Our favorite health-conscious chef finds a way to lighten up a dinner table staple.
Green bean casseroles don’t just have to be a Thanksgiving treat. Learn how to make this fresh, healthy version that will liven up any entrée.
Vegetable side dishes don’t have to be boring and healthy anymore! Bobby Deen shows us a healthy take on a classic comfort food staple—green bean casserole.
The green bean casserole is a quintessential part of the Thanksgiving meal, but let’s be honest. You’ve likely craved it and made it outside of turkey day every now and then.
The problem, though, is that the normal brand-name recipe can be quite high in calories and sodium. While an occasional serving during the holidays isn’t too bad, eating this way regularly can take its toll.
Luckily, Bobby Deen comes to the rescue with a low-calorie, completely fresh version of this typically canned food laden casserole. There’s not a can in site!
Aside from the fresh ingredients, Bobby also cuts down on the amount of butter and cream, using low-fat sour cream and cornstarch to mimic the cream of mushroom soup that normally binds this casserole together.
Once you try Bobby’s healthy version, I promise you’ll never make a green bean casserole the old way again!
Fresh Green Bean Casserole Ingredients:
- 5 cups fresh green beans, sliced
- 4 ¼ cups low-sodium chicken broth
- 1 cup panko bread crumbs
- 1 cup grated Parmesan
- 1 tablespoon plus 2 teaspoons canola oil
- 1 ½ cups diced onions
- 2 cups slice baby bella mushrooms
- 2 tablespoons cornstarch
- ½ cup reduced fat sour cream
- ½ teaspoon salt
