FRESH Green Bean Casserole | Thanksgiving

Green bean casserole is a Thanksgiving staple in most American’s homes. Most recipes use canned green beans and canned soup, cheese and cream making this traditional recipe FULL of unwanted fat and very few nutrients. Here’s my healthier version and dare I say..it’s tastes WAY better!

INGREDIENTS:

1 package of FRESH green beans. I get mine at Trader Joe’s. I believe it’s a 1.5 pound bag and will feed 8-10 people.

2 boxes of Trader Joe’s new portobello mushroom soup

1 white onion, chopped

1 carton of crimini or portobello mushroom, chopped or sliced (depends if you want to hide the fact that you have mushrooms in this dish from picky eaters)

10 slices of cooked and crumbled bacon

olive oil

salt & pepper

fried onions

DIRECTIONS:

preheat oven to 375 degrees. boil a pot of water with a little salt added. once the water boils add your fresh green beans and cook them for 4 mins. drain water and submerge them in cold ice water for one minute to stop them from cooking any longer and preserve the nutrients. In a saucepan add a little olive oil and sauté your mushrooms until tender. next add your chopping onion and sauté until translucent. then add the two boxes of portobello soup mix and 1.5 cups of water. mix until well blended and simmer on low for 2 mins. place your green beans into an oven safe baking dish and top with mushroom soup mixture. toss to coat all the vegetables and add a small layer of cooked bacon. place in preheated oven and cook for 20-25 mins. remove from oven and top with fried onions and another layer of bacon. place back in oven to finish cooking for another 15 mins. your casserole should be bubbling and onions crisp, not burnt. that’s all! enjoy!!