It’s a healthier twist on a classic – green bean casserole – that you’re going to love! If you’re looking for the cream of mushroom based dish of your childhood days, then I’m going to warn you now that this isn’t it.
It isn’t that the OG version isn’t good, because it is. But sometimes we don’t always need our veggies smothered in other food. Want? Yes. Need? No. Not to say these aren’t smothered in cheese, but it’s light on the cheese, so I’m counting it as okay.
So I have to be honest – I am SO EXCITED for this stupid cold weather to pass and it to warm up. And not just for the obvious reasons, like that 9 degrees and 30 mph winds is stupid cold, but one of my big reasons is to get my garden going again! I built her three years ago, and each year I’ve learned so much that makes me a better gardener.
I get ridiculously excited to got shopping, and I can’t even start most of the veggies from the seeds because I’m too impatient (and because it gets really cold here in Iowa so it’s hard to tell when the ground will warm up enough to plant). But mostly because I’m impatient. I want fresh veggies at no cost! Walking outside to get my favorite veggies and bringing them inside is amazing.
I’m telling you all of this because I may try and grow green beans this year. They’re a vine plant, and those things then to take up the garden, but I may reserve one of my beds for green beans and zucchini, so I can have two of my favorite vegetables fresh from the vine.
In the meantime, I work with store-fresh or frozen green beans, and I have no complaints. This green bean casserole was great. The crunchy flavor from the turkey bacon was a great addition, and the cheese sauce was healthy! This dish will make a great side to any meal!
COMMENT BELOW: What is your favorite vegetable to cook?
15 minPrep Time
25 minCook Time
40 minTotal Time
- 1 lb. fresh green beans
- 5 slices of turkey bacon, roughly chopped
- 1 large shallot, diced
- 1 c. organic skim milk
- 2 tbsp. gluten-free all purpose flour (I use Bob's Red Mill)
- 1 c. organic mozzarella cheese, shredded (I used the Organic Valley brand)
- Salt, pepper and garlic powder to taste
- Preheat the oven to 350 degrees and spray a 9x9 cooking dish with cooking spray.
- Bring 4 cups of water to a boil and add the beans, cooking for 6 minutes. Drain and put in a bowl, and season with salt, pepper and garlic powder.
- In a skillet, cook the bacon, crumble and add to the beans.
- In the same skillet, add the diced shallot and cook for 5 minutes, or under softened.
- Add the flour to the skillet, then the milk, constantly stirring until well blended and thickened.
- Add in 1/2 cup of the cheese and stir until melted.
- Add the shallot and cheese sauce to the bowl of green beans and bacon. Stir together and add to the 9x9 baking dish.
- Top with the remaining cheese.
- Bake for 20 minutes, then remove.
- Turn the broiler on high and move the rack to the top of the oven.
- Bake for another 5 minutes under the broiler, or until the cheese becomes golden brown. Remove and enjoy!
- Low calorie
- Low carb
- Vegetarian – Simply remove the bacon from the recipe for a delicious vegetarian side dish!