Today’s recipe feature is Green Bean Casserole with Savory Oat Streusel. Fresh mushrooms are the basis for a delicious sauce that’s mixed with green beans. Quaker® Oats, breadcrumbs, parmesan cheese, cayenne pepper and fried onions blend to create a fabulous topping. It’s all baked together for about 20 minutes to create a new spin on an old holiday favorite. Healthy and joyous eating!
Green Bean Casserole with Savory Oat Streusel (Recipe courtesy Samantha Stephens, Chef and Owner at New York City’s OatMeals)
- 2 lbs. green beans, ends trimmed
Savory Oat Streusel
- 3 tbsp. butter
- ½ cup Quaker® Old Fashioned Rolled Oats, toasted
- ¼ cup panko breadcrumbs
- ½ cup parmesan cheese, shredded
- 1/8 tsp. cayenne pepper
- 1 cup fried onions
- 3 tbsp. butter
- 1 lb. button mushrooms, stems trimmed, quartered
- 1 shallot, thinly sliced
- Freshly ground black pepper, to taste
- Kosher salt, to taste
- 2 garlic cloves, minced
- 1 tbsp. Quaker® Old Fashioned Rolled Oats
- 2 tbsp. all-purpose flour
- 1 ½ cups chicken broth
- ½ cup heavy cream
- 1 pinch grated nutmeg
Heat oven to 375 degrees F.
Bring a large pot of salted water to a boil. Boil green beans for 5 minutes. Drain beans, then plunge them into ice water to stop them from cooking. Drain again and set aside.
For the oat streusel, melt butter in a medium skillet over medium heat. Add oats and panko. Sauté 2 minutes or until toasted and fragrant, stirring constantly. Transfer to a small bowl to cool. Mix the parmesan cheese and cayenne pepper in a small bowl, set aside.
For the mushroom sauce, melt butter in a medium skillet over medium heat. Add mushrooms, shallot, salt and pepper, and cook for 3-5 minutes. Add the garlic; cook for another 2 minutes. Add the oats and flour and stir until mushrooms are fully coated. Add the chicken broth, 1/4 cup at a time, stirring continuously. Add heavy cream and nutmeg and bring to a simmer. Cook until the sauce thickens, about 6 minutes, stirring often.
Add green beans to the mushroom sauce and stir until well coated. Transfer to a casserole dish. Top with the toasted oat streusel mixture. Bake until the mushroom sauce is bubbly and the oats are golden, about 20 minutes. Top with the fried onions and bake another 5 minutes. Serve immediately. Servings = 6 to 8.