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.
Prep time: 25 minutes Cook Time: 15-20 minutes
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
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.
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.
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.
Add seasonings and allow to simmer for 3-4 minutes.
Remove from heat and allow to cool for 5 minutes. Stir in sour cream.
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.
**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!
Remove shallots from oil and drain well on a paper towel. Top casserole with shallots and serve!
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