Skip to main content

Skinny green bean casserole

We created a lighter version of the classic green bean casserole with mushrooms and crispy onions, and we think it tastes even better than the original!


Total Time: 55 min.

Prep Time: 15 min.

Cooking Time: 40 min.

Yield: 8 servings


Ingredients:

5 Tbsp. whole wheat purpose flour, divided use

½ tsp. paprika

½ tsp. garlic powder

1 medium onion, (½ onion thinly sliced, ½ onion chopped), divided use

3 tsp. olive oil, divided use

oz sliced mushrooms

½ tsp. onion powder

3 fresh thyme sprigs, leaves removed and chopped, stems discarded

½ tsp. sea salt

½ tsp. ground black pepper

½ cup nonfat milk

2 Tbsp. dry sherry wine

1 lb. frozen French-cut green beans

1 cup nonfat plain yogurt


Preparation:

1. Preheat oven to 400° F.

2. Combine 2 Tbsp. flour, paprika, and garlic powder in a medium bowl; mix well.

3. Add sliced onion; mix until well coated. Set aside.

4. Heat 2 tsp. oil in large nonstick skillet over medium-high heat.

5. Add sliced onion mixture; cook, turning once or twice, for 3 to 5 minutes, or until golden brown and crisp. Remove from skillet and place on a paper towel. Set aside. Wipe skillet clean.

6. Heat remaining 1 tsp. oil in skillet over medium-high heat.

7. Add chopped onions; cook, stirring frequently, for 2 to 4 minutes, or until translucent.

8. Add mushrooms; cook, stirring frequently, for 5 to 6 minutes, or until the liquid released from mushrooms is almost completely evaporated.

9. Add remaining 3 Tbsp. flour, onion powder, thyme, salt, and pepper; mix until vegetables are coated.

10. Add milk and sherry; cook, stirring frequently, for 4 to 5 minutes, or until bubbly and slightly thickened.

11. Add green beans; cook, stirring frequently, for 2 to 3 minutes, or until heated through.

12. Add yogurt; mix until combined.

13. Place green bean mixture in casserole dish. Top with onion mixture.

14. Bake for 10 to 15 minutes, or until casserole is bubbly.

Comments

Popular posts from this blog

Gluten free dessert quesadilla

I have the biggest sweet tooth! I try to keep it gluten free but bring on the DARK chocolate ✔️✔️  2 corn tortillas  1 tablespoons dark chocolate chips  1/2 banana sliced  1 tsp of coconut sugar  1 tsp butter (spray butter)  Two pumps of spray butter on pan Place corn tortillas on pan and sprinkle half of the coconut sugar with sho plate chips on one side of tortilla  Place sliced bananas on top and add remaining ingredients and place other tortilla on top.  Take a spatula and press firmly on quesadilla, flip and repeat!  Slice and enjoy!  For those doing the 21 day fix:  1 yellow  1 purple  2 tablespoons  The sugar is technically a "cheat" but let's get real ;) 

Pumpkin Pie yogurt dip

This recipe had my taste BUDS dancing!!  So so good! Please share on your page with others!  Ingredients:  3/4 cup of canned pumpkin 1 cup plan Greek yogurt 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp ground cloves 1/4 tsp vanilla extract  Directions: Cook over low heat: Pumpkin, spices and vanilla Let cool Combined pumpkin mix to Greek yogurt Use apple slices to DIP!! Yummy!!

Fluffy Gluten Free Waffles

Ingredients 1-1/2   cups   Gluten Free All Purpose Baking Flour 2   tsp   Baking Powder 1/2   tsp   Baking Soda 1/2   tsp   Salt 1   Tbsp   Sugar   or 1/4 tsp Stevia 1   Tbsp   Oil 3/4   cup   Milk 4     Eggs   separated 1   tsp   Vanilla Extract Instructions Pre-heat a waffle iron. In a large bowl, mix the flour, baking powder, soda, salt, and sugar together. In a separate bowl, whip the egg whites until they form stiff peaks or resembles whipping cream. In a small bowl, whisk together milk, yolks, vanilla, and oil. Add the milk mixture to the dry ingredients and blend together. With a rubber spatula, slowly fold in egg whites with the rest of the ingredients. The entire mix should be light and fluffy. Spray waffle iron and begin making waffles. Follow the waffle machine instructions or cook about 3 minutes on each side.