I’m so excited for Thanksgiving I could scream.
What’s not to love about a holiday devoted to food—especially comfort food? Family, gratitude, cozy clothes, and a table full of favorites. It’s basically heaven. Pass me a slice.
Last year I made a lightened-up sweet potato casserole that quickly became one of my favorite dishes. Why do we only break out these lighter, fresher takes at the holidays? It’s time to make them year-round.
This green bean casserole follows that same idea. It’s streamlined so it works as a weeknight side or an easy weekend dish, but it’s absolutely appropriate for Thanksgiving too—particularly if your meal is smaller or you’re keeping the menu simple. You can scale it up for a crowd if you make it ahead: aside from boiling the beans, everything cooks in one skillet. Boom.
Being made from scratch, it does require some prep and chopping, and yes—on a busy holiday kitchen that can feel like a lot. If you prefer the classic cream-of-mushroom and canned-fried-onion version, go for it; that’s true comfort food and totally valid. But if you want something lighter, fresher, and still deeply satisfying, this casserole is for you.
The topping is a mixture of caramelized onions and whole wheat herbed panko. If you find crunchy fried onions at the store that you like, they’ll work well here too. Or you can make your own crunchy onion straws for an extra-special finish.
So—what are you bringing to the table this year? Sticking with tradition or trying something new? Dessert is the real debate. I’m a fan of pumpkin chocolate chip cookie pie and bourbon pumpkin pie milkshakes, but I’m open to many other sweets.
I usually like the classic Thanksgiving lineup, but I also love adding one or two new dishes to the spread. Just don’t replace my favorite—add to it instead, please.
In a few days I’ll share a non-traditional mashed potato idea I tested recently. Until then, if you want a richer take try brown butter mashed potatoes, or if you’re patient you can make sweet potatoes topped with an oatmeal-cookie crumble.
I highly recommend buttery cloverleaf rolls or sweet potato and honey dinner rolls; if you prefer something a little different, cranberry buttermilk biscuits are a great option. And please consider double bread stuffing with brown butter, bacon, and sage—it’s worth making again and again.
If you want more green on the table, brown butter Brussels sprouts, shredded Brussels with bacon and asiago, or toasted coconut Brussels are all winners. Vegetables deserve star turns too.
And because every gathering benefits from a festive drink, consider pomegranate vanilla winter sangria, apple cider margaritas, apple cider sangria, or pomegranate margaritas. Mix and match—margarita-flavored sangria may be next on my list.
Lightened Up Fresh Green Bean Casserole
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Ingredients
- 2 pounds fresh trimmed green beans, snapped in half
- 1 tablespoons olive oil
- 1 large sweet onion, very thinly sliced
- 1 teaspoons salt
- 1/2 teaspoon pepper
- 2 tablespoons unsalted butter
- 16 ounces cremini mushrooms, chopped
- 3 garlic cloves, minced or pressed
- 2 tablespoons flour
- 1 1/4 cups low-sodium chicken stock
- 1 cup low-fat half and half
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons freshly grated parmigiano reggiano cheese
- 1/2 cup whole wheat panko bread crumbs
- 1/4 teaspoon thyme
- 1/4 teaspoon oregano
Instructions
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Preheat oven to 400 degrees F.
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Heat a large oven-safe skillet over low heat and add olive oil, onions and 1/4 teaspoon salt. Stir to coat, then cover and cook until onions are caramelized, about 20 minutes, stirring occasionally. While the onions caramelize, boil a large pot of water. Once boiling, add green beans and cook 5 minutes. Drain and run under cold water; let them air-dry until ready to use.
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In a small bowl, combine panko with thyme and oregano. Set aside.
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When the onions are caramelized, remove them with tongs and set aside. Add butter to the skillet, then add the mushrooms and toss to coat. Cook 6–8 minutes until soft and juicy, then add half the onions and the garlic; cook 30 seconds. Increase heat to medium-high and sprinkle the flour over the mushrooms, stirring to coat and cook 2–3 minutes. Pour in chicken stock and half-and-half, stirring constantly until it bubbles, then cook 2–3 minutes until slightly thickened. Season with remaining salt, pepper and nutmeg, and stir in 1 tablespoon parmigiano reggiano. Add the green beans and toss to coat.
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Top with the remaining caramelized onions, the seasoned panko and the remaining tablespoon of cheese. Bake 25 minutes, until bubbly and golden. Serve immediately.
Notes
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I appreciate you so much!
Oh, and P.S. last year I shared a list of 101 Thanksgiving recipes—worth a look if you need ideas.