Green Bean Casserole with Pumpkin Seed Crumble (Eat Clean for Thanksgiving)

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch glass baking pan.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Fill a large bowl with cold water and ice to make an ice bath.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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. 4

   {'id': 'step_3', 'step': 4, 'text': '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. 5

   {'id': 'step_4', 'step': 5, 'text': '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. 6

   {'id': 'step_5', 'step': 6, 'text': '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. 7

   {'id': 'step_6', 'step': 7, 'text': 'Bake in the preheated oven until top is golden brown, about 10 minutes.'}

📊 Nutrition Facts

Per serving (4 servings total)