Thanksgiving is right around the corner; and you know what
that means… food, food, and MORE food!!! However, for those of us who do not
have a hummingbird metabolism, we must watch what we eat. I have many classic
holiday food favorites, but my most guilty pleasure is the famous “green bean
casserole;” the one with a billion crunchy fried onions on top – you know the
one. I could probably eat nothing but that for Thanksgiving dinner and be
content. Traditionally, my family makes
it with frozen French-Cut Green Beans, canned Cream of Mushroom Soup, slivered
almonds, and topped with French’s French Fried Onions. Easy, fattening, and
delicious!
This year, I’m coming up with an alternative Thanksgiving
dinner menu; however, I am not willing to give up the classics. Therefore, I’m
scouring the internet for healthier alternatives and/or unique spins on my
fattening filled favorites. One discovered gem that I would like to share with
you is a portion controlled spin on “green bean casserole”. The original
recipe, and picture, comes from a blog entitled “She Makes and Bakes” and the
link is below:
I decided to slightly deviate from her recipe and stick more
with my family’s easy “green bean casserole”. If you would like to cut-down on
the cooking time, try my recipe below; otherwise, click on the link above and
have fun!
Ingredients
·
1 Small Frozen Bag of French-Cut Green Beans
·
1 Can of Cream of Mushroom Soup
·
1 Small Bag of Slivered Almonds
·
1 Small Container of French’s French Fried
Onions
·
15 Large Mushrooms (rinsed and stems removed)
·
Cooking Spray
Recipe
You will most likely
have leftover “green bean casserole” mixture leftover; feel free to make more
or less mushrooms depending on the number of guests at your Thanksgiving dinner
table.
Make the Green Bean
Casserole!
1.
Thaw the frozen green beans. Once thawed, cut
them into ¼”pieces (they have to be small
enough to fit into the mushroom).
2.
Preheat oven to 350 degrees.
3.
Using a food processor (or blender), chop the
slivered almonds once or twice to make them into smaller pieces (they have to be small enough to fit into the
mushroom). If you do not have either
device, simply use a knife and cut each slivered almond in half.
4.
In a mixing bowl, combine the green beans and
almonds. Slowly incorporate the cream of mushroom soup; mixing all of the
ingredients together. Add more or less of
the cream of mushroom soup, depending on your preference.
5.
Evenly spread the casserole mix into a casserole
dish and set aside.
Prep the Mushrooms!
6.
Spray a sheet pan with cooking spray.
7.
Rinse the mushrooms and remove the stems. Don’t waste the stems! Use them in a salad
for later.
8.
Lay the mushrooms on the sheet pan, hole-side
up. Make sure there is no liquid inside the mushroom caps.
Oven Time!
9.
Put the green bean casserole into the oven for
25 minutes; or until cooked (should be
bubbly).
10.
After the casserole has been in the oven for 5
minutes, put the mushrooms in as well. Both
the casserole and mushrooms will cook together for the remaining 20 minutes.
Assembly Time!
11.
Take the mushrooms and casserole out of the oven
(leave the oven on); be sure to stir the casserole.
12.
Leaving the mushrooms on the sheet pan, place a
spoonful of the casserole into each mushroom cap and top with one French’s Fried Onion. Resist the urge to eat the rest of the
French’s Fried Onion container!!!
13.
Put the filled and topped mushroom caps back
into the oven for approximately 2 – 5 minutes; or until the French’s Fried
Onion is golden brown.
Enjoy!!!
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