Healthier Green bean and Pepper Veggie Casserole

Healthier Green bean and Pepper Veggie Casserole

The cold weather bring casseroles. They are comforting and so delicious. I love love love this Healthier Green bean and Pepper Veggie Casserole. Adding more vegetables to this one baked dish recipe makes this a better for you recipe. Add this casserole to your next dinner and you will love it.

Casseroles remind of me of a cozy dark and chilly evening. Even though we are still in the 80s here in South Florida a cozy meal still makes it feel like fall. Using Pero Family Farms vegetables for this green bean casserole is a favorite. They are a local South Florida food company that really produces incredible produce. If you are a South Floridian you have to use their products. They will change your dinner table and make it a healthier happier place. All their delicious vegetables inspired me to create this very fall holiday casserole. Green beans play such a big role now during the fall holidays. This year don’t just make your green beans as you always have. It is time to change it up. Add this super awesome and healthier casserole dish to your holiday table.

Healthier Green bean and Pepper Veggie Casserole

Healthier Green bean and Pepper Veggie Casserole

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Author atasteofwellbeing

Ingredients

  • 1 bag Pero Family Farms Organic Green Bean Bag
  • 1 cup Pero Family Farms Mini Sweet Peppers – tops removed, seeded, and sliced
  • 1/2 Yellow Onion sliefs
  • 1/2 cup Button Mushrooms chopped
  • 1 Garlic clove minced
  • 1 TBLS Olive Oil
  • 1/2 tsp Sea salt
  • A few pinches of pepper

For the Sauce

  • 1 TBLS Butter
  • 2-2.5 TBLS All purpose flour
  • 3/4 -1 cup Milk
  • 2 pinches Sea Salt
  • A pinch of black pepper

For the Crispy Onions

  • 1 small/med Yellow Onion sliced
  • 1/2 cup Panko Bread Crumbs
  • 3 TBLS Grated Parmesan Cheese
  • 1 tsp Olive oil or Butter
  • 1/2 tsp Sea Salt

Instructions

  1. 1. Begin by preheating the oven to 375 degrees.

    2. On the stove top with a large sauté pan the 1 TBLS of olive oil over medium heat. Add in the ½ sliced onion and a pinch of salt and let this cook for 3-4 minutes. Then add in the sliced mini sweet peppers, green beans, and mushrooms. Add a pinch of salt and pepper and let this cook for 7-8 minutes on medium heat. Once the vegetables have cooked remove the sauté pan from the stove top.

    3. To prepare the sauce, heat the olive oil or butter in a sauce pan over medium heat. Once the olive oil or butter is hot adding in the flour and whisk together. Then carefully pour in the milk, salt, and pepper. Stir everything together and bring it to a light boil for the sauce to thicken. Once the sauce has thickened remove the sauce pan from the stove top and carefully pour this over the cooked vegetables and toss together.

    4. Add the sauced vegetables into a casserole or oven proof baking dish.

    5. For the crispy topping use a medium sauté pan. Heat the olive oil or butter over medium heat, once hot add the onions with a pinch or 2 of salt to allow them to sweat. Let the onions cook for 4-5 minutes. Then add the panko bread crumbs to the sauté pan and stir everything together. Do not worry the panko will not perfectly adhere to the onions. Once the panko has lightly cooked for 2-3 minutes turn the heat off, toss in the grated Parmesan cheese, stir together and pour the crispy topping over the casserole. Bake the casserole for 20-25 minutes and then serve. 

    Healthier Green Bean and Pepper Veggie Casserole


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