My goodness, can you really believe that Thanksgiving is in ten days? Thanksgiving is (not surprisingly) my favorite holiday of the year: it’s about coming together with the people you love for one absolutely fantastic meal. I do love turkey, but I always find the sides to be the best part of any Thanksgiving meal. In case you’re like me and you’ve begun testing recipes for the big day, I wanted to share this lightened up version of Green Bean Casserole with Mushrooms from Cooking Light. Although usually made with cream of mushroom soup, this version packs enough flavor that you won’t miss the lack of cream. And don’t worry, the fried onions are still there.
Ingredients
For the fried onions:
- 1 medium sized yellow onion, thinly sliced
- 1 cup flour
- 1 teaspoon paprika
- Salt & Pepper to taste
- 1/2 cup milk
- Canola Oil
For Green Beans:
- 1 1/2 pounds green beans, trimmed and halved crosswise
- 2 tablespoons olive oil
- 2 cups chopped sweet onion
- 2 teaspoons dried oregano
- 4 ounces shiitake mushrooms, stemmed and sliced
- 1 (8-ounce) package presliced baby bella mushrooms
- 1/3 cup dry sherry
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons all-purpose flour
- 1 cup fat-free, lower-sodium chicken broth
- 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese