In a medium heavy saucepan, cook fresh green beans in boiling salted water to just cover beans, uncovered, for 15 minutes; or cook frozen beans according to package directions. Drain beans well and set aside.Of all the side dishes I crave during the holidays, nothing tickles my fancy quite like green bean casserole. If I had to guess, I’d chalk it up to the delicious French fried onions — a food I couldn’t tolerate on anything else, but can’t live without on this holiday treat.
But as I try to get more into shape (in theory, anyway), I’m looking for new and healthier ways to prepare the dishes I already like. In a recent edition of the health magazine I edit, I was looking for “healthy twists” on seasonal classics — and that’s how I came across this recipe for a lower-fat, lower-sodium version of my beloved casserole.
Spencer and I made it a few weeks back when I was taste-testing all the recipes included in our fall issue (a horrible, terrible job, I know), and I was very pleased with how it turned out! Though I missed the salty over-the-top cheesiness of the classic one my mom makes, this was a great alternative that I didn’t make me feel totally guilty after doing an hour of Zumba.
Because I’m as obsessed with mushrooms as I am with cheese, I added a can of sliced mushrooms to this baby, too. If you’re not a fan, just leave them out. No harm, no foul. And though the recipe decidedly does not call for any cheese, I added a little shredd parmesan beneath the french fried onions. But don’t tell anyone.
Though we cherish our beloved family recipes, this verison might be a good way to cut down on a few calories this season . . . though I know it’s a drop in a bucket. Still, every little bit(e) counts, right?
But as I try to get more into shape (in theory, anyway), I’m looking for new and healthier ways to prepare the dishes I already like. In a recent edition of the health magazine I edit, I was looking for “healthy twists” on seasonal classics — and that’s how I came across this recipe for a lower-fat, lower-sodium version of my beloved casserole.
Spencer and I made it a few weeks back when I was taste-testing all the recipes included in our fall issue (a horrible, terrible job, I know), and I was very pleased with how it turned out! Though I missed the salty over-the-top cheesiness of the classic one my mom makes, this was a great alternative that I didn’t make me feel totally guilty after doing an hour of Zumba.
Because I’m as obsessed with mushrooms as I am with cheese, I added a can of sliced mushrooms to this baby, too. If you’re not a fan, just leave them out. No harm, no foul. And though the recipe decidedly does not call for any cheese, I added a little shredd parmesan beneath the french fried onions. But don’t tell anyone.
Though we cherish our beloved family recipes, this verison might be a good way to cut down on a few calories this season . . . though I know it’s a drop in a bucket. Still, every little bit(e) counts, right?
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