Name: Thanksgiving Green Bean Casserole with Pumpkin Seed Crumble
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 4
Cuisine: US
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; 0.5 teaspoon ground white pepper, or to taste, divided; 2 tablespoons white whole wheat flour (such as King Arthur®); 2 tablespoons whole milk (such as Natural by Nature®); 0.5 cup pumpkin seeds; 0.25 cup whole wheat panko bread crumbs; 2 teaspoons extra-virgin olive oil

Rediscover the classic green bean casserole with a delightful twist! This updated version features fresh ingredients and a crunchy pumpkin seed crumble for a healthy and flavorful side dish that will elevate any Thanksgiving feast.

Follow The Directions

01

Step

Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch glass baking pan.

02

Step

Fill a large bowl with cold water and ice to make an ice bath.

03

Step

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.

04

Step

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.

05

Step

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.

06

Step

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.