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!
- 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
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.