Healthy All-Natural Green Bean Casserole

Healthy All-Natural Green Bean Casserole (except for the fried topping ;))

Isaac and I were so proud of ourselves this past week when we made a healthy rendition of the infamous Thanksgiving green bean casserole. We said "No" to canned green beans and "No" to cream of mushroom soup! However, I could not resist the yummy crunchy fried onion topping!

To make this wonderfully delicious healthy casserole, we followed and combined the ingredients and directions of these two recipes:

http://teaspooncomm.com/teaspoonofspice/2012/11/healthy-green-bean-casserole-the-recipe-redux/

http://www.foodnetwork.com/recipes/paula-deen/green-bean-casserole-recipe/index.html

In an overview, here is our version:

Ingredients:

3 pounds green beans, trimmed (I literally grabbed a bunch at Sprouts and it was plenty)

1 tablespoon + 2 teaspoons extra virgin olive oil

1 tablespoon butter

1/2 of an onion chopped

1/4 teaspoon salt

Fresh ground pepper

1/2 teaspoon dried thyme

2 packages (8 oz) cremini mushrooms, sliced

2 tablespoons whole wheat flour

2 tablespoons all purpose flour

2 cups 2 percent lactose free milk

Frenches Fried Onion topping

You can substitute any ingredients for organic ingredients and that would make it even better!

What we did:

Trim the ends of green beans and washed them. Boil the green beans for about 15 minutes. 

Sautee onions and mushrooms in pan with oil and butter for about 8 minutes or so. Stir in salt, pepper and thyme.

In another pan, we added milk and some more butter constantly stirring while slowly adding all the flour. Stir, stir and stir. 

Then we added the milky mixture in with the veggies and stir some more.

Add green beans and stir! 

To make it more creamy add more flour or milk till it looks yummy. 

Pour mushy green bean yumminess into your favorite casserole dish, and (this is the best part) pour the fried crunchies on top! 

We had some bread crumbs in our pantry so I put some of those on top too to add more crunch to it. ;)

Bake in the oven at 350 degrees for 30 minutes. 

Enjoy!

When we took our casserole to the Bohanan Thanksgiving, it was gone within 10 minutes, and boy was it good! We were impressed with our own cooking skills. haha. 

And for those of you who are lactose intolerant like me, we also used lactose free milk for the mashed potatoes. Those turned out yummy as well!

Hope you all try this casserole dish at home!