-purpose or gluten-free)
  • 2 1/4 cups 3.5% milk
  • 1 tablespoon soy sauce

Instruction

  • In a medium bowl, add breadcrumbs, Parmesan cheese, garlic and olive oil. Stir to combine and set aside.
  • Preheat oven to 375 degrees F, spray large 9x13 large baking dish with cooking spray and set aside.
  • To blanch green beans, bring large pot of water to a boil, add salt, green beans and cook just until crisp-tender, about 3 minutes. Transfer to an ice bath to stop cooking and set aside.
  • Preheat large skillet on medium heat and add 1 tablespoon butter to melt. Add mushrooms and saute for 5 minutes, stirring occasionally. Transfer to a bowl.
  • Return skillet to the stove, melt remaining 1 tablespoon butter and add onions. Saute for 5 minutes, stirring occasionally. Add sauteed mushrooms and sprinkle with thyme, salt, pepper and flour. Stir to combine.
  • Reduce heat to low and add milk in small increments, stirring the filling as it is cooking and thickening. Also add soy sauce. Continue cooking for 5 minutes or until the sauce resembles gravy and has thickened. Drain the green beans.
  • To assemble casserole, add half of the green beans, top with half of the sauce, finishing by spreading remaining green beans and sauce on top. Sprinkle with previously prepared topping.
  • Bake uncovered for 25 minutes. Remove from the oven, let stand for 10 minutes and serve hot.