Lightened Up Green Bean Casserole

I know Green Bean Casserole is a classic side dish for any holiday meal. But I’m giving the traditional recipe a face lift. As much as I like it, the sodium laden can of cream of mushroom soup leaves me feeling heavy and blah. So I’m skipping the cream all together, but keeping it indulgent by adding bacon and of course those crunchy fried onions on top. Give it a try and let me know what you think!

[ingredients}

Lightened Up Green Bean Casserole

12 ounces of Haricot Vert (French green beans)

8 ounces of crimini mushrooms, cleaned and quartered

8 ounces shitake mushrooms, stems removed, cleaned and sliced

1 stick unsalted butter

4 slices bacon, cooked and chopped

¼ cup fried onions

salt and pepper to taste

Directions:

Melt the butter in a large sauté pan and add the mushrooms. Stir until slightly softened, then season with salt. Add the green beans, season with salt and cook until tender, for several minutes (You can cover with a lid and let steam to help cook them faster). Remove from the heat, place in a bowl, then add the chopped bacon to the pan and crisp for just a minute. Sprinkle the chopped bacon on top of the green beans, then add the fried onions and serve.