Festive Cranberry Orange Green Bean Casserole

• 1 1/2 pounds fresh green beans, trimmed and halved
• 1 cup fresh or frozen cranberries
• 1 medium orange, zested and juiced
• 1/2 cup chopped yellow onion
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1/2 cup chopped pecans
• 1/3 cup panko breadcrumbs (use gluten-free if preferred)
• 1/2 cup shredded sharp white cheddar cheese
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 1/4 cup vegetable broth or chicken broth
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray.
2. Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 3-4 minutes until crisp-tender. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again and set aside.
3. In a medium skillet, melt the butter over medium heat. Add the chopped onions and cook until translucent, about 4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
4. Stir in the cranberries, orange zest, orange juice, and dried thyme. Cook for 3-4 minutes until cranberries start to pop and soften. Remove from heat.
5. In a small bowl, toss the pecans and panko breadcrumbs with olive oil, a pinch of salt, and pepper.
6. In the prepared baking dish, combine the blanched green beans, cranberry-orange mixture, shredded cheddar cheese, and vegetable broth. Gently toss to combine and season with salt and pepper to taste.
7. Spread the pecan-panko mixture evenly over the top. Bake uncovered for 20-25 minutes until the topping is golden and the casserole is bubbling.
8. Remove from oven and let it rest for 5 minutes before serving.

Chef tips

• Blanching the green beans and shocking in ice water keeps them bright green and crisp; avoid overcooking to maintain texture.
• If you prefer a vegan version, sub butter with olive oil or vegan butter and use a plant-based cheese alternative.
• For a nut-free option, replace pecans and panko topping with toasted sunflower seeds mixed with gluten-free breadcrumbs or crushed cornflakes.
• Orange zest adds freshness; make sure to only grate the colored part to avoid bitterness from the white pith.