If you are anything like me, the good old green beans casserole is one of the Thanksgiving side dishes you have had every Thanksgiving since you can remember. My Grandmother and then my Mother made the Campbell’s cream of mushroom soup green beans every year. As a kid I loved it, especially the fried onions that went on top. I always hogged them and loved them so very much.
Now as I have gotten older and want to eat healthier I have developed a love hate relationship with that dish. I love it so much for all of the wonderful memories it brings back, but hate the amount of fat and sodium it contains. Every year since my gastric surgery it has been such a dilemma for me. To make it or not to make it, that was the question. Of course the nostalgia won out every year and I made it anyway and just ate a small amount.
I had been wanting to find a way to enjoy my childhood favorite in a healthier way but hadn’t given it a shot until this year. Looking through my Everyday Cooking magazine I found a recipe for a new green bean side dish and I instantly knew I was going to give it a try. This last week has been testing recipes so I can plan my menu. I am so lucky that each and every recipe I have made has been met with lots of enthusiasm from the gang here. Now I may actually have to weed a few out otherwise we will have a spread that would feed twice as many people. Trying to walk that fine line between cooking everything that sounds good and not putting yourself into a food coma is a tough one!
If you like green beans and have been wanting a healthier version for this years Thanksgiving table, you have to give this one a shot. If you are a die hard have to have mushrooms fan you could saute mushroom in some butter with garlic, once they are nice and brown salt and pepper them and add a touch of heavy cream. Pour that over your green beans and then top with the onions. I opted to go very healthy and make the green beans the star of the show.