Traditions during the holidays are so important, and none more important than the foods you grew up loving and cooking with family. This lightened up green bean casserole is one of my mom’s family favorite classic recipes that we always have for Thanksgiving and Christmas. It’s become a staple (along with her sweet potato casserole) through the years. I decided I wanted to lighten this recipe up this year, and I am so happy with the result.
Gathering around the table and merging 2 families is something I am looking forward to this Thanksgiving season. We are hosting Thanksgiving with part of Jeremy’s family as well as my mom and grandmother. I have never attempted to make a turkey before (eek – so nervous about this), but I have most of the menu figured out already. I wanted to try to lighten up this wonderful family recipe before the “big” day, and it tasted the same to me as the original.
Can I confess something to you? I am incredibly nervous about the holidays. With the parties, fatty foods, desserts (so many desserts), I just don’t know how I will be able to still maintain my weight and still enjoy myself. Does anyone else get stressed about this over the holidays? I nervous about it, but also excited because if I can get through the holidays and still able to maintain my weight, what a celebration that will be! Seriously, I would be so proud of myself if I can keep this up.
As for traditions, I remember making this with my mom when we would be at my grandmothers house. It’s so wonderful to spend time with your family when you are young and learn to cook. I didn’t learn to love to cook at a young age, but I was able to spend a lot of time with family (like my mom and grandmother) while in the kitchen.
If you have ever tried a green bean casserole in the past and didn’t like it – TRY THIS ONE INSTEAD. I promise you. This is no gimmick or sales pitch. I have tried both and there is NO comparison. This green bean casserole is different because it’s full of cheese, french cut green beans, mushrooms and has water chestnuts in it. Plus, you make your own roux with this recipe so you don’t have to use store-bought cream of mushroom soup. This will change your life…it’s that good.
To help me with portion control (and you will need it with this recipe), I love the idea of using ramekins. These help me know exactly how much I have eaten of a casserole/recipe. I picked these up at World Market and they were maybe $2 per ramekin. Cheap and necessary if you are wanting to lose weight or maintain your weight over the holidays.
To make this lightened up green bean casserole:
Preheat the oven to 375 degrees. In a large non-stick pan, melt the butter and flour together. Add the soy sauce and whipping cream, which continuously stirring to avoid the butter burning. Add the rest of the ingredients except the green beans, water chestnuts and almonds. Cook until the cheese melts. Mix in the green beans and the water chestnuts.
Place in a prepared baking dish. (You can freeze at this point). Sprinkle the almonds on top. Bake the casserole for 45 minutes to 1 hour or until it starts bubbling in the middle. Serve immediately.
Lightened Up Green Bean Casserole
- 1 bag frozen french-cut green beans frozen
- 1/4 cup light butter
- 1/4 cup flour
- 2 teaspoons light soy sauce
- 3/4 cup whipping cream
- 2 4 1/2 oz jars sliced mushrooms drained
- 1 medium onion chopped
- 8 oz reduced fat cheese grated
- 1 5 oz can sliced water chestnuts
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 cup sliced almonds
- Preheat oven to 375 degrees
- In a large non-stick pan, melt the butter and flour together. Add the soy sauce and whipping cream, which continuously stirring to avoid the butter burning.
- Add the rest of the ingredients except the green beans, water chestnuts and almonds. Cook until the cheese melts. Mix in the green beans and the water chestnuts.
- Place in a prepared baking dish. (You can freeze at this point). Sprinkle the almonds on top.
- Bake the casserole for 45 minutes to 1 hour or until it starts bubbling in the middle. Serve immediately.
Thanksgiving is all about family, friends and delicious food. Luckily, the food blogging community is all about these things as well. To celebrate the holiday, Meghan from Cake ‘n Knife and Susannah from Feast + West are hosting Blogsgiving Dinner. There are more than 20 blogs sharing recipes today!
The idea is based on an old-fashioned potluck dinner party. Each blogger is bringing one or more dishes to the party, so be sure to stop by each one and get some ideas for your own Thanksgiving meal. We’ll be posting to social media with the hashtag #blogsgivingdinner, but you can see the entire menu below in our recipe roundup.
Ginger Pumpkin Beer Shandy by Feast + West
glühwein/mulled wine by Tag&Tibby
White Chocolate Pumpkin Martini by The Culinary Compass
Apple Ginger Punch by The Little Epicurean
Cheesy brussels sprouts dip by Living Well Kitchen
Sun Dried Tomato & Goat Cheese Spread by Life’s Ambrosia
Cranberry Goat Cheese Tarts by Cake ‘n Knife
Roasted Butternut Squash Apple Ginger Soup by The Secret Ingredient Is
Brussels Sprout Salad with Farro and Walnuts by Sugar Dish Me
Sheet Pan Carrot Soup by Macheesmo
Kale + butternut squash mac and cheese by Family Food on the Table
Twice Baked Parmesan Butternut Squash by A Mind Full Mom
Twice The Onion Green Bean Casserole by Melanie Makes
Lightened Up Green Bean Casserole by Dash of Herbs
Easy Corn Casserole by Love Bakes Good Cakes
Cranberry Honey Butter by Little Dairy on the Prairie
Butternut Squash Lasagna by Hello Little Home
Beer-Brined Stuffed Turkey Loin by Beer Girl Cooks
Roasted Mushroom Pot Pie by The Cookie Writer
Chocolate Pumpkin Fudge by Around My Family Table
Carrot Cake by bell’alimento
Praline Pumpkin Upside Down Cake by The Speckled Palate
Roasted Banana Pecan Cheesecake by Lady Behind The Curtain
Chai-Spiced Apple Crumble Blondies by The Crumby Cupcake
Pecan Pie Crumble Bars by A Joyfully Mad Kitchen
Pecan Pie Milkshake by Brunch-n-Bites