Cauliflower-Cream Green Bean Casserole

Recipe

Side Dish
Cauliflower-Cream Green Bean Casserole

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4.11 out of 5 stars
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9 ratings

Recipe Data

8
Servings
40min
Prep
1hr
Total

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Description

Call on the convenience of Hy-Vee Short Cuts on Thanksgiving. Turn riced cauliflower into a cream sauce for a healthier green bean casserole. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
1 lbs.fresh green beans, trimmed
3 tbsp.Gustare Vita olive oil, divided
2(5-oz. each) containers sliced shiitake mushrooms
1 c.Hy-Vee Short Cuts chopped white onion
2 clove(s)garlic, minced
½ tsp.Hy-Vee salt
½ tsp.Hy-Vee ground black pepper
2 ½ c.Hy-Vee 2% reduced-fat milk
2 c.Hy-Vee Short Cuts riced cauliflower
¼ tsp.Hy-Vee ground thyme
tsp.Hy-Vee ground nutmeg
2 tbsp.Hy-Vee salted butter
1 tbsp.Hy-Vee all-purpose flour
1 tbsp.dry sherry
2large shallots, sliced
½ c.Hy-Vee sliced almonds

Things To Grab

  • Medium saucepan
  • Colander
  • Large bowl
  • Ice
  • 10-inch cast iron skillet
  • Blender or food processor

Directions

  1. Preheat oven to 375 degrees. Cook beans in enough lightly salted boiling water to cover in a medium saucepan, for 5 minutes or until tender; drain. Transfer beans to a large bowl of ice water; let stand 10 minutes. Drain beans and set aside. Wipe saucepan clean.

  2. Heat 1 tablespoon olive oil in a 10-inch cast iron skillet over medium-high heat. Add half of mushrooms, onions, and garlic. Cook until mushrooms are tender. Transfer mixture to a large bowl. set aside. Repeat with 1 tablespoon olive oil and remaining mushrooms, onion, and garlic. Season with salt and pepper. Toss beans with mushroom mixture.

  3. Combine milk, cauliflower, thyme, and nutmeg in same medium saucepan. Cook and stir over medium heat until cauliflower is tender. Blend mixture in batches in a blender or food processor until smooth. 

  4. Melt butter in same medium saucepan over medium heat; whisk in flour until smooth. Whisk in pureed cauliflower. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in sherry. Add sauce to bean and mushroom mixture, combining well. 

  5. Heat remaining 1 tablespoon olive oil in cast iron skillet over medium heat. Add shallots. Cook until golden, stirring occasionally. Remove shallots from skillet. Add green bean mixture to skillet; top with shallots and almonds. Bake for 20 minutes or until bubbly.

Nutrition facts

Servings

200 Calories per serving

Amounts Per Serving

  • Total Fat: 13g
  • Cholesterol: 15mg
  • Sodium: 230mg
  • Total Carbohydrates: 17g
  • Protein: 7g

Daily Values

0%
Iron 6%
0%
Calcium 10%
0%
Vitamin D 6%
0%
Potassium 10%

Recipe Source:

Balance November 2018