Using Greek yogurt and nonfat sour cream in your green bean casserole is one way to save Thanksgiving indulgence for the dessert table.
Some American families insist on green bean casserole made with Campbell’s cream of mushroom soup at their Thanksgiving families, calling it a once-a-year indulgence wrapped in fond memories.
Here is a healthier alternative: One made with fresh green beans (not canned), fresh mushrooms, and a mix of Greek yogurt and sour cream.
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Paprika and cayenne pepper, along with Parmesan cheese, help to temper the tanginess of the Greek yogurt. If you really don’t like the flavor of Greek yogurt, trying using 1/4 cup of Greek yogurt and 1/4 cup of mayonaise instead.
In place of fried onion rings, these caramelized breaded onions will bring a sweet note to the dish. No added salt is used. To speed things up, I used frozen green beans. I really don’t have a problem with frozen vegetables, they are picked and packed at their ripeness. Sometimes fresh beans can get tired looking if they are exposed to the open air too long in the market produce section.
This healthier version may not be the ooey-gooey decadence you crave, but you can satisfy that yearning with dessert.
Healthy green bean casserole
1 lb. frozen, cut green beans, thawed