Green Bean Casserole with Pumpkin Seed Crumble (Eat Clean for Thanksgiving)

Ingredients and Weight:

• 1 pound fresh green beans, trimmed
• 1 cup chopped yellow onion
• 1/4 cup chopped fresh mushrooms
• 1/4 cup melted unsalted butter
• 1/4 cup all-purpose flour
• 3 cups unsweetened almond milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 1/2 cup pumpkin seeds
• 1/4 cup chopped fresh parsley

Preparation Time:

20 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Bring a large pot of salted water to a boil. Add green beans and cook until crisp-tender, about 5 minutes. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add onion and mushrooms and cook until softened, about 5 minutes.
4. Stir in flour and cook for 1 minute.
5. Gradually whisk in almond milk until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
6. Season with salt and pepper. Stir in cooked green beans and Parmesan cheese.
7. Pour the mixture into a 9x13 inch baking dish.
8. In a small bowl, combine pumpkin seeds and parsley. Sprinkle over the green bean mixture.
9. Bake for 20 minutes, or until bubbly and heated through.

Nutritional Information:

• Calories: 250 per serving
• Protein: 10 grams
• Fat: 15 grams
• Carbohydrates: 25 grams

Dish Characteristics:

• Creamy and flavorful green bean casserole
• Crunchy pumpkin seed crumble adds texture and nutty flavor
• Gluten-free and dairy-free
• Perfect side dish for Thanksgiving or any special occasion

User Comments:

• "This casserole was a huge hit at our Thanksgiving gathering. It's a healthier version of the classic dish without sacrificing any flavor."
• "I love the addition of pumpkin seeds. They add an unexpected crunch and depth of flavor."
• "This dish is so easy to make and requires very little effort. It's a great way to impress your guests without spending hours in the kitchen."

Special Precautions and Tips:

• If you don't have almond milk, you can substitute any other plant-based milk or even whole milk.
• To make the casserole vegan, omit the Parmesan cheese and use nutritional yeast instead.