Healthier green bean casserole

Of all the side dishes I crave during the holidays, nothing tickles my fancy quite like green bean casserole. If I had to guess, I’d chalk it up to the delicious French fried onions — a food I couldn’t tolerate on anything else, but can’t live without on this holiday treat.

But as I try to get more into shape (in theory, anyway), I’m looking for new and healthier ways to prepare the dishes I already like. In a recent edition of the health magazine I edit, I was looking for “healthy twists” on seasonal classics — and that’s how I came across this recipe for a lower-fat, lower-sodium version of my beloved casserole.

Spencer and I made it a few weeks back when I was taste-testing all the recipes included in our fall issue (a horrible, terrible job, I know), and I was very pleased with how it turned out! Though I missed the salty over-the-top cheesiness of the classic one my mom makes, this was a great alternative that I didn’t make me feel totally guilty after doing an hour of Zumba.

Because I’m as obsessed with mushrooms as I am with cheese, I added a can of sliced mushrooms to this baby, too. If you’re not a fan, just leave them out. No harm, no foul. And though the recipe decidedly does not call for any cheese, I added a little shredd parmesan beneath the french fried onions. But don’t tell anyone.

Though we cherish our beloved family recipes, this verison might be a good way to cut down on a few calories this season . . . though I know it’s a drop in a bucket. Still, every little bit(e) counts, right?


Healthier Green Bean Casserole

Recipe from Allrecipes.com

Ingredients:
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup milk (2% fat or skim)
1 teaspoon onion powder
1/8 teaspoon ground black pepper
1 teaspoon reduced-sodium soy sauce
1 pound cut fresh green beans, cooked and drained
2 tablespoons French’s French Fried Onions

Directions:
1. Mix the soup, milk, onion powder, black pepper, soy sauce and green beans in a 1 1/2-quart casserole.
2. Bake at 350 degrees F for 25 minutes or until hot.
3. Stir the green bean mixture. Top with the onions. Bake for 5 minutes more or until the onions are golden brown.


Green bean casserole

Latest baking victory: Holiday cupcakes

Our office holiday party was Friday! And I actually made something other than brownies and pasta salad. To be honest, I was planning on making brownies — until I discovered we didn’t have any of the ingredients at home. At nine at night. The evening before the party.

So, in working with what was available, I found a white cake mix in the pantry. After Mom walked me through properly blending some of the ingredients together, I quickly had a batch of goo to pop in the oven. Twenty minutes later, my goo had magically become fluffy yellow cupcakes — and I had the perfect holiday frosting to make them look festive! I had to “borrow” the green frosting and sprinkles from Mom, who was planning on using them herself for the holiday party, but everything turned out all right.

img_4769

img_4770

img_4773

img_4774

With the finished product!

With the finished product!

And here were my creations at the dessert table:

img_4776