Green Bean Casserole is one of our family favorites for Thanksgiving. For that reason, messing with the ingredients in this dish is a little questionable for our crowd. The main reason I decided to try something different is because I know that canned green beans contain no health benefits. The other reason is that my daughter gave me a recipe that she made and she said her family absolutely loved it!
This recipe not only improves on the health benefits, but it also enhances the flavor. When I realized that it was the French Fried Onions in the standard recipe that I loved the most, I knew those would have to change. In addition, I wanted to add more robust mushrooms.
I’ll admit that it seems more complicated than just opening some cans and dumping it all in dish. But if you pre measure everything before you start cooking, it’s actually very easy to make. It’s also worth the wonderful improvement on the flavor; not to mention all of the healthy ingredients you’ll enjoy reading about (right below the recipe).
To top it all off, when plated it looks much more appealing and full of color:
If you like them really creamy, you can adjust the green bean to mushroom sauce ratio just by decreasing the amount of green beans you add to the casserole dish when you are assembling the ingredients. Any green beans that are left can be used another night. Serve them plain or with toasted almonds, toasted sesame seeds or with some sweet bell peppers.
Let me know what you think! And don’t forget the Sweet Potato Casserole!