Preheat oven to 350°. Cook green beans in boiling salted water to cover in a Dutch oven 4 to 6 minutes or to desired degree of doneness; drain. Plunge into ice water to stop the cooking process; drain and pat dry.
Melt 2 Tbsp. butter in Dutch oven over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in 1 1/2 cups milk; cook, whisking constantly, 3 to 4 minutes or until sauce is thickened and bubbly. Remove from heat, and whisk in buttermilk and next 4 ingredients.
Melt 1 tsp. butter in a medium skillet over medium-high heat; add mushrooms, and sauté 6 to 8 minutes or until lightly browned. Remove from heat; let stand 5 minutes. Gently toss mushrooms and green beans in buttermilk sauce. Place in a 13- x 9-inch or 3-qt. baking dish coated with cooking spray.
Combine French fried onions and next 2 ingredients; sprinkle over green bean mixture.
Bake at 350° for 25 to 30 minutes or until golden brown and bubbly. Serve immediately.
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I was looking for a lighter, fresher green bean casserole since I had just bought a large bag of organic green beans, and this one was perfect. I used Lactaid milk for the milk and buttermilk, and we had some very low-calorie ranch dressing on hand. My only issue was it took me much longer than 25 minutes to prepare, but I'm a bit out of practice as well. Overall very good!
This was disappointing. I loved the idea of fresh green beans for a fresher taste and crunchy texture, but the sauce was so boring--and definitely not worth all that stirring. It made me wish I had just steamed the beans and sauteed with mushrooms instead of going through all of this. That being said, it looked lovely in the casserole pan. I was very excited to taste it when it came out, but alas... I dare to say I'd rather splurge and have the fattier old comfort food taste of the Campbell's original.
I made this last year for Thanksgiving. I made the mistake of stirring the panko and onions so they were a bit soggy. It was still really good and I plan on making this dish again this year but I won't stir.
Much, much better than the traditional version with the canned green beans. The secret to keeping it fresh-tasting is to not overcook the green beans or the mushrooms: keep the fresh texture and flavor.
In trying to lighten up this year, I tried this recipe. It was very good and received many compliments. The fresh green beans and mushrooms added both color and enhanced taste. This is definitely a "keeper".