Healthier Green Bean Casserole with Sliced Mushrooms and Onions
Intro: French’s knows how to market the Green Bean Casserole is all I can say. I have yet to talk to someone who doesn’t have this staple on their table at Thanksgiving, and why? Mostly due to the recipe included on every can of French Friend Onions. While I love the original, French fried onions aren’t exactly on the “clean” side. Neither are the full-fat cream based soups used to create the original recipe. Here’s a lighter version to try.
Makes 6-8 servings
* One can reduced-fat cream of mushroom soup
* 1/2 cup nonfat Greek yogurt
* 1/4 cup unsweetened almond milk
* 1 1/2 lbs cooked fresh green beans, cut into bite-sized pieces
* 1/2 cup sliced grilled mushrooms
* 3/4 cup sliced and grilled white onions
* 1 tsp ground pepper
* Mrs. Dash Seasoning to taste
Preheat oven to 350 degrees.
Coat casserole dish with cooking spray.
Bring large pot of salted water to a boil and add cut green beans. Cover, reducing heat to medium-high, and cook until beans are tender.
Mix soup, Greek yogurt, almond milk, and fresh ground pepper in a bowl.
Stir in green beans once they are done. Set aside.
Coat sauté pan with cooking spray. Saute sliced mushrooms until they are tender. Saute a little longer until the edges start to brown.
Add mushrooms to green bean mix and combine.
Pour green bean mix into casserole dish.
Saute sliced onions in same pan until translucent.
Layer grilled onion on top of green bean casserole mix.
Cover with casserole dish or tinfoil.
Bake in oven for 30 minutes. Then remove the cover and bake for an additional 10 minutes. Sprinkle top of casserole with Mrs. Dash seasoning.
* Calories 73
* Total Fat 1.38g
* Sodium 326.92mg
* Total Carbohydrate 11.35g
* Dietary Fiber 1.01g
* Sugars 3.47g
* Protein 2.74g