Let's Make Green Bean Casserole!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

Start with a shallow Dutch oven and add a little olive oil and chopped bacon.

Begin cooking the bacon in a cold pan to render fat until crispy.

Chop up cremini mushrooms, a large onion, and garlic while the bacon cooks.

Bring a pot of water to a boil and add the green beans to blanch for about 3 minutes, adding a generous pinch of salt to the water.

After 3 minutes, drain the green beans and shock them under cold water to stop the cooking process.

Remove the bacon from the pan, leaving the bacon fat in the pan.

Add diced onion and sliced mushrooms to the pan with a pinch of salt and cook for about 10 minutes until they develop color.

Add minced garlic to the onion and mushroom mixture and cook until fragrant.

Sprinkle in a couple tablespoons of flour to thicken the sauce.

Pour in chicken stock and stir to lift the brown bits from the bottom of the pan.

Add dry thyme and a splash of cream to the mixture, letting it simmer for a few minutes.

Combine the blanched green beans with the sauce, stirring to coat them thoroughly.

Top the mixture with store-bought french fried onions and the cooked bacon.

Serve immediately or allow to cool slightly for the sauce to thicken.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens