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!
Ingredients:
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
Directions:
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:
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**
Directions:
- 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!
Labels: Clean Eating, Clean Eating Green Bean Casserole, Green Bean Casserole Recipe, Successfully Fit
