Tip: Make sure you get a little of everything in each bite! With a delectable oniony flavor and crisp texture, these guys are the perfect finishing touch for this healthy green bean casserole. Yum!Īnd last but not least, I replace the usual canned French fried onions with a big pile of crispy baked onions. I blanch them before baking them in the casserole, and they come out vibrant green with a nice al dente bite. ![]() Then, instead of canned or frozen green beans, I use fresh ones. I think you’ll love this sauce – it’s so good I could eat it straight off a spoon! Mushrooms, thyme, and Dijon mustard are one of my all-time favorite combinations, so of course, I use them here, along with tamari to enhance the mushroom flavor and Parmesan cheese for an umami punch. Jack and I both adore mushrooms, so I swap the traditional cream of mushroom soup for a tangy, creamy homemade mushroom sauce. But this year, I finally got down to working on my own green bean casserole recipe, and I have to say that the results are pretty fantastic! For so long, one thing or another would bump it off my list – a Brussels sprouts kick, my favorite Butternut Squash Stuffed Shells, or even just really good green beans on their own. Like sweet potato casserole, it was a natural candidate for a Love and Lemons recipe made with whole foods ingredients. It’s a staple at my family’s Thanksgiving, and in theory, it’s a dish that’s all about veggies: it features a creamy mushroom sauce and loads of crispy onions, and green beans are the star of the show! I’ve had a green bean casserole recipe on my list to make for years.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |