Sunday, November 22, 2015

Healthy Holiday Recipe: Green Bean Casserole

A classic green bean casserole with homemade mushroom sauce!

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In my previous Healthy Holiday Recipe, I shared something sweet and it was so good that it made me feel like I was cheating on dessert at the dinner table. This time I'll be bringing you a savory dish that is one of my favorites for Thanksgiving: green bean casserole.

I love to find ways of making recipes healthier without sacrificing for taste. This simple green bean casserole is an excellent example, as it trades in the canned stuff for a lighter mushroom sauce that will possibly make you reach for seconds. The Trader Joe's fried french onions might just be my new favorite thing. They're packed with flavor and the crunchy texture makes me feel like I'm having onion rings at the dinner table. I may have used more than what was really needed for the topping, but they were just too good to pass up. For the creamy mushroom sauce, I used cornstarch, milk, and vegetable stock. I prefer this simple sauce over cream of mushroom in a can, which has a high sodium content. The homemade sauce is also a great option if you want to shy away from using heavy cream, a key ingredient that makes the sauce thick and creamy and what is typically found in a green bean casserole recipe. Definitely give this recipe a try if you are looking for a healthier dish to make this Thanksgiving!

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Makes 2 servings


 2 cups green beans, cooked and drained
1/2 tablespoon olive oil
3 cups thinly sliced white mushroom (about 5-6 whole mushrooms) 
1/4 cup diced shallots
1 tablespoon cornstarch
1/4 cup vegetable stock
1/2 cup milk
dash of salt
ground black paper 
1 cup Trader' Joe's Fried French Onions


Preheat oven to 375 F. and set aside a a small casserole dish.

In a pot of boiling water, cook the green beans until they look green and tender. Drain and set aside. If you prefer them to be a little crispier, you can run them under cold water to stop them from cooking after draining them. 

To make the mushroom sauce, heat the olive oil in a skillet over medium-high heat. Add the diced shallots and stir for a minute. Add the sliced mushrooms and sauté for 5 minutes or until they are soft and turning slightly brown. Season with salt and pepper.  

Sprinkle the cornstarch over the mushrooms, stirring occasionally. Slowly pour the vegetable stock and milk. Bring mixture to a boil or until it thickens, about 3-5 minutes. If mixture is too thin, you can add parmesan cheese. If mixture is too thick, you can add more milk.

Add the green beans and mix well. Season with more salt and pepper if desired. Transfer mixture to the prepared baking dish.

Top the casserole with fried french onions and bake for 25 minutes. Serve immediately.

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