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!
· 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
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.
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.
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.