Green Bean Casserole with Pumpkin Seed Crumble (Clean Thanksgiving Twist)

Name: Green Bean Casserole with Pumpkin Seed Crumble (Clean Thanksgiving Twist)
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 oz Baby Portobello Mushrooms; 2 tbsp Extra-Virgin Olive Oil; 1 lb Green Beans; 1 tbsp Minced Garlic; 0.5 cup Pumpkin Seeds; 0.5 tsp Salt; 1 tbsp Sea Salt; 0.25 cup Seasoned Bread Crumbs; 0.5 tsp White Pepper; 2 tbsp White Whole Wheat Flour; 2 tbsp Whole Milk

Side Dish 🥗 American Low-Carb Low-Sodium Vegetarian 🥦Kosher ✡️Comfort-Food

This Green Bean Casserole with Pumpkin Seed Crumble pairs tender-crisp beans and garlicky sautéed baby portobellos with a light, silky roux for balanced richness. A toasty pumpkin seed–panko topping adds nutty crunch that contrasts the earthy mushrooms and fresh beans. Serve it alongside your holiday mains or at any fall dinner where you want a lighter, modern side with real texture.

Prep10 mins
Cook28 mins
Serves4
DifficultyMedium

Green Bean Casserole with Pumpkin Seed Crumble (Clean Thanksgiving Twist)

1

Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch glass baking pan.
2

Fill a large bowl with cold water and ice to create an ice bath.
3

Fill a large pot with water and add 1 tablespoon salt; bring to a boil. Add the green beans; boil until fork-tender, 5 to 6 minutes. Drain the beans in a colander and immediately submerge them in the ice bath. Drain again. Pat dry with a kitchen towel or paper towels.
4

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the garlic; sauté for 1 minute. Add the mushrooms; sauté until softened, about 5 minutes. Season with salt and white pepper. Remove from the heat. Toss in the cooked green beans. Transfer the mixture to the baking pan.
5

Heat 1 tablespoon oil and the flour in the skillet over medium-high heat. Cook, whisking constantly, until combined, about 1 minute. Slowly add the milk, whisking until the roux is creamy and smooth, about 2 minutes. Season with salt and white pepper. Add the roux to the pan, tossing to coat the green bean-mushroom mixture.
6

Combine the pumpkin seeds, bread crumbs, and 2 teaspoons oil in a food processor. Pulse about 10 times until ground. Season with salt; pulse once more. Sprinkle the pulsed pumpkin seed mixture over the green bean-mushroom mixture.
7

Bake in the preheated oven until the top is golden brown, about 10 minutes.