I want to start off by saying thank you to all of our veterans, past, present, and future. It’s only because of what you do that we are able to live the lives we do and I am forever grateful for this life!
And it being Veteran’s Day also means that we’re just barely two weeks away from Thanksgiving already. Can you believe it? I sure can’t Wasn’t it just Labor Day??
And in the hustle and bustle of holiday prep, menu planning, and then the inevitable after-holiday crash dieting, I thought maybe I’d share a healthier version of a Thanksgiving favorite.
- Cooking spray
- 1 Tbsp olive oil
- ½ onion, finely diced
- 1 tsp unsalted butter
- 8 oz sliced mushrooms, diced (or not…I left these out)
- ¼ tsp salt
- ¼ tsp ground black pepper
- ½ cup fat-free, reduced-sodium chicken broth
- 2 tsp corn starch
- 2 tsp cold water
- 4 Laughing Cow, Creamy Swiss Garlic & Herb cheese wedges
- 1/4 cup 1% milk (or almond milk)
- 2 -14.5 oz cans of cut green beans, drained (or 4 cups fresh cut green beans, blanched first)
- 1 cup Panko breadcrumbs
- 1 1/2 Tbsp unsalted butter, melted
- Preheat oven to 400 degrees. Spray a 1.5 quart baking dish with cooking spray (I used a 9-in pie dish and it worked fabulously!)
- Heat oil in a large skillet over medium heat. Add onions and sauté 2-3 minutes, until slightly softened. Then add the butter and stir until melted. Add mushrooms, if using, and season with salt and pepper. Cook for 4-5 more minutes.
- Pour chicken broth into pan and simmer for 1 minute.
- In a small bowl, mix the corn starch and water, then add to the pan and stir for 1 minute.
- Add cheese wedges to pan and mix well, until mostly melted. Add milk to pan and stir to incorporate. Cook additional 2-3 minutes until thick.
- Remove from heat and stir in green beans. Pour green bean mixture into baking dish.
- In a small bowl mix together the Panko and melted butter. Sprinkle on top of the green bean mixture, and baked for 15-20 minutes, until casserole is bubbly and Panko is lightly browned.