Green Bean Casserole Revisited!

My all-time favorite holiday dish is green bean casserole, the traditional recipe with the cream of mushroom soup, crispy onion strings on top and a little bacon stirred in. I have given this recipe a healthy makeover!

Ingredients:

  • 1 ½ tablespoons of coconut oil
  • 1 medium onion, diced
  • 8 oz chopped mushrooms
  • 1 tablespoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon dried thyme
  • ½ teaspoon pepper
  • 1 cup low-fat milk (or almond milk)
  • 4 cups of frozen French-cut green beans
  • 1/3 cup reduced fat sour cream
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder

Directions:

Preheat oven to 400 degrees and spray a 2 ½ quart baking dish with cooking spray. If using fresh green beans bring enough water to cover your green beans to a boil and boil for thirty minutes. For crispier fresh green beans boil them for less time and immediately transfer into a bowl of ice and water, then dry them. If using frozen green beans prepare them according to the package directions and then add to the dish. Heat coconut oil in a large saucepan, add onion, stirring often for about 4 minutes or until translucent. Stir in mushroom, onion powder, garlic powder, salt, thyme and pepper, cook until mushroom juices evaporate. Add milk and bring to a simmer, then stir in sour cream transfer to baking dish and mix in with green beans. Sprinkle with paprika and bake for 15 to 20 minutes.

 

Article Comments

    • As stated in the recipe, for crispier green beans boil them for a shorter period of time. I normally boil my green beans for a longer period of time because I prefer a softer bean, but it is up to your preference 🙂 Thank you for your comment!

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