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Green Bean Casserole Makeover

Green Bean Casserole Makeover. Not your mother's green bean casserole!

Green bean casserole! Does it remind you of your childhood? I know when I was growing up, it was very popular!   The recipe was ALWAYS printed on the fried onion can or the Campbell’s creamed soup cans.  It was an easy way for our parents to get some veggies on the table every night!  Unfortunately, that popular old recipe isn’t quite as healthy as it could be!  Our recipe is healthier and just as simple as the traditional one.

Green Bean Casserole Makeover. Not your mother's green bean casserole!

I feel like a huge obstacle in feeding our kids more vegetables is simply boredom.  I can’t tell you how often I serve broccoli and carrots!  Let’s just say, it’s a lot!  So, I hope to offer more recipes where vegetables or fruits are the star of the dish.  And we are going to start with Green Beans!  This green bean casserole I used frozen green beans, but they certainly tastes more fresh than frozen for sure.    We love our fresh green beans, but in the middle of winter, I’m so glad that we have frozen. Simply cook the ingredients in a skillet until warmed through.

Green Bean Casserole Makeover. Not your mother's green bean casserole!

Pour all vegetables in a casserole dish and sprinkle bread crumbs and parmesan cheese on top. We topped our green beans with bread crumbs, to make that traditional crunchy top! You can make your own bread crumbs! Bake at 375 degrees.
Green Bean Casserole Makeover. Not your mother's green bean casserole!

Green beans are a great veggie to include in your families diet!  Green beans are a good source of :

  • Copper
  • Vitamin B1
  • Chromium
  • Calcium
  • Potassium
  • Niacin
  • and even protein!
Green Bean Casserole Makeover. Not your mother's green bean casserole!

 

Green Bean Casserole Makeover. Not your mother's green bean casserole!

So, there you have it!   Variety is the spice of life, right?

Green Bean Casserole Makeover

Ingredients
  • 1 cup, chopped – onion
  • 1 teaspoon – olive oil
  • 4 cup – green beans
  • 14.5 ounce – diced tomatoes, canned
  • 2 tablespoon – mayonnaise, light
  • 1/4 teaspoon – garlic powder
  • 1/4 teaspoon – salt
  • 1/2 cup – bread crumbs, plain
  • 1/2 cup – Parmesan cheese
Directions
  1. Chop onion. Drain can of diced tomatoes.
  2. Saute onion in olive oil in a skillet until onion is cooked and tender.
  3. Add remaining ingredients to skillet. Cook until warmed through.
  4. Pour all vegetables in a 2 quart casserole dish and sprinkle bread crumbs and parmesan cheese on top.
  5. Bake at 375 degrees or just until bubbly (about 15-20 minutes).

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7 Comments

One of my favorite ways to eat green beans is saute shallots and tomatoes with fresh steamed green beans. Sounds very similar to your casserole only without the mayo. I also love, love roasted green beans. They come out of the oven looking kind of ugly, but they are so delish!

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Roasted green beans are delicious. Another way is to cut the beans in three pieces. Heat olive oil and add the beans to the hot oil with salt. You won’t even have to add water. They cook quickly and retain all of their nutrients.

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Mary

I can’t wait for you to post more recipes like this. I do need help getting a bigger variety of vegetables into my family’s diet.

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juice

Do you mix the green beans, tomatoes and mayo in the pan? How long do you cook it for? If you don’t use canned tomatoes, how much fresh tomato would I use? This sounds delicious.

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