Green bean casserole is a Thanksgiving must.
But, french-fried onions seem a little dated…
Plus, the creamed soup has a lot of sodium, AND, no offense Campbell’s (love you!), but I can make a more flavorful sauce.
Originally, I created this dish a few months ago. My mother LOVES turkey, so we prepared a turkey dinner for her birthday. Honestly, I couldn’t remember the exact recipe. Luckily, Thanksgiving was coming, so I would have another chance to make this dish before sharing.
Last time, I cooked the green beans and onions in a skillet first. This time, I chose to roast them in the oven. Much faster, easier, and I prefer the flavor slightly when green beans are roasted in the oven.
While I chose to roast the green beans in the oven, I didn’t want to roast the onions at the same time because they were much smaller and I didn’t want them to over-cook. Instead, I chose to saute the onions in the same saucepan that I used to make the sauce. Best. Idea. Ever. It truly gives the right amount of roasted onion flavor!
In addition, I decided to add turkey bacon. Why?
Umm…Everything is better with BACON.
Green Bean Casserole
2 lbs. green beans
Olive oil
Salt and pepper
1 small onion, diced
8 oz. light cream cheese
1/4 – 1/2 c. chicken broth or milk
1-2 tsp. Sriracha
1/2 – 1 c. shredded cheese
3-4 slices of turkey bacon, cooked and chopped
1 c. potato sticks
- Preheat the oven to 400 degrees. Wash and trim the green beans. Then, spread out on 1-2 baking sheets. Drizzle with olive oil, salt, and pepper. Roast for 15-20 minutes, until beginning to brown. Next, pour the green beans into a greased casserole dish.
- In a small saucepan, heat 2 tsp. of olive oil over medium heat. Add the diced onions and saute for 5-7 minutes. Spoon over the green beans. Then, crumble pieces of turkey bacon over the green beans.
- In the same saucepan, melt 8 oz. of light cream cheese over low heat. Next, whisk in the chicken broth or milk, Sriracha, and shredded cheese. Season with salt and pepper. Pour over the green beans. Finally, sprinkle with potato sticks and return to the oven for 10-15 minutes.
It’s a little late for Thanksgiving, but this dish would make a great complement to your Christmas ham!
Also, if you have some family members opposed to green vegetables, you know…kids…husband, this recipe might change their minds!
[yumprint-recipe id=’122′]
official-drugstore.com review says
My spouse and I stumbled over here different page and thought I may as well check things out.
I like what I see so i am just following you. Look forward to going over your web page yet
again.