Green Bean Parmesan Bake

from Memphis Health+Fitness Magazine November 2021

Dr. Susan Murrmann on Holistic Women’s Health

Emilee Hudsmith is a recipe developer, workout enthusiast, and creator of Take Off For Good seasonings and the Take Off app (found on the Apple and Google Play store). To learn more, visit @takeoffforgood on Instagram, Takeoffforgood.com, or download the Take Off app.

Your safe haven of comfort and health is this fresh, creamy, crunchy green bean bake. It tastes even better shared with loved ones!

Prep Time: 45 minutes | Makes 6-8 Servings

Ingredients:

q 2 lbs fresh green beans, washed and trimmed q 8 oz brown mushrooms (10-12 whole mushrooms) washed and sliced q 1 cup whole milk q 6 oz parmesan cheese q ½ tsp dried oregano q ½ tsp dried basil q ½ tsp thyme q 1 tsp Take Off For Good Garlic Butter Seasoning q Salt and pepper to taste q 2 Tbsp corn starch q 1 ½ cups roasted and salted pecans, finely chopped or crushed q ½ large onion, thinly sliced q 3 Tbsp oil for frying

Directions:

Preheat your oven to 350 degree. Add green beans to a pan with 1 cup water. Cover and heat over medium for 10 min. Meanwhile, in a large bowl, mix milk, cheese, cornstarch, mushrooms, and seasonings. Once green beans are done, add them to the milk mixture and stir. Pour everything in a 9x9-inch baking dish.

To crisp up the sliced onion, place them in an air fryer with a drizzle of oil at 400 degrees for 10 min. Or cook them in a skillet with oil on high heat until crispy. Then, layer them over the green bean mixture and sprinkle with crushed pecans. Bake it at 350F for 25 min. Sprinkle a little extra parmesan on top before serving.