When you think of a Thanksgiving meal, does green bean casserole come to mind? What about the nutrition facts of the casserole? No one can go wrong with a green bean casserole for the holidays but making it a little healthier is always a plus for everyone

The classic recipe for a green bean casserole includes: canned green beans, canned cream of mushroom soup, and French fried onions. So why not change it up with healthier ingredients and different methods. The end product will have better texture and more flavor.

Add a healthy twist to the green bean casserole by steaming or roasting fresh green beans and choose to make healthier sauces that don’t include the word “canned.”

Another way of making this green bean casserole a little different than most is by plating the beans, sauce, and onions separately. This way people can pick what they want and how much. After all, Thanksgiving is all about eating many different plates of food. So why not make the food you’re eating healthier?

Ingredients:

1 1/2 pounds fresh green beans, trimmed

3 medium shallots, sliced into thin rings

1 tablespoon olive oil

6 ounces mushrooms (cremini or shiitake), sliced

1/2 cup onion, minced

2 garlic cloves, minced

1/2 teaspoon dried thyme

1/4 teaspoon dried marjoram

3 tablespoons all-purpose flour (or gluten-free flour)

1 cup mushroom broth (use a porcini or other mushroom bouillon cube)

1 cup regular non-dairy milk

Salt and freshly ground black pepper

*Note: if you do not have mushroom broth you can substitute vegetable broth or your preference of broth.

Preheat oven to 425 F.

For roasted green beans, spread the green beans in a single layer on an oiled rimmed baking sheet. Drizzle with a little olive oil and roast at 425 F until tender, about 30 minutes, stirring once about halfway through. Set aside.

Arrange the shallots on an oiled baking pan and roast until golden brown, about 20 minutes, turning once about halfway through.

Heat oil in a large skillet over medium-high heat. Add mushrooms and sautee until softened and slightly browned. Remove mushrooms from skillet and set aside.

In the same skillet, over medium heat, add onion and cook until softened, about 5 minutes. Add garlic, marjoram, and thyme. Stir in half of the sauteed mushrooms and sprinkle with flour.

Add in the broth and stir to thicken. Add the milk and bring to a simmer, continue to stir until thick, about 5 minutes. Season to taste with salt and pepper and transfer to a casserole dish.

Arrange the reserved mushrooms on top of the sauce, then arrange the green beans on top of the mushrooms, with the roasted shallot rings on top. Serve hot. If making ahead, the casserole can be refrigerated and then covered and reheated in the microwave or oven until hot.