Guys, I am so super duper stoked to share this new Thanksgiving recipe with you.
We got SO many responses and had a blast seeing everyone’s excitement about wanting to eat healthy and still enjoy a tasty Thanksgiving dinner.
Because these two things should totes be possible. And they are!
Can I get a “yippee”!?!?
I actually didn’t grow up with green bean casseroles at my Thanksgiving dinner table. We’d have steamed green beans mostly – maybe with some parmesan – but nothing like what it seems most people enjoyed. Then, as Dustin and I created our own Thanksgiving menu, we’ve usually make these parmesan garlic green beans (which are yummy!).
To be honest, I have always found it kinda crazy how the “crispy onion” topping came from a can and people would just open up the can and toss it on the casserole. But, again, I didn’t grow up with it so there’s also that nostalgia around foods from your childhood.
Good news. I’ve found a healthier, whole, more delicious way to enjoy our green beans this Thanksgiving.
Let’s go over the major changes.
To make the onions crispy, I toast almond meal until it’s light toasted and then mix it with the sauteed onion, some parmesan, and sea salt. In other words: immense yumminess.
OMG and then there’s the mushroom sauce on the green beans.
Seriously: I could slurp this sauce up by itself. It’s so dang good.
I had a blast making this #makeithealthy Healthy Green Bean Casserole and am so excited to have a new family fave for our Thanksgiving dinner table, too. Thanks to everyone for your feedback on holiday recipe requests. Keep ’em coming in the comments below – if we pick your idea, you’ll get a prize, too 😉
Enjoy and have a great Thanksgiving! Here are some of our healthy faves:
- Thanksgiving Turkey
- Garlic Parmesan Green Beans
- Cauliflower “Mashed Potatoes”
- Roasted Sweet Potatoes
- Mashed Sweet Potatoes
- Homemade Cranberry Sauce
- Healthy Mac ‘n Cheese
Healthy Green Bean Casserole
- 2 lbs fresh green beans trimmed
- 1 tbsp olive oil
- 1 large yellow onion thinly sliced
- 1/2 cup almond meal
- 1/4 cup parmesan cheese plus more below, grated *
- 1/4 tsp sea salt
- 1 tbsp olive oil
- 8-10 medium cremini mushrooms thinly sliced
- 4 cloves garlic minced
- 3 tbsp chickpea flour
- 1/2 cup low sodium chicken broth
- 1 cup unsweetened almond milk
- 1/3 cup parmesan cheese grated*
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- Add the green beans to the boiling water and boil for 4-5 minutes, or until almost tender, but still slightly crisp. Drain the cooked green beans, then transfer to a bowl filled with ice water to stop them from cooking more.
- To make the crispy onion topping, start by heating olive oil in a large fry pan over medium-high heat until hot.
- Add the thinly sliced onions and cook, stirring occasionally, for 5-8 minutes or until they are tender and starting to brown. Remove the onions and place into a medium mixing bowl and set aside.
- In the same pan you used to cook the onions, add the almond meal. Cook, stirring very frequently, for 3-5 minutes, or until the almond meal is starts to turn lightly golden. Careful not to burn.
- Remove from heat and transfer the toasted almond meal to the bowl with the onions. Stir in the 1/4 cup shredded parmesan cheese and sea salt, and then toss the mixture until combined. Set aside.
- In the same pan, heat a little more olive oil until hot and add the mushrooms and cook for 4-5 minutes, or until they are tender, stirring occasionally.
- Add the minced garlic and cook for an additional minute until fragrant, stirring frequently.
- Sprinkle the chickpea flour over the mushrooms, and stir to combine.
- Slowly add the low sodium chicken broth, whisking to combine until smooth.
- Whisk in the almond milk, and bring the mixture to a simmer. Let cook for 2-3 minutes, or until thickened.
- Stir in the remaining 1/3 cup parmesan cheese, sea salt, and pepper until the cheese is melted.
- Transfer the cooked, chilled green beans into the pan with the mushroom sauce and toss until combined.
- Pour the green bean mixture into the prepared baking dish and then top with the crispy onion topping evenly over the top.
- Place in the oven, uncovered, and bake for 25-30 minutes, until the top is golden brown.
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