A staple of Thanksgiving and the holidays is the classic green bean casserole. Check out this tasty, healthy casserole that's easy to make, and will have your guests asking for seconds. Hint: Don't put the fried onions on top until the final five minutes of reheating so they're crispy!Shutterstock.com Serves 12
1 tablespoon olive oil
1/2 cup diced red onion
1 1/2 cups sliced white mushrooms
3 cups vegetable broth
5 cups haricots verts (skinny green beans), sliced on a diagonal
1 can (about 10 3/4 ounces) low fat cream of mushroom soup or organize brand of mushroom soup (not puree - look of for one with some pieces - I used Amy's brand)
1/2 cup soy milk
2 tablespoons reduced-fat cream cheese
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1/3 cup caned friend onions, crushed
Put the olive oil in a large nonstick skillet with a lid or in a soup pot or Dutch oven over medium-high heat. Add the red onion and mushrooms and sauté until they turn golden, about 8 minutes. Add the vegetable broth and haricots verts. Bring the mixture to a boil, reduce the heat to medium-low, then cover and simmer for 15 minutes.
Uncover the pot and continue to let the beans simmer until they are soft and the broth has boiled down to about half its original volume. It doesn't have to be exact, but you really need to reduce the liquid and get the beans very tender to intensify the flavor. This could take up to 20 minutes or more.
Stir in the mushroom soup, soy milk, cream cheese, salt, and pepper. Mix until all the ingredients are combined. Continue to cook for an additional 10 minutes to heat everything through and incorporate the flavors.
Pour the mixture into a 9 x 13-inch baking dish or casserole and bake, uncovered, for 15 minutes. Sprinkle the fried onions on top and bake for another 5 minutes. Serve hot. To warm up this casserole if you made it ahead, put it in the oven and bake until it starts to bubble. Add the onions and bake for 5 more minutes.
For Bethenny's use-what-you-have variations on this recipe, plus more healthy holiday favorites, pick up her book, "The Skinnygirl Dish."