I scored (2) bags of fresh green beans for 50 cents each last weekend and was THRILLED. I got home with them and was a bit baffled on what to do with them-- I had a shallot left from a recipe I ended up not making that week so decided to add that into the mix somehow and ended up making a "healthier" version of green bean casserole--- the hubs LOVED IT and so did the toddler so this was definitely one I had to share!
Inspiration came from Three Many Cooks with some adaptations to the recipe with what ingredients I had handy in my kitchen!
Healthy(er) Green Bean Casserole
- (2) Ibs Fresh Green Beans (trimmed)
- (2) Medium Shallots, peeled and thinly sliced
- (3) Tbsp Olive Oil
- (1) small can sliced mushrooms *this is all I had-- next time I will use fresh mushrooms!
- (3) garlic cloves, minced
- (3/4)tsp dried thyme leaves
- (1) cup low sodium chicken broth
- (3/4) cup lite sour cream
- ground black pepper
- In a medium skillet heat (2) Tbsp Olive Oil and add shallots. Stir frequently and once they start to caramelize reduce heat to low to continue cooking. Once shallots are done - set aside.
- While shallots are cooking - place green beans and 1 cup water in a large skillet with lid. Cook on high approximately 5 minutes or until green beans are tender. *I burnt some of my green beans because I let them go too long so check frequently to make sure there is still water in your pot! Once green beans are tender - place in serving dish or bowl.
- Using same skillet - heat remaining (1) Tbsp of olive oil. Add Mushrooms and saute until golden. Add dried thyme and minced garlic. Saute an additional minute. Add Chicken Broth and let simmer for approximately 4-5 minutes or until a thin gravy is formed. Stir in sour cream and heat through.
- Pour mushroom sauce over green beans and toss. Now put caramelized shallots on top of green bean mixture- Enjoy!