Tag: Williams Sonoma

Lightened Up Green Bean Casserole with Shallot Crumb Topping

Not your Momma’s Green Bean Casserole!

Confession: I strongly dislike mushy green beans.

Year after year I’ve been asked to post a lighter green bean casserole, and I’ve opted out because the thought of mushy green beans in canned soup with fried onions just doesn’t do it for me.  I’m very particular about how I like my green beans, I love them roasted so they get a little browned[1], cooked until tender crisp.  I like them sauteed with a little garlic and oil[2], I even love them in a salad[3]… but frozen or out of a can… I can do without them.

But, seeing how so many of you love green bean casserole, and after getting a Williams Sonoma Catalog with a (not light) recipe inside, I was inspired to give this a try.

I blanched my green beans for 2 minutes so they wouldn’t turn to mush. If you like your green beans soft, I would boil them for 5-7 minutes.

I made a mushroom sauce with milk and chicken stock instead of heavy cream. After tasting it, I thought it needed a little extra something, so I added some Pecorino Romano.

That fixed the flavor problem! Then came the topping, I wasn’t about to fry onions so I chopped up some shallots and decided to go with a toasted bread crumb topping instead. Next time I may add a little bacon to this (yes, there will be a next time). Put it in the oven and crossed my fingers. When it came out of the oven I served myself a plate and thought it was pretty good! In fact, I had to servings, but this was my lunch so I didn’t feel guilty.

Tips: Next time I make this I will cut the green beans in half, I think it would be easier to serve. Panko would work great in place of the bread crumbs. Adding a little bacon or pancetta to the crumbs would be delicious in my opinion. You can certainly halve this to feed a family of 4. Hope you enjoy!

Lightened Up Green Bean Casserole with Shallot Crumb Topping
Adapted from Williams Sonoma[4]
Servings: 8 • Serving Size: 1/8 • Old Points: 3 pts • Points+: 4 pts 
Calories: 160 • Fat: 6 g • Carb: 22 g • Fiber: 4 g • Protein: 7 g • Sugar: 2 g
Sodium: 280.5 mg (without salt)


  • 2 lbs green beans, cut in half, trimmed and washed

For the topping:

  • 1 tbsp olive oil
  • 1 cup shallots, finely diced
  • 1/2 cup seasoned breadcrumbs
  • 1 tbsp grated Romano or Parmesan cheese
  • 1/2 tsp dried thyme (or 1 tsp fresh)

 For the green beans:

  • 1 tbsp olive oil
  • 1/3 cup shallots, minced
  • 16 oz sliced mushrooms, (I used cremini)
  • 1/4 cup flour
  • 1 cup reduced sodium chicken stock (or vegetable for vegetarian)
  • 1 cup 2% milk
  • 1/4 cup grated Pecorino Romano cheese


Boil a large pot of water, when boiling add green beans and blanch for 2 minutes (or 6-8 minutes if you like them softer). Drain in a colander and rinse under cold water to stop them from cooking.

Meanwhile make the topping, heat a medium-sized skillet over medium heat.  Add the shallots and sauté about 3-5 minutes, stirring occasionally until golden brown. Reduce heat to medium-low, add breadcrumbs, grated cheese and thymesauté until golden brown, about 5-6 minutes, stirring frequently, careful not to burn.  

Preheat the oven to 375°. Lightly spray a 13 x 9 inch baking dish.

Heat oil in a large sauté pan over medium-high heat. Add shallots and sauté 1 to 2 minutes. Add mushrooms, season with salt and pepper and sauté 6-8 minutes, stirring occasionally. 

Sprinkle flour over the mushrooms, stir constantly for about a minute, then slowly add chicken stock, then milk. Bring to a low boil, and cook stirring occasionally until thickened, about 3 minutes. Stir in Romano cheese. 

Add blanched green beens and mix well, season with salt and pepper as needed; pour into prepared baking dish. 

Top with toasted bread crumbs and bake about 30 minutes.


  1. ^ roasted so they get a little browned (www.gordon-ramsay-recipe.com)
  2. ^ sauteed with a little garlic and oil (www.gordon-ramsay-recipe.com)
  3. ^ salad (www.gordon-ramsay-recipe.com)
  4. ^ Williams Sonoma (www.williams-sonoma.com)

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Pumpkin Nut Muffins

With a chill in the air, weekends in the Fall are perfect for baking muffins. These pumpkin nut muffins have very little oil, but lots of pumpkin taste. The pecans add a little crunch in every bite that I just love! Enjoy them with some hot tea or a cup of pumpkin spiced latte[1]!

This is basically a variation of my Pumpkin Bread with Pepitas[2], if you prefer to make these into a Pumpkin Nut Bread, the baking time will be 50 to 55 minutes.

And coincidentally, these are dairy-free for those with a milk intolerance. Not sure if they can be made gluten-free, but I think I’ll test it out soon with a GF flour and see. If anyone has a favorite GF mix, feel free to comment, I heard Williams Sonoma’s GF mix is really good.

Pumpkin Nut Muffins
Servings: 12 • Size: 1 regular sized muffin • Old Points: 3 pts • Points+: 4 pts
Calories: 162.5 • Fat: 7 g • Carbs: 23.5 g Fiber: 2 g • Protein: 3 g • Sugar: 14 g
Sodium: 170 mg


  • 1/2 cup white whole wheat flour (King Arthur)
  • 3/4 cups unbleached all purpose flour (King Arthur)
  • 3/4 cup raw sugar
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups canned pumpkin (not pumpkin pie filling)
  • 2 tbsp vegetable oil
  • 2 large egg whites
  • 1 1/2 tsp vanilla extract
  • baking spray
  • 1/2 cup chopped pecans


Preheat oven to 350°. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.

In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.

In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chopped nuts.

Pour batter into prepared muffin tin and bake on the center rack for 24 – 26 minutes, or until a toothpick inserted in the center comes out clean.

Let them cool at least 15 minutes before serving.

Makes 12 muffins.


  1. ^ pumpkin spiced latte (www.gordon-ramsay-recipe.com)
  2. ^ Pumpkin Bread with Pepitas (www.gordon-ramsay-recipe.com)

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