Lighter Green Bean and Portobello Mushroom Casserole

Ingredients

• 1 tablespoon olive oil
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 2 cloves garlic, minced
• 2 cups portobello mushrooms, sliced
• 2 cups green beans, trimmed and cut into 1-inch pieces
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons all-purpose flour
• 2 cups low-fat milk
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 375°F.
2. Heat the oil in a large skillet over medium heat. Add the onion, celery, and garlic and cook until softened, about 5 minutes.
3. Add the mushrooms and green beans and cook until the vegetables are tender, about 10 minutes. Stir in the thyme, oregano, salt, and pepper.
4. Sprinkle the flour over the vegetables and stir to combine. Gradually add the milk, stirring constantly, until the sauce is thickened. Remove from heat.
5. Transfer the vegetable mixture to a 9x13-inch baking dish. Sprinkle with the cheddar and Parmesan cheeses.
6. Bake for 25 minutes, or until the cheese is melted and bubbly.

Interesting Facts

• Portobello mushrooms are a type of mushroom that have a meaty texture and a rich, earthy flavor.
• Green beans are a good source of vitamins A, C, and K, as well as fiber and antioxidants.
• Parmesan cheese is a type of hard cheese that has a sharp, salty flavor.