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#Green bean casserole how to#

#Green bean casserole how to#

Let’s go over the major changes in this recipe to #makeithealthy to see how to make green bean casserole healthy. Judging by how many of you asked me to make a healthier version of homemade green bean casserole, I think many of us know it needs a lot of help. I’ve found a healthier, whole, more delicious way to enjoy our green beans this Thanksgiving. But, again, I didn’t grow up with it so there’s also that nostalgia around foods from your childhood. To be honest, I have always found it kinda crazy how the “crispy onion” topping came from a can and people would just open up the can and toss it on the casserole. Then, as Dustin and I created our own Thanksgiving menu, we’ve usually make these parmesan garlic green beans (which are yummy!). We’d have steamed green beans mostly – maybe with some parmesan – but nothing like what it seems most people enjoyed. I actually didn’t grow up with green bean casseroles at my Thanksgiving dinner table. We got SO many responses and had a blast seeing everyone’s excitement about wanting to eat healthy and still enjoy a tasty Thanksgiving dinner.īecause these two things should totes be possible. I asked on Facebook and Instagram recently what favorite Thanksgiving recipes you wanted me to #makeithealthy and one of the most requested recipes was a green bean casserole. Guys, I am so super duper stoked to share this new healthy Thanksgiving recipe with you. Sprinkle with the remaining 2/3 cup onions.īake for another 5 minutes or until the onions are golden brown.This Thanksgiving, make this Healthy Green Bean Casserole from scratch and wow your guests and your tastebuds! Let me show you how to make green bean casserole healthier by just replacing a few simple ingredients. Season the mixture with salt and pepper.īake for 25 minutes or until hot. Stir the soup, milk, soy sauce, beans and 2/3 cup onions in a 1 1/2-quart casserole. For the cooked green beans: Use 2 cans (14.5 ounces each) green beans, drained, about 1 1/2 pounds fresh green beans or 16 to 20 ounces frozen green beans, thawed, for this recipe.In Step 2, sprinkle the remaining French fried onions with 1 tablespoon grated Pecorino Romano cheese, then bake as directed in Step 3. Add the pancetta mixture to the soup mixture in Step 1. Add 1/4 cup chopped onion and 1/2 teaspoon minced fresh rosemary leaves to the skillet and cook until onion is tender. Chef Tip: Try this Italian version with pancetta and rosemary! Cook 4 ounces pancetta, diced, in a skillet over medium heat until almost crisp.

To add crunch: Add 1/4 cup toasted sliced almonds to the onion topping.

To add a festive touch: Stir in 1/4 cup chopped red pepper with the soup.

For Broccoli Casserole: Substitute 4 cups cooked broccoli florets for the green beans.

Stir in 1/4 cup chopped red pepper with the green beans.

For Golden Green Bean Casserole: Substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup.

Mix 1/3 cup French fried onions and 1/2 cup shredded Cheddar cheese and sprinkle over the green bean mixture. Fill with the bean mixture and bake for 20 minutes. Roll 16 uncooked refrigerated buttermilk biscuits ( two 16-ounce packages) into 4-inch circles and press into 16 muffin-pan cups. Prep the bean mixture but substitute 1 cup shredded Cheddar cheese for the soy sauce.

For Mini Green Bean Casseroles (makes 16), heat the oven to 375☏.

We like to use half the bean mixture to fill about 30 phyllo cups and then freeze the rest for a quick weeknight side dish!

Spoon the mixture into frozen ready-to-use mini phyllo pastry cups and bake on a rimmed baking sheet at 350☏. For Bite-Sized Green Bean Casseroles, cut the green beans into smaller, 1/2-inch, pieces and combine with the soup, milk, soy sauce and 2/3 cup French fried onions.