Green Beans in Mushroom Sauce

I’ve got five sisters, and have been on the phone with three of them for weeks. Ever since my mother threatened to come into town so we could all get together and throw a “proper” Thanksgiving, we’ve been a hubbub of chatter, mostly about menu planning. Because, now that we have good reason to gather together and really celebrate (it’s the first time so many of us live in the same state since forever), everyone has ideas about what should sit on the Thanksgiving table.

While there are the obvious, traditional dishes most of us can agree on (like, say, a turkey), we’re all watching our weight, cutting our carbs, and generally trying to stay healthy–even on the ultimate day of indulgence. So, everything that was once a “classic” dish is being revamped, retooled, and rethunk so we can serve up a truly delicious something or other, cut the chub, and still have a plate full of flavors one tends to expect this time of year.

First recipe to get a makeover? The classic Green Bean casserole. While the original is made with absurd amounts of creamy mushroom soup (a no-go in my house. I swore off of all recipes that called for that can of blop sometime after I swore off of Tater Tot Casserole), I’ve given a nod to all the flavors of the original dish, with the vibrance goodness of fresh green beans, and a garlic-mushroom sauce up top.

Secret: there are lots of experiments that come out of my kitchen and end up straight in the trash. But this recipe was irresistible. I devoured half for mid-morning brekkie and the other half for mid-afternoon lunch.

If you’re looking for a fun and easy way to kickstart your Thanksgiving menu with healthier options, this recipe is a must-make. Easy, peasy, and super deliciousy.

My sisters are gonna be so proud.

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Green Beans in Mushroom Sauce

Ingredients:

2 cups fresh green beans, stems removed
1 tablespoon olive oil
1 clove garlic, chopped
1 (4.5 ounce) can Green Giant sliced mushrooms
1/4 cup Progresso Soup Starters, Creamy Roasted Garlic Flavor
1/2 teaspoon fresh-ground pepper
1 tablespoon french-fried onions (optional)

Directions:

Bring 2 cups of water to a boil in a large skillet over high heat. Drop green beans in skillet, cover, and cook for 1-2 minutes, just until the beans turn a bright green. Immediately drain the hot water from the pan, to keep the green beans a bright, vibrant color. Place beans on a serving platter, cover and set aside.

Add olive oil to the skillet, turn heat to medium-high. Add garlic and saute until softened, about 1 minute. Add mushrooms and Progresso sauce to skillet. Stir until heated, then spoon mushroom sauce over green beans. Sprinkle with pepper, garnish with french fried onions, if desired.

Serve immediately and enjoy!

Find more delicious holiday recipes at Everyday Saver

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2 Responses to “Green Beans in Mushroom Sauce”

  1. 1

    Katrina @ Warm Vanilla Sugar on November 14, 2013 at 11:51 am Reply

    Mmm that sauce is especially awesome! Yum!

  2. 2

    Jeanette on November 14, 2013 at 5:24 pm Reply

    Wow! That looks like a great alternative the the traditional Green Bean casserole. Yum.

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