Healthier Green Bean Casserole Recipes

HEALTHIER GREEN BEAN CASSEROLE

Healthier Green Bean Casserole image

This sounds similar to my mom's green bean casserole but a healthier version and quicker too as it is cooked in a skillet instead of the oven. Recipe source: Cook's Illustrated

Provided by ellie_

Categories Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

3 shallots, sliced thin
salt
pepper
3 tablespoons flour
5 tablespoons vegetable oil
10 ounces mushrooms, stems discarded and caps sliced 1/4 inch thick
2 tablespoons butter
1 onion, minced
2 garlic cloves, pressed (or minced garlic)
1 1/2 lbs green beans, trimmed
3 sprigs fresh thyme
2 bay leaves
3/4 cup heavy cream
3/4 cup chicken broth or 3/4 cup vegetable broth

Steps:

In a small bowl toss together shallots, 1/4 teaspoon salt, 1/8 teaspoon pepper and 2 tablespoons flour. Set aside.
In a skillet heat 3 tablespoon oil over medium high heat; add shallots and cook until golden and crisp (5 minutes).
Transfer shallots with the oil to baking sheet lined with paper towels.
Wipe out skillet and return to medium high heat, adding remaining oil (2 tablespoons), mushrooms and 1/4 teaspoon salt, cooking stirring until browned (8 - 10 minutes). Transfer to plate and set aside.
Wipe out skillet and heat butter over medium heat, adding onion when butter melts, cooking stirring occasionally until edges brown (2 minutes).
Stir in garlic and remaining flour (1 tablespoon), green beans, thyme and bay leaves.
Stir in cream, broth, increasing heat to medium high, cover and cook until beans are tender (4-5 minutes).
Stir in mushrooms, continuing to cook uncovered until beans are tender and sauce thickens (4-5 minutes). Remove from heat.
Discard bay leaves and thyme, season with salt and pepper.
Transfer to serving dish, sprinkling with reserved shallots.

Nutrition Facts : Calories 317.9, Fat 26.7, SaturatedFat 10.9, Cholesterol 50.9, Sodium 145.2, Carbohydrate 17.5, Fiber 4.7, Sugar 3.3, Protein 5.7

HEALTHY GREEN BEAN CASSEROLE

Healthy Green Bean Casserole image

Finally, a recipe for green bean casserole that's low-fat and dairy-free! For years I haven't been able to eat the traditional version because it's smothered in cream soup. Now I can dive right in again! I can't wait to try this. It's from Calorie Commando on the Food Network.

Provided by Kree6528

Categories Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons canola oil, plus more for cooking leeks
2 tablespoons all-purpose flour
1 (15 ounce) can mushroom broth
1 1/2 lbs frozen French-cut green beans, defrosted
1 cup sliced fresh mushrooms
1/2 cup frozen pearl onions, thawed
2 medium leeks, cleaned and thinly sliced (white part and some of the green)
salt and pepper

Steps:

Preheat oven to 350 degrees F.
In a small saucepan, heat the 2 tablespoons of canola oil over medium heat. Sprinkle in the flour and stir constantly to form a paste (you are making a roux, used to thicken the broth).
Once a paste forms, slowly pour in the mushroom broth while whisking constantly to prevent lumps. Continue cooking until broth is thick.
Meanwhile, layer green beans, mushrooms, and pearl onions in a casserole dish.
Pour the thickened sauce over and bake for 25 minutes.
While casserole is baking, place leeks in a small saucepan and add just enough canola oil to cover. Place the saucepan over low heat and allow leaks to slowly crisp. Cook until the leeks have stopped making noise. Remove from oil and drain on paper towels.
Remove casserole from the oven, stir it, and top with the crispy leeks. Return it to the oven and bake for another 5 minutes. Serve.

Nutrition Facts : Calories 81.3, Fat 3.8, SaturatedFat 0.3, Sodium 7.5, Carbohydrate 11.3, Fiber 2.9, Sugar 1, Protein 2.3

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