Lighter Green Bean Casserole

Green bean casserole is traditionally heavy and very rich. This year, try switching things up by adding a lighter option to your Thanksgiving table! Fresh green beans and a lighter mushroom gravy make this recipe much easier to fit into any weight loss plan, and the crispy shallots are a perfect substitute for traditional french-fried onions.

Serves 10-12

Prep time: 25 minutes
Cook Time: 15-20 minutes

Ingredients:

• 1 ½ pounds fresh green beans

• 2 tbsp olive oil

• ½ yellow onion, diced

• 2 cloves garlic, minced

• 8 oz cremini mushrooms, sliced

• 1 cup low-sodium chicken broth

• 2 tbsp all-purpose flour

• 2 tbsp low-fat sour cream

• 1 tsp dried thyme

• ½ tsp dried sage

• ½ tsp salt

• Ground black pepper to taste

**Optional** Crispy onion topping

• 2 shallots, sliced very thin (using a mandolin is easiest)

• ¼ cup oil

Directions

1. Prep the green beans by cutting off the ends and rinse under cold water. Preheat oven to 350 degrees F. Bring a large pot of water to a boil. Prep a large bowl of water with ice.
2. Blanch green beans in boiling water for 3-4 minutes. Using a slotted spoon, transfer into ice water to stop the cooking process. Once cool, remove from water and allow to dry. Place in a baking dish.
3. To make the mushroom gravy: heat a large skillet over medium heat with 2 tbsp olive oil. Sauté mushrooms and onion until softened. And flour and cook for 1-2 minutes. Slowly add chicken broth while stirring. Bring to a boil and allow to thicken. If it gets too thick, add extra broth a little at a time.
4. Add seasonings and allow to simmer for 3-4 minutes.
5. Remove from heat and allow to cool for 5 minutes. Stir in sour cream.
6. Top green beans with gravy (you might not need all of the gravy). Place in preheated oven and cook for 15-20 minutes or until bubbly.
7. **Optional: In a small frying pan, heat oil over medium high heat. Once oil is shimmering, add thinly sliced shallots. Cook over medium high heat for 5 minutes, stirring occasionally. Reduce heat to medium low and cook for an additional 3-4 minutes or until the shallots are golden brown and crisp. Keep an eye on these because they can burn quickly!
8. Remove shallots from oil and drain well on a paper towel. Top casserole with shallots and serve!