I am so excited about Thanksgiving that I could just screeeeeam.

Lightened Up Fresh Green Bean Casserole I howsweeteats.com

I mean, what’s not to love about a holiday that’s totally centered around food? And not only food, but comfort food. OMG yes… it’s like my life inside a holiday. Family, giving thanks, food, sweat pants. Otherwise known as… heaven. Cut me a slice of heaven please.

Last year I made an awesome lightened up sweet potato casserole that to this day is still probably one of my favorite dishes on the site. Why do we only make that sort of stuff around the holidays? How annoying. I’m stopping that right now.

And that’s sort of why I made this casserole. It’s definitely geared towards more of a weeknight side dish or even a weekend dish. Well, what I’m really trying to say is that it’s perfect for a meal that doesn’t involve cooking six or seven other dishes to be on the table at one time. Like Thanksgiving. HOWEVER. It is still totally doable on Thanksgiving, especially if you are serving a smaller group or making just a handful of dishes. You can make it for a large group if you prepare it ahead of time and the good news is, large group or not, aside from boiling the green beans this dish is made in ONE SKILLET. Boom.

Lightened Up Fresh Green Bean Casserole I howsweeteats.com

While it is contained to one skillet, it still takes some prep time and chopping and work as any homemade-from-scratch dish does. Which I will be the first to admit, can be sort of annoying on a day when your kitchen looks like a tornado tore through. Okay whatever, that’s my kitchen everyday, but still. Thanksgiving can be a teeny bit stressful soooo… you know. It also should be noted that the cream of mushroom soup/canned beans/french fried onion version of this is like, comfort food at it’s finest and is a totally acceptable side dish for, well, life. But… but in case you want something a little lighter, a little fresher, a tiny bit healthier and still just as delicious, I got your back.

This casserole is topped with some caramelized onions and whole wheat herbed panko, but I’ve definitely spied some crunchy onions at Trader Joe’s and they would work just as well, maybe even better. Because you know, if it comes from Trader Joe’s it has to be healthy. Or you could always make your own

Lightened Up Fresh Green Bean Casserole I howsweeteats.com

Anyhoo, let’s talk about the FOOD. What are you making? What are you bringing? Are you traditional or trendy? Most importantly, WHAT ARE YOU DOING FOR DESSERT next Thursday?

I can get a little passionate about the topic. And nosy. My opinion? Pumpkin chocolate chip cookie pie and bourbon pumpkin pie milkshakes are the clear winners.

I’m pretty traditional in the fact that I want all of the “normal” Turkey Day foods, but I also want a whole slew of new stuff to try. Just don’t even think about swapping out my favorite dish for something else, k? We can make it in addition to everything else. (funny haha.)

Lightened Up Fresh Green Bean Casserole I howsweeteats.com

In a few days I will tell you about some non-traditional mashed potatoes I made a few weeks ago, but in the meantime you can make some brown butter mashed potatoes (!!!!) or yes, even some oatmeal cookie crumble topped sweet potatoes if you have the patience.

I highly recommend these buttery cloverleaf rolls and sweet potato and honey dinner rolls, but if you crave something different, cranberry buttermilk biscuits are your friend.

Double bread stuffing with brown butter, bacon and sage should be what you live on for the next two weeks… just saying.

Lightened Up Fresh Green Bean Casserole I howsweeteats.com

If you want something green, brown butter brussels, shredded bacon + asiago brussels or toasted coconut brussels work. You didn’t really expect a lot from me in this category, did you?

Oomph. I’m tired already.

And since every party needs some cocktails, you should probablymostdefinitelymaybe whip up some pomegranate vanilla winter sangria, apple cider margaritas, apple cider sangria or… pomegranate margaritas. Maybe next year I’ll make a margarita flavored sangria. Sheesh. I guess I like what I like.

Lightened Up Fresh Green Bean Casserole I howsweeteats.com


Lightened Up Fresh Green Bean Casserole

Yield: serves 4-6 generously

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 1 hour


2 pounds fresh trimmed green beans, snapped in half
1 tablespoons olive oil
1 large sweet onion, very thinly sliced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons unsalted butter
16 ounces cremini mushrooms, chopped
3 garlic cloves, minced or pressed
2 tablespoons flour
1 1/4 cups low-sodium chicken stock
1 cup low-fat half and half
1/4 teaspoon freshly grated nutmeg
2 tablespoons freshly gated parmigiano reggiano cheese
1/2 cup whole wheat panko bread crumbs
1/4 teaspoon thyme
1/4 teaspoon oregano


Preheat oven to 400 degrees F.

Heat a large oven-safe skillet oven low heat and add olive oil, onions and 1/4 teaspoon salt. Stir well to coat, then cover and cook onions until caramely, about 20 minutes, stirring occasionally. While onions are caramelizing, boil a large pot of water. Once boiling, add green beans and cook for 5 minutes, then drain and run cold water over top, letting sit in the sink to air dry and until you're ready to use.

In a separate small bowl, combine panko with thyme and oregano. Set aside.

Once onions are caramelized, remove with kitchen tongs and set aside in a bowl. Add butter to skillet, then add chopped mushrooms and toss well to coat. Cook for 6-8 minutes until juicy and and soft, then add in half of the onions and the garlic and cook for 30 seconds. Increase heat to medium-high and sprinkle flour over top. Stir well to coat and distribute, cooking for 2-3 minutes. Pour in chicken stock and half and half. Stirring constantly, let mixture come to a bubble, then let cook for 2-3 minutes until just slightly thickened. You don't want it TOO thick since it will also cook in the oven. Season with remaining salt, pepper, nutmeg and then stir in 1 tablespoon of parmigiano reggiano. Add green beans and toss well to coat.

Cover the top with remaining caramelized onions, seasoned panko and the remaining tablespoon of cheese. Bake for 25 minutes, or until mixture is bubbly and bread crumbs are golden. Serve immediately!

[If you want to double this recipe or prepare it ahead of time, I suggest making the mixture in a large stock pot then transferring it to a large baking dish or pan (13x9 or larger) and baking it as directed. If making ahead, stor in the fridge without the breadcrumbs and cheese on top, remove from the fridge and let come to room temp for 30 minutes or so. Add the breadcrumbs and cheese then bake as directed. You may want to add an additional splash of stock or milk before heating if the mixture seems slightly thick.]

[adapted from alton brown]

Lightened Up Fresh Green Bean Casserole I howsweeteats.com

Oh P.S. last year I shared a list of 101 recipes for Thanksgiving. You… should probably see that.

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107 Responses to “Lightened Up Fresh Green Bean Casserole.”

  1. #
    Ali @ Peaches and Football — November 13, 2012 @ 8:00 am

    I’m excited about Thanksgiving too – people keep telling me it’s so far away but has anyone LOOKED at the calendar? It’s next week people!!

    I’m going to bake some cornbread to take over with me. I’m looking forward to a few test runs this weekend. :)


  2. #
    Kim in MD — November 13, 2012 @ 8:12 am

    I am so excited about Thanksgiving, too! You sound just like me…I ask people about their Thanksgiving traditions and food all the time! I love the tried and true traditional dishes, but like you, I also like to mix it up with some new twists!

    Now- let’s talk food! I always make a brined turkey, mashed potatoes, bourbon glazed sweet potatoes, stuffing with apples and bacon, homemade green bean casserole, roasted vegetables (carrots, brussels sprouts, asparagus, red onions) and sausage stuffed mushrooms. I always make an apple pear crisp for dessert, and this year I am also making a pumpkin cheesecake. I’m also going to make something chocolate…not sure what yet! I am so thankful for so many blessings in my life, and I am SO excited to cook and share this meal with all of my family on Thanksgiving Day!


    • Kim in MD — November 13th, 2012 @ 8:16 am

      Ooops…I was so excited to talk food that I forgot to comment on this green bean casserole! It looks so delicious, Jessica! Your photos are so stunning- I can see the steam wafting up!

      I have never seen low-fat half and half, only fat free half and half. Is that what you used?


    • Jessica — November 13th, 2012 @ 8:19 am

      ummm I think I’m coming to your house next week!
      and re: the half and half, it is low-fat, here is what I used! http://www.landolakes.com/product/63104/lowfat-half-half


      • Kim in MD — November 13th, 2012 @ 12:18 pm

        You are welcome in my home anytime you are in Maryland! There won’t be food shortage in my house on Thanksgiving, that’s for sure!

      • Kim in MD — November 13th, 2012 @ 12:19 pm

        Thanks for the link, Jessica! I have never seen that LOL low-fat half and half. I will have to look for it!

  3. #
    Cassie | Bake Your Day — November 13, 2012 @ 8:12 am

    I’ll just eat this out of the pan. Amazing!


  4. #
    little kitchie — November 13, 2012 @ 8:19 am

    i think i could make an entire meal of this! yum!!! this year i’m making jalapeño cheese mashed potatoes, slow roasted green beans (will be on my blog tomorrow), and my family’s longest-standing tradition – fried creamed corn! omg its sooooo good. been looking for a good recipe for dessert – that pumpkin chocolate chip cookie pie sounds incredible!!


  5. #
    Averie @ Averie Cooks — November 13, 2012 @ 8:20 am

    Gorgeous cooking photos – the light, the steam, the mood. I’m read to come to your house for the big day :)


  6. #
    Angela @ Eat Spin Run Repeat — November 13, 2012 @ 8:33 am

    Ohhygoodness…. caramelized onions AND mushrooms?! You have my heart. More importantly, do you want a houseguest? Our Thanksgiving was back in October but I’m so ready to do it all over again.. especially if you’re cooking! ;)


  7. #
    Liz @ The Lemon Bowl — November 13, 2012 @ 8:33 am

    Love this lightened version.


  8. #
    Rachel (Two Healthy Plates) — November 13, 2012 @ 8:50 am

    The best part about any green bean casserole is the onions – hands down – the onions. This looks delicious!


  9. #
    Jennifer @ Peanut Butter and Peppers — November 13, 2012 @ 8:52 am

    Wow, this is the best looking bean casserole I have ever seen!!!! Perfect for Thanksgiving!!!


  10. #
    Joelle (on a pink typewriter) — November 13, 2012 @ 9:00 am

    This looks insane.. I need to add this to our menu for my family’s Turkey Day. Ps. I loooove this holiday.


  11. #
    Rachel Cooks — November 13, 2012 @ 9:01 am

    This looks so perfect! Can I just come to your house for Thanksgiving, please?


  12. #
    Kare @ Kitchen Treaty — November 13, 2012 @ 9:08 am

    Holy yum. This looks so much better than the version you get from cans. Go Turkey Day!


  13. #
    Rodzilla (@RodzillaReviews) — November 13, 2012 @ 9:09 am

    This looked too good, I was suspicious that it would actually be light – rest assured, it is.

    for 6 servings
    Calories 209 Calories from Fat 80
    Total Fat 8.9g
    Saturated Fat 4.1g
    Total Carbohydrates 25.8g
    Dietary Fiber 6.6g
    Sugars 5.3g
    Protein 8.6g


  14. #
    Kim@hungryhealthygirl — November 13, 2012 @ 9:21 am

    I was thinking about doing a green bean casserole, but wanted to avoid using soup. I am totally making this!


  15. #
    cindy — November 13, 2012 @ 9:28 am

    I definitely made an updated green bean casserole this weekend. it was amaze….though, I went the lazy route and bought the onions.
    Next week is just my husband and I…it’s our first major, solo, holiday. We have to have a roasted turkey and all the usual sides, because, well we want leftovers for daaaays. We are making homemade dressing, hard cider gravy, hard cider cranberry sauce, pumpkin-herb rolls, roasted brussels sprouts with hazelnuts, I am making duchess potatoes for the first time ever, and a black bottom banana cream pie. Also, there will definitely be breakfast bellinis and drinks all day. I am really, really excited about it.


    • Jessica — November 13th, 2012 @ 10:23 am

      girl… I want to come to eat at your house! I totally agree – on Friday I will probably cook our own Thanksgiving so we can have our own leftovers! Breakfast bellinis? Uh hi I love you.


  16. #
    Kerry @ Snark and Pepper — November 13, 2012 @ 9:28 am

    I happen to hold the unpopular opinion that all cream of mushroom soup should be dropped off on a deserted island, never to be found again. Thank you for this!


  17. #
    Abby@ The Frosted Vegan — November 13, 2012 @ 9:41 am

    Mmmmkay, so what time are you eating, because I’m there! I agree on the traditional vs. non-traditional. I like the normal business, but I want to try new things too!


  18. #
    Davis Ann — November 13, 2012 @ 9:47 am

    we’re spending thanksgiving with my husband’s family, and this is my frst time to do thanksgiving apart from my family- who do it UP. Traditional meal that’s out of this world. I’m a little (okay a lot) sad to miss this day with them. And then I was asked to bring dessert, but told to avoid pumpkin. Annnnnnnd I cried. Because holy heck what is thanksgiving without pumpkin pie?!?

    So yeah. I’ll take any suggestions on Thanksgiving dessert for 19 people that doesn’t include pumpkin or sweet potato.


    • josie — November 14th, 2012 @ 11:34 am

      are you part of my family? i ended up bring mini cheesecakes one year and did a variety of flavors -original, oreo, twix and pumpkin…that way everyone had a choice and I still got what i wanted


  19. #
    Tricia — November 13, 2012 @ 10:00 am

    Jessica! I have checked your blog every.single.day for two whole years since my best friend introduced me to it! I have had yet to comment, but I love everything you do. I am a much more traditional Thanksgiving girl. I am and always have been in charge of dessert. My family blends Italian and Irish traditions, so I am making 1 Pumpkin Pie, 1 Chocolate Pecan Pie, 1 Cherry Pie, and 1 MASSIVE Tiramisu! Needless to say, I have my work cut out for me :)

    Happy Thanksgiving to all!


    • Jessica — November 13th, 2012 @ 10:23 am

      thanks so much Tricia! it sounds like your desserts will be AMAZING.


  20. #
    Heather (Heather's Dish) — November 13, 2012 @ 10:04 am



  21. #
    Katrina @ Warm Vanilla Sugar — November 13, 2012 @ 10:26 am

    Hellooooo beautiful!


  22. #
    Christina — November 13, 2012 @ 10:32 am

    So, I despise mushrooms, but this looks absolutely incredible. Is there something I can use in place of the mushrooms in this recipe? I really want to make it!! Mushy green beans in canned soup is just NOT appetizing to me.


  23. #
    alyssa - life a la wife — November 13, 2012 @ 10:40 am

    These look amazing!! I used to love being in charge of snapping the ends off of the green beans when I was younger. Made me feel so important :)


  24. #
    Jess — November 13, 2012 @ 10:40 am

    My thanksgiving list is still a work in progress (probably won’t finalize it until the day before eek!), but I am making boursin cheese and cream potatoes, brined, roasted turkey, PW’s broccoli cheese and cracker casserole, your double bread stuffing, my grandmother’s sweet potato cass, a couple other veggies (not sure yet), PW’s french silk pie (OMG), apple pie, something pumpkin (maybe cheesecake or maybe PW’s pumpkin cream pie?), and your apple cider sangria. Whew, I’m tired just thinking about it!!!


  25. #
    Carey on Lovely — November 13, 2012 @ 10:45 am

    Looks awesome! I did my own version of this just the other day and DID use the Trader Joe’s onions… delicious.


  26. #
    Amber — November 13, 2012 @ 10:50 am

    I made your Pumpkin Choco Chip Pie last year for Thanksgiving dessert for our family get together and it was gone in a matter of seconds (no joke-my fam takes dessert very seriously ha)! It was BOMB.COM :) I’m thinking I may just have to make it again this year…unless you post another obnoxiously delicious dessert, which I definitely don’t put past you!


  27. #
    Christine @ Cooking with Cakes — November 13, 2012 @ 11:09 am

    love this lightened up casserole Jess!

    been putting together my Thanksgiving menu all week and though I normally try and make “skinny” traditional recipes, Thanksgiving is the one time I go ALL OUT.. as in, my green beans will be topped with fried onions, no way no how lol. But for the rest of the year, this wiil def be my backup :)


  28. #
    Meagan @ A Zesty Bite — November 13, 2012 @ 11:14 am

    I love love love green bean casserole. I swear that it is my favorite all time side dish. Now I won’t feel so guilty when i eat the whole dish. :)


  29. #
    Alexis @ Hummusapien — November 13, 2012 @ 11:37 am

    I would looooove to be at your house for Thanksgiving. That pumpkin chocolate chip cookie pie looks beyond delish. I can’t waIt to make those lightened up sweet potatoes, too! I bought crispy onions from TJ’s last year and never ended up using them….such a bummer! I’ll have to restock so I can make this bad boy :)


  30. #
    HeatherChristo — November 13, 2012 @ 12:15 pm

    I have never had green bean casserole in my life! But I think that I would make this and maybe hop on the bandwagon :)


  31. #
    Carolyn — November 13, 2012 @ 12:31 pm

    I’m making one of your desserts for Thanksgiving! I’ve been making a nutella swirl poundcake for the past couple years, and this year will include YOUR banana gingerbread, I made it last year…for myself…and loved it – so I know my family will too! xoxo


  32. #
    Ashley @ Wishes and Dishes — November 13, 2012 @ 12:39 pm

    This came at just the right time – I’m in charge of the veggie dish for Thanksgiving – totally making this!


  33. #
    Jessica — November 13, 2012 @ 1:57 pm

    Yay! I am so excited for Thanksgiving!!! and literally, last night, as my mom n sis n i were planning the menu, I was like, oh I want to make a green bean dish, but NOT the soup/onion one….this looks AWESOME! Dessert will be pumpkin pie with a gingersnap crust and chocolate tart…even thought, as my sis pointed out, we are all always so full before dessert that we have to force ourselves to eat it, with much groaning, and me giving everyone dirty looks for not saving more room for dessert after i worked so hard on it…LOL!


  34. #
    Sharla — November 13, 2012 @ 4:41 pm

    My mom asked me to only bring pumpkin pie this year, because last year I swapped out so many traditional dishes with healthy versions my dad totally freaked out!! This green bean casserole sounds so yummy though I bet they’ll never figure out it’s better for them. ha!


  35. #
    Shanna@ pineapple and coconut — November 13, 2012 @ 8:45 pm

    Seriously your pics keep getting better and better because i am trying hard not to eat my computer screen your recipes look so amazingly good

    Lets see what are we having next week…well since this is like the first time in about 15 years I have had Thanksgiving with my family ( my husband and I work in medicine and one or both of us has always been working or on call and this year we FINALLY have it off) so I am looking forward to this amazing cranberry chutney my mom makes, and my parents are getting lobster. Yup with butter, lots of butter. My mom will make a turkey too but I am all about the lobster. I want to make your pomegranate margaritas and I am making for dessert Sommer from A Spicy Perspective’s pumpkin turtle ice cream cake. Can’t wait for next week. I am only packing workout pants. Not to workout in, but because they are stretchy and good for eating myself into a food coma!
    PS If we are even in PGH for Thanksgiving again (hubs family is there) I am so crashing your house instead of going to his aunt and uncles. I’ll bring the sangria flavored margaritas.


  36. #
    Ruby @ The Ruby Red Apron — November 13, 2012 @ 10:14 pm

    Oh dear…NEXT Thursday?! I am sooooooo not prepared. I’m in charge of dessert. I’ve been making pumpkin cheesecake for two years in a row… I might repeat it again. It’s just too good!

    Last year I also made a green bean casserole but it was awful. It was too dry. I might try this recipe instead!


  37. #
    Alexa @ Bless Your Herat — November 13, 2012 @ 10:25 pm

    I fully intend on making every cocktail you mentioned… and then some. FYI – lime margs and red wine sangria is a fantastic mix. I’ve had it quite a few times and it has yet to disappoint!


  38. #
    luv what you do — November 13, 2012 @ 10:54 pm

    I wonder if my dad would notice if we subbed this in instead of his regular bad for you casserole?!


  39. #
    mikaydee — November 14, 2012 @ 1:43 am

    Thank you! I have been thinking about green bean casserole all day, and I’ve been hankering to use my new skillet.

    As for Thanksgiving traditions, my Asian-American family always makes a bacon-covered, fried-rice-stuffed turkey with pan gravy and cranberry sauce, garlic roasted root vegetables, a thick rice soup, and a heap of glassy rice noodles cooked in kitchen stock and served with vegetables called pancit. Add to that whatever us kids want to bring. My older sister is pretty much in charge of cookies; my brother does produce-based breads: banana, zucchini, pumpkin, etc., while my other brother makes some truly smack-you-in-the-face good salads and has been known to sear a piece of meat to perfect now and again. This year I have three nieces who are currently obsessed with mac and cheese, so I’m planning on bringing your easy butternut squash shells and the cream cheese and cherry kugel over at smitten kitchen. For dessert, we have the usual panoply of pies (pumpkin, pecan) and cookies (chocolate chip, sugar for decorating), but the yearly favorite is almost always the giant box of middle eastern sweets (baklava, pistachio birds nests, and the like) that my parents receive as a gift from their Turkish neighbors in exchange for tiers upon tiers of my mother’s leche flan.

    I will rail against all comers to challenge: Thanksgiving is the greatest American holiday. Sorry 4th of July, you’re great. And Memorial Day, how could we forget about you? But Thanksgiving is the shiznit, wherin we swap recipes with our friends to take back as offering to the homes of our forebearers, in preparation for a feast to commemorate the benefits of hard work, faith, and interracial cooperation. Also there is football. Lots of football. My family doesn’t have a lot in common with the Pilgrims. But we’ve got this! *holds up fist-fulls of turkey empanadas*


  40. #
    Adriana @ FoodCocktail — November 14, 2012 @ 5:26 am

    Green beans are some of my favorite vegetables and this combination is something I haven’t tried until now. Your pics look sooooo yummy by the way! I know I’m not the first one to say this, but I just couldn’t help myself :)


  41. #
    Lauren — November 14, 2012 @ 7:27 am

    I’ve basically been dreaming about Thanksgiving since the end of September. Literally. In fact, I’m pretty sure that I planned out every weekend in October just to get to November sooner. I’m loving your recipe for stuffing, too. I’ll (unfortunately) leave out bacon because my sister is (insisting on being) vegetarian. I hope the sage can works its magic without bacon.


  42. #
    Rachel @ Baked by Rachel — November 14, 2012 @ 8:38 am

    I think I could love green bean casserole if it weren’t for the mushrooms. I cook with them but I just can’t eat those squishy things.


  43. #
    Melissa — November 14, 2012 @ 9:00 am

    So yesterday morning I was drinking my coffee and reading all the blogs I read. When I got to your post I thought “hmmmm. That looks and sounds so much better than the standard cream of mushroom soup one”. Then I promtly forgot about it. Until a few hours later when I was at the market and low and behold beans were super freakin cheap! I remembered your recipe and that I had all the rest of the ingredients at home. I don’t have a cast iron skillet so I used a regular frying pan and transferred everything to a casserole dish. Holy yummy beany heaven! I used 5% instead of half and half and it was sooooooooo delicious. My Japanese husband was like ” what is this thing that looks like an alien barfed but tastes like a little bit o heaven?” Very yummy and can’t wait to have the leftovers today for lunch. I love your blog and your interesting recipes. Keep up the good work!


  44. #
    Lily — November 14, 2012 @ 11:28 am

    I am dreaming of Thanksgiving SO hard right now!! My favorite dish is creamed pearl onions (which my mom is making this year, but that I have made before and trashed up with varying types of booze). This year I am responsible for mashed potatoes (bc my husband can’t live without them) and apple pie – BORING. So I am also going rogue and making your chocolate pomegranate cookies which I have been meaning to do forever. Loooove your blog :-)


  45. #
    josie — November 14, 2012 @ 11:35 am

    so so excited about thanksgiving
    and i am even more excited to try your sweet potato and honey rolls ever since i came across the recipe


  46. #
    hopefulandhungry — November 14, 2012 @ 12:41 pm

    I’m in charge of bringing a veggie dish to Thanksgiving dinner. I love green bean casserole, but didn’t want to bring the typical one. This will be a great alternative, plus I have to have it made ahead of time, so this will be perfect! Thanks for sharing.


  47. #
    claudia — November 14, 2012 @ 3:24 pm

    Good Bye to the old and in with the new! OMG! Jessica! These green beans look delish!!! Since I am hosting TG this year, these will be front and center on my table! Can’t wait to make them! A large group of loud, dramatic, hungry Italians will descend on my home at noon on Thursday! Wish me luck! Won’t need luck with those green beans, though!! YUM!!!!!! God Bless you and your family!


  48. #
    Joanna @ things after the rings — November 14, 2012 @ 4:18 pm

    You have GOT to be kidding–it’s my lucky day! I was looking for a green bean casserole recipe and came to How Sweet It Is to peruse your Thanksgiving list from last year, got sidetracked by the Coconut Hot Chocolate, kept scrolling and found this! SO excited! Thanks!


  49. #
    Jorden — November 14, 2012 @ 6:25 pm

    So green bean casserole is kind of a staple in my family’s thanksgiving which remains true to the tradition of the fried and battered onions on top. My mom, tried shallots one year and fresh mushrooms instead of canned and was shot out of the water. So as yummy and appealing as your casserole looks, I get a feeling that if attempted, there would be mutiny. BUT along with my family’s weird onion thing comes the AMAZING dessert staples that my mom and I provide. We make a pumpkin cheesecake topped with bourbon whipped cream, it’s pretty amazing. Not sure how this one related to thanksgiving but we also make the most amazingly moist and fluffy carrot cake sansraisinsbecausewhothehellwantsraisins in a cake?


  50. #
    Stephanie @ Macaroni and Cheesecake — November 14, 2012 @ 11:05 pm

    LOVE that this is a lightened up version of the traditional casserole and love that it doesn’t use canned cream of mushroom soup too!



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