Holiday Sides: Not Your Average Green Bean Casserole

Holiday confession: I’ve never made the traditional green bean casserole with cream of mushroom soup. My mom actually turned me on to this version years ago, and honestly? It stuck. It’s lighter, a little tangy, and has way more flavor. If I’m not hosting, this is the dish I’m always asked to bring. So clearly I’m not the only one who thinks it’s a winner.

Let’s Cook!

• In a large pan, cook the beans in salted water until they’re done to your liking (this can be an item for debate at my table, as some of us like the beans a little more toothful than others)
• Drain the beans and put them in a 3 quart casserole dish
• Toss with the olive oil, vinegar and spices until the beans are well coated
• In a small skillet, melt the butter
• Add breadcrumbs and grated parmesan until a nice topping has formed.
• Sprinkle the topping over the beans.
• If you’re inclined (spoiler, we see this as a necessary ingredient) add some fried onions over the top of the casserole.
• Bake in a 375 degree oven until the topping is golden brown and the beans are heated through if you’ve made this earlier in the day (10 – 15 minutes)

If you’re resting and slicing meat, you can put these in the oven while you’re getting ready. The beans come out with just enough tang from the vinegar and spices, and the topping gives you that perfect holiday crunch. It’s simple, unfussy, and honestly? It steals the show every year.

What’s your favorite holiday vegetable? We’re just kicking off this season of eating, so be sure to share with us!

Eat well friends!

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