Green Bean Casserole with Crunchy Pumpkin Seed Topping

Recipe Collection: Dinner

Green Bean Casserole with Crunchy Pumpkin Seed Topping elevates your holiday dining experience with a vegetarian dish that combines fresh green beans and earthy mushrooms, topped with a nutritious pumpkin seed crumble for a satisfying crunch. Perfect for those following a gluten-free or dairy-free diet, this American classic is also nut-friendly, making it a versatile addition to any table.

Easily accessible through EasyChef Pro, you can add this recipe to your meal prep with a convenient shopping list feature, ensuring the lowest cost per serving. Try this wholesome twist on a traditional favorite and make your next gathering memorable!

Overview

This Green Bean Casserole with Pumpkin Seed Crumble is a healthy twist on a classic Thanksgiving dish. Using fresh ingredients and superfoods like pumpkin seeds, this recipe offers a clean and nutritious option for your holiday table.

Diet Type

Vegetarian

Allergies

Gluten, Dairy, Nuts (Pumpkin Seeds)

Cuisine

American

Serving Size: 4

Cooking Time: 38 minutes

Ingredients

• 1 Tablespoon (tbsp) sea salt
• 1 Pound fresh green beans, trimmed
• 2 Tablespoons (tbsp) extra-virgin olive oil, divided
• 1 Tablespoon (tbsp) garlic, minced
• 8 Ounces (oz) package baby portobello mushrooms, trimmed
• 1 Pinch salt, to taste
• 0.5 Teaspoon (tsp) white pepper, ground (divided)
• 2 Tablespoons (tbsp) white whole wheat flour
• 2 Tablespoons (tbsp) whole milk
• 0.5 Cup pumpkin seeds, ground
• 0.25 Cup whole wheat panko bread crumbs
• 2 Teaspoons (tsp) extra-virgin olive oil

Steps

1. Preheat the oven to 425°F (220°C). Grease a 9x13-inch glass baking pan.
2. Prepare an ice bath by filling a large bowl with cold water and ice.
3. In a large pot, bring water and 1 tablespoon of sea salt to a boil. Add the green beans and boil until fork-tender, about 5 to 6 minutes. Drain and immediately plunge them into the ice bath. Drain again and pat dry.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté the minced garlic for 1 minute, then add the mushrooms and sauté until softened, about 5 minutes. Season with salt and 0.25 teaspoon of white pepper. Remove from heat and toss in the cooked green beans. Transfer the mixture to the baking pan.
5. In the same skillet, heat the remaining 1 tablespoon of olive oil and flour over medium-high heat, whisking constantly for about 1 minute. Slowly add the milk, whisking until the roux is creamy and smooth, about 2 minutes. Season with salt and the remaining white pepper. Pour the roux over the green bean-mushroom mixture, tossing to coat.
6. In a food processor, combine pumpkin seeds, bread crumbs, and 2 teaspoons of olive oil. Pulse about 10 times until ground. Season with salt and pulse once more. Sprinkle the mixture over the green bean-mushroom mixture.
7. Bake in the preheated oven until the top is golden brown, about 10 minutes.

Enjoy this delicious and healthy take on a classic green bean casserole!