Lightened Up Green Bean Casserole

Preheat oven to 350ºF.

Trim ends off green beans. Bring a large pot of water to boil over medium high heat. Once water is boiling, add trimmed green beans. Boil for 4 minutes until beans begin to lose their crispness.

Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. When hot, add mushrooms and 1/3 of the shallots. Cook until mushrooms are soft and their juice is cooked off, about 5 minutes. Stir in chicken broth and simmer for 5 minutes. Remove from heat and stir in sour cream.

Combine cooked beans and broth mixture. Place in a 2-quart casserole.

Heat remaining 1 tablespoon olive oil in a small skillet. Add remaining shallots, breadcrumbs, salt, garlic powder, sage, and pepper. Cook until shallots are soft, about 5–7 minutes. Scatter cooked shallots over the beans.

Bake at 350ºF for 20 minutes until beans are fully cooked.