Seriously. The most wonderful time of the year and all that jazz. Speaking of jazz, thank you for agreeing with me that this Saturday is the perfect day to have all my Christmas decorations up! Your affirmations allowed me to start listening to Christmas music YESTERDAY, which was the perfect day because Jay is gone on business and hates Christmas music because he is scrooge. I’m trying to help him outgrow it. Ornaments and sparkles forever!
Even though my internship at the obesity clinic where I used to do therapy is over, I still teach their cooking classes once a month, and tomorrow it’s all about Thanksgiving sides! Since I KNOW they’re not the only population that cares about not gaining ten pounds between now and NYE, I thought you might want to know how I lightened AND freshened up the standard green bean casserole that we all know and love.
Spoiler alert: fried onions aren’t really a thing when you’re trying to be light and healthy.
Just like most casseroles, this one sort of gets better as it sits, and you can 100% make the entire thing up until the final bake a few days before Thanksgiving. If you make one side dish per day starting on Sunday then the whole meal becomes much more manageable!
Ingredients: green beans! Or haricots vert! I like the little guys because they’re pretty, and I get mine at Trader Joe’s, but any green bean that you like is just fine. You also need sliced mushrooms and, again, any kind you like goes! When I make this for our actual meal next week I’m going with shiitake. Love those guys. You also need butter, garlic, soy sauce, chicken stock, flour, sour cream, and 2 shallots. Then salt and pepper, duh. If you’re going to make this dish and bake it right away, preheat the oven to 450F.
When the butter foams and the pan is hot, add the shallots to the skillet in one layer. They should sizzle! Let the shallots cook and crisp for about 3 minutes, then toss them once and let them go for another few minutes. We want some dark bits on the shallots and for them to be mostly crispy.
Stir the mushrooms and green beans together and let them cook for a few minutes – how long will depend on how large your green beans are AND how large your skillet is. Since my skillet was super full I ended up needing to saute the green beans with the mushrooms for about 15 minutes, but yours might not take that long. While the green beans are working, mince the garlic.
Fresh! I’m a big fan of regular old green bean casserole with the canned soup and fried onions, but this is a really nice alternative, especially if you’re part of a gang that does a lot of cream of whatever soup based dishes. Vegetables! Healthy!
- 3 tablespoons butter
- 2 shallots, peeled and thinly sliced
- 2 pints sliced mushrooms, any kind you like
- 1 1/2 pounds green beans or haricots verts, cut into bite-sized lengths
- 2 cloves minced garlic
- 2 tablespoons flour
- 1 cup low sodium chicken stock
- 1 teaspoon soy sauce
- 1/2 cup sour cream
- salt and pepper, to taste
- Preheat the oven to 450F.
- Preheat a skillet to medium-high heat with 1 tablespoon of the butter. Add the shallots and cook for 5-7 minutes until slightly crispy at the edges and wilted. Remove the shallots from the pan and set aside.
- Add 1 more tablespoon of butter to the pan with the mushrooms. Cook for 5-7 minutes until wilted and browned, stirring occasionally. Add the green beans, and cook for another 7 minutes until the green beans are bright green and soft. Make a well in the center of the skillet by pushing the green beans and mushrooms to the edge, and add the final tablespoon of butter and the garlic. When the butter melts, sprinkle the flour over the whole skillet. Stir everything together to coat the green beans in the butter, garlic, and flour.
- Slowly pour in the chicken stock, stirring as you do so to create a thin gravy. Stir in the soy sauce and the sour cream and taste: add salt and pepper to your preference.
- Transfer the mixture to a baking dish and top with the shallots. Bake at 450F for 20-30 minutes until the green beans are soft.
- This can be made up to 4 days in advance and kept in the fridge - just do the very last baking step right before you'd like to serve.