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I love making green bean casserole, but it is sooo heavy. Any tasty ideas for lightening it up?
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November 11, 2009 04:51 AM
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You can cut the calories by adding low fat plain yogart for half of the "soup" filling you bake the green beans with.
If you want to cut not only the calories but also the heavy filling while staying creamy, then try making it with out the soup filling.
You would take 3 lbs of green beans (fresh) 3 cups of low fat milk, simmer it on the stove with 3 shallots cut up, 1/4 cup of flour, a pinch of nutmeg, salt and peper to taste, then toss in 1/2 cup of parmesan cheese right as it starts to thicken, then toss with green beans and top with 1 1/2 cups of bread crumbs, not only looses a lot of the calories, but keeps it creamy while adding plenty of flavor.
If you want to cut not only the calories but also the heavy filling while staying creamy, then try making it with out the soup filling.
You would take 3 lbs of green beans (fresh) 3 cups of low fat milk, simmer it on the stove with 3 shallots cut up, 1/4 cup of flour, a pinch of nutmeg, salt and peper to taste, then toss in 1/2 cup of parmesan cheese right as it starts to thicken, then toss with green beans and top with 1 1/2 cups of bread crumbs, not only looses a lot of the calories, but keeps it creamy while adding plenty of flavor.
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November 11, 2009 04:43 AM
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Substitute canned green beans for fresh green beans. This will eliminate all that extra salt that can really weigh you down. Also substitute the milk with water (or use skim milk) and only use a 1/4 to 1/2 of the fried onions on top. That'll give you plenty of flavor but won't be too heavy. A great way to add protein to this meal is to add tuna.
I just made this tonight, by the way! Delicious, and much lighter.
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I just made this tonight, by the way! Delicious, and much lighter.
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November 12, 2009 03:05 AM
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Well I don't know about you, but one of the things I love best about green bean casserole (or GBC) is the oniony goodness.
So instead, why not make a dish of fresh green beans?
Here's how I do it (not an exact recipe, I just have fun throwing stuff in a pan). Add some olive oil and butter (about 1 tbsp. of each) to a large skillet, add a whole bunch of chopped garlic and onion, and a cup of chicken broth. Cook everything down for a few minutes, then turn down the heat a steam with a cover on the pan just cracked a little for about 30 minutes.
The green beans come out yummy and snackable, fresh, and healthy! And you have that great onion flavor that goes so well with the green beans. If you want, serve a dish and garnish it with some of those great fried onion bits!
(For the full recipe I use for fresh green beans, go here: http://thepioneerwoman.com/cooking/2008/06/fresh-green-beans-one-way/)
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So instead, why not make a dish of fresh green beans?
Here's how I do it (not an exact recipe, I just have fun throwing stuff in a pan). Add some olive oil and butter (about 1 tbsp. of each) to a large skillet, add a whole bunch of chopped garlic and onion, and a cup of chicken broth. Cook everything down for a few minutes, then turn down the heat a steam with a cover on the pan just cracked a little for about 30 minutes.
The green beans come out yummy and snackable, fresh, and healthy! And you have that great onion flavor that goes so well with the green beans. If you want, serve a dish and garnish it with some of those great fried onion bits!
(For the full recipe I use for fresh green beans, go here: http://thepioneerwoman.com/cooking/2008/06/fresh-green-beans-one-way/)
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