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Vegetarian Recipes

Green Bean Casserole

https://www.loveandlemons.com/green-bean-casserole/

The only green bean casserole recipe you’ll ever need! Fresh green beans, crispy baked onions & a creamy mushroom sauce make it a guaranteed hit.

I’ve had a green bean casserole recipe on my list to make for years. It’s a staple at my family’s Thanksgiving, and in theory, it’s a dish that’s all about veggies: it features a creamy mushroom sauce and loads of crispy onions, and green beans are the star of the show!

Like sweet potato casserole, it was a natural candidate for a Love and Lemons recipe made with whole foods ingredients.  For so long, one thing or another would bump it off my list – a Brussels sprouts kick, my favorite Butternut Squash Stuffed Shells, or even just really good green beans on their own. But this year, I finally got down to working on my own green bean casserole recipe, and I have to say that the results are pretty fantastic!


Green bean casserole recipe ingredients


Green Bean Casserole Recipe Components

Jack and I both adore mushrooms, so I swap the traditional cream of mushroom soup for a tangy, creamy homemade mushroom sauce. Mushrooms, thyme, and Dijon mustard are one of my all-time favorite combinations, so of course, I use them here, along with tamari to enhance the mushroom flavor and Parmesan cheese for an umami punch. I think you’ll love this sauce – it’s so good I could eat it straight off a spoon!

Then, instead of canned or frozen green beans, I use fresh ones. I blanch them before baking them in the casserole, and they come out vibrant green with a nice al dente bite. Yum!

And last but not least, I replace the usual canned French fried onions with a big pile of crispy baked onions. With a delectable oniony flavor and crisp texture, these guys are the perfect finishing touch for this healthy green bean casserole. Tip: Make sure you get a little of everything in each bite!

How to Make Green Bean Casserole

This green bean casserole recipe has three components: the crispy onions, the green beans, and the mushroom sauce.

Start with the onions. Slice the onions into thin half-moons and toss them with olive oil, flour, salt, and panko. Spread them in an even layer on two large baking sheets and roast until they’re golden brown and beginning to crisp up, tossing them every 10 minutes.

Then, blanch the green beans. Bring a large pot of salted water to a boil and add the green beans. Cook for 4 minutes, stirring occasionally, until the beans are slightly tender and vibrant green. Drain them, and transfer them to a large bowl of ice water to stop the cooking process. After they’ve cooled, spread them on a kitchen towel to dry.

Next, make the sauce. Sauté the mushrooms until they’re soft, and stir in tamari, garlic, and thyme for flavor. Sprinkle in some flour, and add almond milk and Dijon mustard. Simmer until thickened, around 20 minutes. Then, stir in Parmesan cheese and black pepper.

Finally, layer everything together, and bake! Cover the bottom of a greased baking dish with a thin layer of the sauce. Pile in the green beans, and spread the rest of the sauce on top. Sprinkle the crispy onions on top, and bake, covered, for 10 minutes. Uncover the baking dish, and bake for 10 minutes more.

Enjoy!

Best Green Bean Casserole Recipe Tips

  • Look for haricots verts. Any type of fresh green beans will work in this recipe, but we had the best results with thin haricots verts. They’re slimmer than regular green beans, which helps them integrate with the sauce and onion topping. Plus, they have a delicious snappy texture!
  • Watch the onions as they cook, and rotate the pans. When you toss the onions every 10 minutes as they cook, rotate their baking sheets. This will help ensure even cooking – you don’t want one pan to burn before the other gets crispy! Watch them closely near the end of the cooking time, as they can quickly go from just right to burned.
  • Make sure your green beans are dry. No one likes a watery green bean casserole, so make sure to dry the green beans thoroughly after you blanch them!
  • Make it ahead! You can make this green bean casserole up to a day in advance. Bake the crispy onions, blanch the green beans, and make the sauce. Then, assemble the casserole with the sauce and the green beans, cover, and refrigerate until just before serving. Store the crispy onions separately at room temperature. When you’re ready to eat, layer on the crispy onions, and proceed with the recipe, baking the casserole until it’s heated through. Enjoy!

Green Bean Casserole

Total time

Author: Jeanine Donofrio

Recipe type: Side Dish

  • 2 medium yellow onions, thinly sliced
  • 4 teaspoons extra-virgin olive oil
  • ½ cup all-purpose flour
  • 2 tablespoons panko breadcrumbs, plus more for sprinkling
  • ½ teaspoon salt
  • 1½ pounds green beans, trimmed and halved
  • 2 tablespoons extra-virgin olive oil
  • 16 ounces cremini mushrooms, sliced
  • 2 tablespoons tamari
  • 4 garlic cloves, minced
  • 2 tablespoons fresh thyme leaves
  • ¼ cup all-purpose flour
  • 3 cups unsweetened almond milk
  • 1½ teaspoons Dijon mustard
  • ½ cup grated Parmesan cheese, plus more for sprinkling
  • ¼ teaspoon freshly ground black pepper
  1. Make the crispy onions: Preheat the oven to 450°F. Line 2 large baking sheets with parchment paper and lightly grease a 9×13-inch baking dish.
  2. In a large bowl, toss the onions with the oil, flour, panko, and salt. Spread evenly onto the baking sheets and bake for 25 to 35 minutes, tossing every 10 minutes (rotating the pans in the oven as necessary), until lightly browned and crispy. Remove from the oven and lower the oven temperature to 400°F.
  3. Prepare the filling: Bring a large pot of salted water to a boil and set a large bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 4 minutes. Drain, and immediately immerse in the ice water to stop the cooking process. Drain, and transfer to a towel to dry.
  4. Heat the olive oil in a large skillet, add the mushrooms, and cook until soft, 8 to 10 minutes. Stir in the tamari, garlic, and thyme. Sprinkle the flour over the mushrooms and stir again. Add the almond milk and mustard and stir to combine. Simmer until thickened, whisking often, for 20 minutes. Stir in the Parmesan cheese and pepper.
  5. Spread ⅓ of the sauce into the baking dish. Layer with green beans and top with the remaining sauce. Sprinkle the onions on top and bake, covered, for 10 minutes. Uncover and bake 10 more minutes. If the onions start to brown too much, cover the dish for the remainder of the baking time. Garnish with sprinkles of panko and Parmesan, if desired. Serve hot.

Make this vegan by omitting the cheese and adding a few extra pinches of salt to the mushroom sauce.

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Vegetarian Recipes

Lemon Ricotta Pasta

Here’s a quickie recipe for those nights when you just need something fast and delicious. This Lemon Ricotta Pasta is super fast, light, and fresh, which makes it perfect for an easy weeknight dinner during the summer. The bright lemon flavor perfectly compliments the light and creamy ricotta, and the little pops of sweetness from the peas make every bite a little more interesting. Simple, fresh, and easy.

Originally posted 3-4-2011, updated 6-8-2022.

Overhead view of a bowl of lemon ricotta pasta with a fork and lemon wedges.

Do I Have to Use Fresh Lemon?

This is one of those recipes where you really do want to use a fresh lemon instead of bottled juice. The zest from the lemon adds a ton of bright, summery lemon flavor to the pasta without making the sauce too sour. We add just a little of the juice to balance the creaminess of the ricotta, but the zest is where you’re getting all that gorgeous sunny lemon flavor!

Not All Ricotta is Created Equal

I find there is quite a bit of variation in the quality of ricotta from brand to brand. Some are smooth, mild, and sweet like fresh milk, while others are bland and grainy. My preferred brand is Galbani, but they didn’t have any at the store when I went, so I got the generic Kroger brand. It was definitely a bit grainy, but the pasta was still quite delicious despite that!

Also, make sure to get whole milk ricotta. Low-fat ricotta just doesn’t hit the same in this recipe.

What Else Can I Add?

This simple pasta is a great jumping-off point for making a more elaborate pasta, if that’s what you’re in the mood for. Try adding some sliced chicken breast, fresh basil, or fresh spinach. Garlic butter shrimp would also go great with this pasta!

What to Serve with Lemon Ricotta Pasta

This pasta is so light and fresh that I suggest keeping any side dishes really simple, light, and fresh as well. I would go with a super simple side salad, or maybe some roasted asparagus and tomatoes.

Overhead view of lemon ricotta pasta in a skillet.

Overhead view of a bowl of lemon ricotta pasta.

Lemon Ricotta Pasta

Lemon Ricotta Pasta is light, fresh, and quick to prepare, making it the perfect pasta for weeknight dinners in the summer.
Course Dinner, Lunch
Cuisine American
Total Cost $4.27 recipe / $1.07 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 400kcal
Author Beth – Budget Bytes

Ingredients

  • 1 lemon $0.89
  • 8 oz. pasta* $0.67
  • 1 cup frozen peas $0.50
  • 1 clove garlic, minced $0.08
  • 1 Tbsp butter $0.11
  • 1 cup whole milk ricotta $1.60
  • 1/4 cup grated Parmesan $0.36
  • 1/4 tsp salt (or to taste) $0.02
  • 1/4 tsp freshly cracked black pepper (or to taste) $0.02
  • 1 pinch crushed red pepper (or to taste) $0.02

Instructions

  • Zest and juice the lemon. You’ll need about ½ tsp zest and 1 Tbsp lemon juice.
  • Cook the pasta according to the package directions (boil for 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.
  • Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.
  • Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant.
  • Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.
  • Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.
  • Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.

Notes

*Use any short shape pasta.

Nutrition

Serving: 1serving | Calories: 400kcal | Carbohydrates: 51g | Protein: 18g | Fat: 14g | Sodium: 335mg | Fiber: 4g

close up side view of lemon ricotta pasta in a bowl.

How to Make Lemon Ricotta Pasta – Step By Step Photos

A zested and juiced lemon on a cutting board.

Zest and juice one lemon. You’ll need about ½ tsp of zest and 1 Tbsp juice.

Boiled pasta in a pot, water being scooped out with a measuring cup.

Cook 8oz. pasta according to the package directions (boil for 7-10 minutes, or until tender). Reserve about 1 cup of the starchy pasta water before draining.

Peas and cooked pasta in a colander.

Add 1 cup of frozen peas to a colander, then pour the boiled pasta over top to thaw the peas as you drain the pasta.

Sautéed garlic in butter in a skillet.

Add 1 Tbsp butter and 1 clove garlic to a large skillet. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes very fragrant.

Pasta, peas, and pasta water added to the skillet.

Add the still-hot pasta and peas to the skillet along with about ½ cup of the hot reserved pasta water. Stir to combine, then turn off the heat.

Cheese and lemon added to pasta.

Add 1 cup whole milk ricotta, ¼ cup grated Parmesan, 1 Tbsp lemon juice, and ½ tsp lemon zest to the pasta. Stir until the ingredients are combined, the residual heat from the pasta and skillet have warmed the ricotta, and the ricotta has turned into a creamy sauce.

Salt, pepper, and red pepper added to the pasta.

Add more of the reserved pasta water if the mixture is too thick or too dry. Season the pasta with salt, pepper, and crushed red pepper to taste.

Finished lemon ricotta pasta in the skillet.

Enjoy the lemon ricotta pasta while still warm!

Overhead view of a bowl of lemon ricotta pasta.

The post Lemon Ricotta Pasta appeared first on Budget Bytes.

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