Not Your Grandmother's Green Bean Casserole
By: Molly Kimball
Posted on: November 03, 2014
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During the holiday season, it can be easy to overindulge. But with a few ingredient swaps, you can turn your fall favorites into less-guilty pleasures.
This updated version of the Thanksgiving classic uses low-fat cream of mushroom soup, Greek yogurt in place of half of the soup, and Van’s gluten-free whole grain crackers instead of French-fried onions. The result is a rich, flavor-packed casserole with the added bonus of extra protein and fiber. And the best part: it’s so easy, you’ll want to make it year-round, not just for the holidays! Mix things up with broccoli, cauliflower, or asparagus in place of green beans, and add any of your favorite herbs and spices.
Ingredients1 medium onion, finely chopped, 1 clove fresh garlic, minced, 8 ounces fresh mushrooms, thinly sliced, 1 pound fresh whole green beans, trimmed and cut in half and steamed until tender, Sauce:, ½ cup plain low-fat Greek yogurt, ½ cup reduced-sodium, low-fat cream of mushroom soup, ½ teaspoon salt (optional), ½ teaspoon black pepper, ½ teaspoon dried thyme, ¼ teaspoon dried oregano, Topping:, ½ cup grated parmesan cheese, ½ cup Gluten Free Crackers - Say Cheese!, crushed,
Preheat oven to 350 degrees. Spray a large baking dish with cooking spray and set aside. Put a medium pot of water to boil and set aside. In a medium skillet with cooking spray, sauté onions, garlic and mushrooms until onions are caramelized. Remove from skillet and place into a medium bowl, and add the green beans.
In a small bowl, mix sauce ingredients until well-combined. Add sauce to vegetables and toss until all ingredients are well-coated. Pour into prepared baking dish.
Mix topping in a small bowl and sprinkle evenly over the top. Spray top with cooking spray and bake uncovered for 35-40 minutes or until topping is golden brown. Serve warm.