Classic Green Bean Casserole Lightened Up – A healthy twist on the traditional holiday favorite.
When I make vegetables I have a very hard time adding processed food to them, even if it’s an old standby recipe. The canned soup that’s used in the original recipe contains a lot of sodium and other unnecessary ingredients, and then there are the onions in a can, hmmm I wonder if they are really onions.
Classic Green Bean Casserole Lightened Up
Several years ago, I decided to give this recipe a makeover by preparing my own mushroom sauce and topping the casserole with balsamic onions and whole wheat bread crumbs. It’s still as tasty and I have even included dairy free and gluten free options to satisfy everyone!
The lightened up classic green bean casserole is a perfect dish to serve to a crowd during the holidays. It’s one of our favorites along with these ginger sweet potatoes because they can be made ahead of time and heated up just before you eat making it super convenient. Here’s how you make it. . .
- 2 pounds of green beans trimmed and cut into one-inch pieces
- 1 tablespoon olive oil
- 2 tablespoons white wine
- 1 8-ounce package of mushrooms, sliced
- 2 tablespoons onions chopped fine
- 2 tablespoons whole wheat bread crumbs or crumbled almonds
- 1 cup organic or homemade vegetable broth
- ¾ cup organic whole milk
- 1 tablespoon whole wheat flour or arrowroot
- 1 teaspoon Tamari sauce
- For the onions
- ½ medium onion sliced thin
- 1 tablespoon organic butter
- ½ tablespoon balsamic vinegar
- Fill a two-quart pot halfway with water and bring to a boil.
- add the green beans and bring to a boil, and remove from heat
- drain beans and rinse with COLD water to stop them from cooking and set aside
- heat oil in a pan - add the onions and mushrooms and cook until they begin to turn light brown
- add the white wine and cook until most of the wine has evaporated, remove from heat
- place the milk into a saucepan add the flour and cook over medium heat stirring with a whisk constantly until mixture thickens.
- add the mushrooms/onions to the milk mixture along with tamari sauce and mix well
- add the green beans and turn the mixture into a casserole dish top with bread crumbs & onions - the recipe for onions is below
- TO MAKE THE ONIONS
- melt butter in a saute pan and add the onions - and cook over medium heat until they begin to brown without stirring about 5 to 10 minutes
- gently turn them over and cook until they become soft and become deep brown in color
- stir in the vinegar
- To make this gluten-free – use crumbled almonds in place of bread crumbs and arrowroot to thicken the sauce.
- For a dairy-free or vegan version – substitute coconut milk or your favorite nut milk for milk.