Love green bean casserole? Try this healthier but totally delicious option

Featured

Written by:

Green bean casserole is a Thanksgiving tradition in many American homes. I don’t think I’ve been to a Thanksgiving dinner yet where this casserole was not part of the meal. The problem is, it’s always made with condensed, canned “cream of chemical” soup. And we won’t even talk about the french fried onions that are usually dumped by the boatload on top of what could be a very nutritious and still delicious side dish. 

Not wanting to leave this recipe unturned, I set to work and created this delicious healthy green bean casserole recipe! It’s a wonderful substitute that won’t leave you running for the gym right after dinner and nobody at my holiday table knew the difference. All they mentioned was how good it was. Now that’s my kind of Thanksgiving side dish!

It’s free of store-bought crispy onions, so you running for the gym right after dinner and nobody at my holiday table knew the difference. All they mentioned was how good it was. Now that’s my kind of Thanksgiving side dish!

How To Use Leftover Green Bean Casserole

There are a few tasty ways you can use up these leftovers.

  • Make pasta – Cook noodles separately to package directions. Put the green beans in a skillet with a little olive oil or grapeseed oil. Toss in some chopped onions, a few extra mushrooms if needed and some parmesan cheese. You can even mix in a little sour cream if you want something a bit creamier.
  • Make a green bean grilled cheese sandwich – Simply make a grilled cheese as you normally would, but add some of this casserole to the middle. Best done with cheddar.
  • Make “Auflauf” – A German idea which is basically, “leftover casserole”. Yep, make casserole from your casserole! Simply mix this with some rice and any other cooked, leftover ingredients you’d like to mix in. Transfer to an oiled casserole dish. Beat a couple eggs in a bowl and pour the egg over the top of the casserole. Top with parmesan cheese and bake at 375 F. for about 40 minutes, or until the egg is fully cooked through.
  • Make soup – Give this soup from Jeanette’s Healthy Living a try. Simply use the green bean casserole where her recipe calls for green beans. Easy!

Gluten-Free Green Bean Casserole

If you need this to be gluten-free, it’s a cinch! In place of flour, you can use arrowroot powder, so the only other change you’ll need to make is using gluten-free bread. My only suggestion is to make sure that it’s well toasted so you get some crunch. Just keep in mind that store-bought, gluten-free bread uses processed carbohydrates. But if you have serious allergies or sensitivities, then it’s an easy alternative!

Ingredient Checklist

Crumb Topping Ingredients

2 slices wholegrain bread – No sugar added.

¼ cup roasted almonds – These can be salted, but make sure they are not sweet.

1 tbsp. onion powder – You can also use onion granules.

Casserole Ingredients

1 lb. frozen green beans – You can use fresh green beans, but frozen is far more convenient. If using fresh, steam the green beans over medium heat. Drain off any excess water and then place them in an even layer on the bottom of your baking pan.

1  ½ cups homemade cream of mushroom soup – warmed and thickened with 2 tbsp. whole wheat flour or 1 tbsp. arrowroot powder.

1 tsp. cornstarch – If using whole wheat flour.

Sea salt and pepper to taste at serving.

Optional Toppings

You can also sauté a few cloves of garlic and a couple of chopped shallots in a large skillet. Cool them and then blend them in with the bread topping for extra flavor.

For garnish, you can sprinkle a few sliced almonds over the top.

How To Make Healthy Green Bean Casserole

Preheat oven to 350 degrees F. Place all topping ingredients in a food processor and blend until you have a nice “crumby” texture. Set aside.

Prep the soup by simply warming it over medium-high heat and whisking in the flour and/or starch. Stir constantly. The mixture will thicken pretty quickly.Place the frozen green beans in a baking dish and pour the soup on top.

Top with as much topping as you like (you don’t have to use it all, but you can).

Bake for 40-50 minutes, or until the topping has a nice crunch to it. Cool and serve.

How To Store Leftover Green Bean Casserole

The best way to store this is in airtight containers. It will keep in the fridge for up to 4 days. Do not freeze.

This article originally appeared on The Gracious Pantry and was syndicated by MediaFeed.org.

More from MediaFeed:

3 more exciting twists on your classic Thanksgiving green bean casserole

3 exciting twists on your classic Thanksgiving grean bean casserole

Green bean casserole — it’s a Thanksgiving staple as beloved as the turkey. Created in 1955 by Campbell test kitchen chef Dorcas Reilly, it remains one of the most popular holiday side dishes out there.

According to a Campbell’s representative, green bean casserole recipes were viewed on their website more than 6 million times back in 2018, and the side dish is present at 20 million Thanksgiving dinners each year.

Campbell’s

From adding bacon and cheddar to giving it an Italian twist, here are a few ways to jazz up this popular dish for Thanksgiving.

Deagreez / istockphoto

This recipe for Green Bean Casserole Italiano calls for the addition of sun-dried tomatoes, Italian seasoning and mozzarella cheese.

Ingredients:

  • 2 cans (10 1/2 ounces) Campbell’s Condensed Cream of Mushroom Soup or Campbell’s Condensed 98% Fat Free Cream of Mushroom Soup
  • 1 cup milk
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup chopped well-drained sun-dried tomatoes in olive oil
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons Italian seasoning, crushed
  • 8 cups cooked green beans or 4 cans (14.5 ounces each) any style Del Monte Green Beans, drained

How to Make It:

  • Stir the soup, milk, half the cheese, 6 tablespoons tomatoes, black pepper, Italian seasoning, beans and 1 1/3 cups onions in a 3-quart baking dish.
  • Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling and the beans are tender (for softer beans bake a little longer). Stir the bean mixture. Sprinkle with the remaining cheese, onions and tomatoes.
  • Bake for 5 minutes or until the onions are golden brown.

Campbell’s

If you believe everything is better with bacon, you might want to consider adding it to your Green Bean Casserole! This recipe for Bacon and Cheddar Green Bean Casserole calls for six slices of bacon and half a cup of cheddar cheese.

Ingredients:

  • 2 cans (10 1/2 ounces) Campbell’s Condensed Cream of Mushroom Soup or Campbell’s Condensed 98% Fat Free Cream of Mushroom Soup
  • 1 cup milk
  • 1/2 cup shredded Cheddar cheese
  • 6 slices bacon, cooked and chopped (about 6 tablespoons)
  • 1/4 teaspoon ground black pepper
  • 8 cups cooked green beansor 4 cans (14.5 ounces each) any style Del Monte Green Beans, drained
  • 2 2/3 cups French’s French Fried Onions

How to Make It:

  • Stir the soup, milk, half the cheese, 5 tablespoons bacon, black pepper, beans and 1 1/3 cups onions in a 3-quart baking dish.
  • Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling and the beans are tender (for softer beans bake a little longer). Stir the bean mixture. Sprinkle with the remaining cheese, onions and bacon.
  • Bake for 5 minutes or until the onions are golden brown.

Campbell’s

This Green Bean Mushroom Madeira Casserole recipe calls for Madeira wine and mascarpone cheese for a pretty intriguing twist!

Ingredients:

  • 2 cups cubed Italian bread
  • 2 tablespoons olive oil
  • 4 tablespoons butter, melted
  • 1 package (8 ounces) sliced mushrooms
  • 2 large shallot, cut in half lengthwise and thinly sliced (about 1 cup)
  • 2 cloves garlic, finely chopped
  • 1/2 cup Madeira wine
  • 2 cups Swanson Chicken Broth or Swanson Organic Chicken Broth or Swanson Natural Goodness Chicken Broth
  • 8 cups green beans, trimmed and cut in half
  • 1 container (8 ounces) mascarpone
  • 2 tablespoons all-purpose flour

How to Make It:

  • Place the bread and olive oil into a food processor. Cover and process until the mixture resembles coarse crumbs.
  • Heat half the butter in a 12-inch skillet over medium-high heat. Add the mushrooms, shallots and garlic and cook for 5 minutes or until the mushrooms and shallot are tender, stirring occasionally.
  • Increase the heat to high. Stir in the wine and heat to a boil. Cook until the wine is reduced by half. Add the broth and green beans and heat to a boil. Cook for 10 minutes or until the beans are tender, stirring occasionally. Stir in the mascarpone and cook until melted
  • Stir the flour and remaining butter in a small bowl until smooth. Stir the flour mixture in the skillet. Spoon the bean mixture into a shallow 2 1/2-quart casserole. Sprinkle with the bread crumb mixture.
  • Heat the broiler to low. Broil 4 inches from the heat for 4 minutes or until the bread crumb mixture is golden brown.

Will you be sticking with the classic casserole or making one of these new versions this year?

Campbell’s

Check these out:

This article originally appeared on SimpleMostand was syndicated by MediaFeed.org.

Butterball

Featured Image Credit: bhofack2 / iStock.

AlertMe