Today is the first in a series of posts and videos I will do this week transforming traditional Thanksgiving recipes by making them more nutritious so you can stay on track during the holidays and not sacrifice the flavors you love.
So, let’s chat about Green Bean Casserole. I am going to admit, I didn’t grow up eating this. It just isn’t a traditional food for my family but I have had it quite a few times as an adult. The traditional recipe calls for a can of Condensed Cream of Mushroom soup and a container of fried onions. My version keeps the onion and mushroom flavors as well as the crunchy top but uses real, simple ingredients. It’s also easy to make ahead of time and pop in the oven before company arrives!
Green Bean Casserole (serves 5-6)
1 lbs string beans, washed, trimmed and cut in half
2 tsp olive oil (divided)
2 shallots, thinly sliced
1/4 cup diced Baby Bella mushrooms
2 tbsp chopped almonds
1 tbsp Parmesan cheese (or Italian cheese blend or Romano)
1 1/2 tsp salt
1 tsp pepper
1, 5 second spray of coconut oil or avocado oil to grease Pyrex dish
1. Preheat oven to 375.
2. In a sprayed oven-safe dish, toss string beans, 1 tsp olive oil, 1 tsp salt and pepper until evenly coated.
3. Heat 1 tsp olive oil in saute pan over high heat. Saute shallots until browned. Remove from pan and add mushrooms to the pan, cooking until soft. Add shallots back to the pan along with almonds and cook on medium for 2 minutes.
4. Top string beans with the shallot/mushroom/almond mixture and sprinkle with cheese. If you are making this ahead of time, at this point, you can cover and place in the refrigerator until you are ready to cook it.
5. Cook in oven until the shallots are browned, about 25-30 minutes.