I'm sure many Thanksgiving dinner tables will have some sort of Green Bean Casserole dish on them. First thought, green beans are a vegetable so it must be a healthy dish, right? WRONG! Like most casserole's, many Green Bean Casserole's have some sort of condensed, canned cream soup. So, I found this recipe from one of my favorite websites, The Gracious Pantry. While it may take a few extra steps to make than your recipe, I can guarantee it will be worth it! Give it a try and let me know your thoughts!
First thing first, make YOUR OWN cream of Mushroom Soup! This is a great recipe that can be used in other recipes, or you can just eat it alone!
- 1 pound mushrooms, sliced
- 4 cups chicken broth - Low Sodium
- 2 tsp olive oil
- 1/4 cup whole wheat pastry flour
- 1 tbsp. balsamic vinegar
- 2 cups milk
- Saute mushrooms in oil over low heat. Stir frequently.
- When the moisture releases from the mushrooms and the liquid comes out, add the balsamic vinegar followed by the flour. (The flour will soak up all the liquid).
- Pour the chicken broth into a pot and transfer the mushrooms to the same pot to combine with the broth.
- Add milk and bring to a boil. Reduce heat and simmer for about 10 minutes.
- Set aside until needed in the Green Bean Casserole Recipe.
Okay, on to the Green Bean Casserole...
Ingredients for Crumb Topping:
- 2 slices clean, toasted bread
- 1/4 cup roasted almonds (no sugar added)
- 1 tbsp. onion powder
Ingredients for Casserole:
- 1 pound frozen green beans
- 1 1/2 cups Clean Eating Cream of Mushroom Soup (noted above) warmed and thickened with 2 tbsp. whole wheat flour
- t tsp cornstarch or tapioca starch
** Warm the soup over high heat and whish in the flour and starch**
- Preheat over to 350 degrees F.
- Place the frozen green beans in a casserole and pour the soup on top.
- Top with as much topping as you like.
- Bake for 40-50 minutes, or until the topping has a nice crunch to it.
- Cool and Serve!
Thanks Gracious Pantry! This Recipe is a keeper!