Green Bean Casserole - Slimmed

Ingredients

• 6 servings pepper black freshly ground
• 1 cup bread crumbs fresh
• 1.5 cups chicken broth (see Cook's Note)
• 4 cups cremini mushrooms sliced
• 3 tablespoons flour all-purpose
• 1 pound green beans fresh stemmed halved
• 3 teaspoons thyme leaves fresh
• 1.5 teaspoons kosher salt 
• 1 tablespoon olive oil extra-virgin
• 3 medium to 4 shallots 
• 2 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• baking pan
• wooden spoon
• colander

Directions

1. Preheat the oven to 400 degrees F.
2. Put the shallots (in their skins) on a small baking dish, roast until soft, about 30 minutes. When cool enough to handle, skin and coarsely chop the shallots. Set aside.
3. Bring a medium-large saucepan of water to a boil over high heat.
4. Add kosher salt, to taste.
5. Add the green beans, and cook, uncovered, until crisp-tender and bright green, about 3 minutes.
6. Drain the beans in a colander and rinse with cold water.
7. Transfer the beans to a large bowl.
8. In the same saucepan, heat the oil over medium heat.
9. Add the mushrooms, season with 1 teaspoon salt, cook, stirring occasionally, until browned, about 7 minutes.
10. Add the mushrooms to the beans.
11. Melt the butter in a small saucepan over medium heat.
12. Add the flour and cook, stirring with a wooden spoon, until golden, about 2 minutes. Slowly whisk in the broth, increase the heat to high, and bring to a boil.
13. Add the shallots, 1 teaspoon of the thyme, and remaining 1/2 teaspoon of salt. Reduce the heat to maintain a simmer and cook until thickened, stirring occasionally, about 5 minutes.
14. Pour the sauce over the vegetables and stir to combine evenly.
15. Spray a 2-quart baking dish with vegetable cooking spray.
16. Transfer the vegetable mixture to the pan.
17. Add the remaining 2 teaspoons of thyme to bread crumbs and scatter over the vegetables.
18. Bake uncovered until the sauce bubbles and the crumbs brown, about 20 minutes.