INDULGENT
HOMEMADE GREEN
BEAN CASSEROLE
HANDS-ON 20 MIN TOTAL 1 HR
SERVES 6 SUBMITTED BY CHOCOHOLIC1
44 REVIEWS
1 (16-oz.) pkg. frozen cut green
beans, thawed
8 slices bacon
6 oz. fresh mushrooms, chopped
(2½ cups)
½ tsp. garlic powder
½ tsp. onion powder
¼ tsp. salt
¼ tsp. black pepper
1 cup half-and-half
1 oz. Parmesan cheese, finely
shredded (¼ cup)
- Preheat oven to 350°F. Put green
beans into a 1½ - to 2-qt. baking dish. - Cook bacon in a large skillet over
medium heat until browned and crisp.
Transfer to paper towels, reserving
1 Tbsp. drippings in skillet. Add
mushrooms, garlic powder, onion
powder, salt, and pepper to skillet.
Cook, stirring, until mushrooms are
tender, about 4 minutes. - Add half-and-half to skillet, stirring
to scrape any browned bits. Bring
to a boil; reduce heat and simmer,
stirring occasionally, until thickened,
about 7 minutes. Spoon mixture over
green beans; toss to coat. Crumble
bacon and sprinkle over bean mixture.
Top with cheese. - Bake until sauce is bubbly, about
30 minutes. Let stand 10 minutes
before serving.
armagazine.com/indulgent-green-
bean-casserole
GLUTEN-FREE
PER ¾ -CUP SERVING: 179 CAL; 12G FAT (6G SAT);
9G PRO; 10G CARB (3G FIBER, 3G SUGARS);
390MG SODIUM
HEALTHIER
HOMEMADE GREEN
BEAN CASSEROLE
HANDS-ON 30 MIN TOTAL 1 HR, 15 MIN
SERVES 6 SUBMITTED BY COWEED
NEW RECIPE GO ONLINE TO RATE & REVIEW
⅓ cup sliced almonds
2 Tbsp. packed brown sugar
⅛ tsp. plus ½ tsp. salt
12 oz. fresh green beans,
trimmed and halved crosswise
1 Tbsp. olive oil
12 oz. fresh cremini mushrooms,
sliced (4½ cups)
½ cup sliced shallots
3 cloves garlic, minced
½ tsp. dried thyme, crushed
½ tsp. black pepper
1 cup refrigerated unsweetened
almond milk
¼ cup dry white wine
1 Tbsp. cornstarch
2 Tbsp. chopped fresh chives
- Preheat oven to 350°F. Line a small
baking sheet with foil and coat with
cooking spray. - Toss almonds with brown sugar,
1 Tbsp. water, and ⅛ tsp. salt in a
small bowl. Spread on prepared
baking sheet. Bake, stirring once, until
toasted, about 10 minutes. Let cool;
break apart clusters. - Cook green beans in lightly salted
boiling water in a large skillet, covered,
5 minutes. Drain. Transfer beans to
a large bowl of ice water; drain again.
Return to large bowl. - Heat oil in skillet over medium-
high heat. Add mushrooms, shallots,
garlic, thyme, and ¼ tsp. each salt
and pepper. Cook, stirring, until
mushrooms are browned and tender
and any liquid has evaporated, about
8 minutes. Add to beans and toss
to coat. Transfer to a 1½ - to 2-qt.
baking dish. - For sauce, whisk together almond
milk, wine, cornstarch, and remaining
¼ tsp. each salt and pepper in a small
bowl. Add to skillet; cook, stirring,
over medium heat until thickened and
bubbly, scraping up any browned bits.
Remove from heat and stir in chives.
Pour over bean mixture in baking dish. - Bake until bubbly, about
30 minutes. Sprinkle with almonds.
Let stand 10 minutes before serving.
armagazine.com/healthier-green-
bean-casserole
HEALTHY GLUTEN-FREE VEGAN
PER ¾ -CUP SERVING: 127 CAL; 6G FAT (1G SAT);
4G PRO; 16G CARB (3G FIBER, 8G SUGARS);
282MG SODIUM
Many holiday side-dish staples are
not an option for guests avoiding
certain ingredients. This year,
bring a dish everyone can enjoy.
Whether lightened up or decadent,
each recipe is safe for gluten-free
guests, and one is vegan, too.
The casserole on the right has
80 percent less saturated fat
and 50 percent less fat than the
one on the left. Here’s why:
Replacing the bacon topper
with sweet-and-salty almonds
adds crunch without saturated
fat. While almonds do
have some fat, it’s the heart-
healthy kind.
Substituting unsweetened
almond milk for the half-and-
half keeps fat and calories in
check and makes this dish
suitable for vegans.
Both casseroles are gluten-free.
In the indulgent version,
half-and-half and Parmesan
cheese thicken the sauce
without the need for flour. In
the healthier casserole, a little
gluten-free cornstarch thickens
the almond milk mixture.