Name: Green Bean Casserole with Pumpkin Seed Crumble (Eat Clean for Thanksgiving)
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Sea salt - 1 tablespoon; Fresh green beans, trimmed - 1 pound; Extra-virgin olive oil, divided - 2 tablespoons; Minced garlic - 1 tablespoon; Baby portobello mushrooms, stemmed and roughly chopped - 1 (8 ounce) package; Salt to taste - 1 (8 ounce) package; Ground white pepper, or to taste, divided - ½ teaspoon; White whole wheat flour (such as King Arthur®) - 2 tablespoons; Whole milk (such as Natural by Nature®) - 2 tablespoons; Pumpkin seeds - ½ cup; Whole wheat panko bread crumbs - ¼ cup; Extra-virgin olive oil - 2 teaspoons

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

1. Sea salt 1 tablespoon

2. Fresh green beans, trimmed 1 pound

3. Extra-virgin olive oil, divided 2 tablespoons

4. Minced garlic 1 tablespoon

5. Baby portobello mushrooms, stemmed and roughly chopped 1 (8 ounce) package

6. Salt to taste 1 (8 ounce) package

7. Ground white pepper, or to taste, divided ½ teaspoon

8. White whole wheat flour (such as King Arthur®) 2 tablespoons

9. Whole milk (such as Natural by Nature®) 2 tablespoons

10. Pumpkin seeds ½ cup

11. Whole wheat panko bread crumbs ¼ cup

12. Extra-virgin olive oil 2 teaspoons

How to cook deliciously - Green Bean Casserole with Pumpkin Seed Crumble (Eat Clean for Thanksgiving)

1 . Stage

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

2 . Stage

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

3 . Stage

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

4 . Stage

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

5 . Stage

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

6 . Stage

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

7 . Stage

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