Healthy Christmas Green Bean Casserole

Ingredients

• 600 g Green beans
• 240 g Onion
• 480 g Mixed fresh mushrooms
• 15 tbsp Olive oil
• 16 cup Whole wheat flour
• 360 ml Skim milk
• 15 tbsp Low-sodium Worcestershire sauce
• 0.3 tsp Ground black pepper
• 0.4 tsp Garlic powder
• 3 tsp Sea salt
• 0.5 tsp Dried rosemary
• 0.5 tsp Ground nutmeg
• 12 cup Low-sodium whole wheat crackers
• 5 tbsp Olive oil
• 1 tsp Onion powder
• 30 oz Sliced toasted almonds
• 30 cup Dried cranberries

Instructions

1. Preheat the oven to 175°C.
2. Blanch the green beans for a few minutes until bright green and still crisp-tender, then transfer to ice water; drain and set aside.
3. Microwave the diced onion and mushrooms in a microwave-safe bowl on high until softened; set aside.
4. Heat olive oil in a pan over medium-low heat; add whole wheat flour and whisk constantly for about a minute.
5. Slowly pour in skim milk while whisking; cook over low heat until the sauce becomes thick and smooth.
6. Stir in low-sodium Worcestershire sauce, garlic powder, ground black pepper, sea salt, rosemary, and ground nutmeg until well combined.
7. Add the green beans, onion, and mushrooms with any released juices into the sauce and mix well.
8. Pour into a baking dish sprayed with nonstick spray.
9. Crush whole wheat crackers; mix evenly with olive oil, onion powder, sliced toasted almonds, and dried cranberries.
10. Sprinkle the topping mixture evenly over the surface.
11. Bake until the top is golden and crisp and the inside is hot and bubbling.
12. Remove and let cool for a few minutes before serving.

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