Finally, Green Bean Casserole with a healthy make-over. This year, I decided to skip the classic canned cream-of-mushroom version to make it fresh and fabulous. My healthier “new” green bean casserole has light sour cream, cheddar cheese, lots fresh mushrooms, and caramelized  onions. A great new holiday tradition, all the good stuff, with less fat and calories. Guaranteed to make your taste buds sing, ooh la la!

Bon Appétit!

Lisa xo

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Ingredients

• 1 lb. French-cut green beans (fresh or frozen)
• 1/3 cup light sour cream
• 1 cup sharp cheddar cheese or parmesan (shredded)
• 2 cups mushrooms, sliced
• 3 green onions, thinly sliced
• 1 onion, chopped
• 1 garlic clove, minced
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon sea salt
• Dash of cayenne pepper (optional)
• 1 tablespoon of Worcestershire
• 1 can French Fried Onions or *fry your own.
• 2 tablespoons butter or olive oil

Directions

1. Pre-heat the oven to 350 degrees F (175 degrees C). Spray or butter a 2 qt. casserole.
2. Saute’ the mushrooms in a large frying pan with 1 tablespoon olive oil, set aside. Caramelized onions with 1 tablespoon of butter, on low heat in a large frying pan (10-15 minutes).  Stir in garlic, sliced green onions and the hot green beans.
3. Add cheddar cheese, sour cream, mushrooms, salt, pepper and Worcestershire.
4. Spoon into the buttered casserole and add the onion topping.
5. Bake for 15-20 minutes, until lightly browned and bubbly.

* If you’re making your own fried onion topping, fry some chopped onion in butter or olive oil until crisp. Stir in 1/4 cup flour until the onions are browned and crispy. Add a little salt and pepper.

Enjoy!