Green Bean Casserole – lightened up!
Holidays! Yes green bean casserole is on the menu at my house for Thanksgiving and I couldn’t be more thrilled with how this turned out—NO heavy creams and NO canned soups!!
4 C frozen green beans
1/2 onion chopped
½ bag of riced cauliflower
½ Carton mushrooms chopped
2 garlic gloves
1 carton Vegetable broth
¾ C plain greek yogurt
½ BOLTHOUSE FARMS ranch dressing
Salt and pepper
1/3 C gluten free bread crumbs
2 tbs butter
½ C grated parmesean
Boil beans in vegetable broth- you will need to add water to cover the beans all the way- drain beans but keep broth
In large skillet sauté onion and garlic in 2 tbs of olive oil until tender add riced cauliflower and mushrooms to this and sauté until tender.
Place beans and the skillet mixture in large baking dish mix up well then add the yogurt, dressing and salt and pepper to this and mix all well. Top with breadcrumbs – melt butter and drizzle over the crumbs and spread cheese evenly over this all- bake 375 for about 30 minutes or until looks golden on top!
1 cup will count as ¼ of blue and a green