Green bean casserole is a Thanksgiving tradition in many American homes. I don’t think I’ve been to a Thanksgiving dinner yet where this casserole was not part of the meal. The problem is, it’s always made with condensed, canned “cream of chemical” soup. And we won’t even talk about the french fried onions that are usually dumped by the boatload on top of what could be a very nutritious side dish. Not wanting to leave this recipe unturned, I set to work and created this delicious clean eating green bean casserole recipe!
It’s a wonderful substitute that won’t leave you running for the gym right after dinner and nobody at my holiday table knew the difference. All they mentioned was how good it was. Now that’s my kind of Thanksgiving side dish!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
CLEAN EATING GREEN BEAN CASSEROLE RECIPE:
This standard Thanksgiving side dish just got a healthy makeover, and it's absolutely delicious!
- CRUMB TOPPING INGREDIENTS:
- 2 slices whole grain bread
- 1/4 cup roasted almonds (no sugar added)
- 1 tbsp. onion powder
- CASSEROLE INGREDIENTS:
- 1 lb. frozen green beans
- 1 1/2 cups clean eating cream of mushroom soup, warmed and thickens with 2 tbsp. whole wheat flour (see link above)
- 1 tsp. cornstarch (or arrowroot powder)
Preheat oven to 350 degrees F.
Place all topping ingredients in a food processor and blend until you have a nice "crumby" texture. Set aside.
Prep the soup by simply warming it over high heat and whisking in the flour and starch.
Place the frozen green beans in a casserole and pour the soup on top.
Top with as much topping as you like (you don’t have to use it all, but you can).
Bake for 40-50 minutes, or until the topping has a nice crunch to it.
Cool and serve.
Nutrition data not available for this recipe