Just as the title says, this is Not Your Mama’s Green Bean Casserole. There is no canned cream of mushroom soup. There is however an easy and flavorful sauce made with fresh mushrooms, nonfat Greek Yogurt and Parmesan cheese. You’ll want to use this base in all of your casserole like recipes from here on out. Don’t worry. I did leave one thing in tact, and that’s the french fried onions. Yep, you can use those delicious things in the package. They are delicious too. Don’t let anyone tell you they aren’t.
Secrets to the Sauce
The most intimidating part of this recipe is the cream sauce. I am walking you through it. I promise it’s easy. The best way to avoid lumps in your sauce is to ensure you warm the milk. You don’t want to add cold liquids to a hot pan. It makes everything seize up and that’s how you end up with lumpy gravies and sauces. The other mistake is the wrong fat to flour ratio. Always make it 1:1 and always cook the flour out for 30 seconds to a minute before adding liquids.
This may be Not Your Mama’s Green Bean Casserole, but it’s not so different you’ll miss the original. The sauce has more flavor and you can feel better about it knowing you aren’t consuming canned soup with a ton of preservatives. If you haven’t always been a fan of green bean casserole, maybe it’s that canned soup. Try this one. You might be sold.
I could have crisped some shallots or something instead of using the store bought french fried onions. Honestly, I just feel their flavor is unique and while this is Not Your Mama’s Green Bean Casserole, I wanted it to at least remind you of her 😉
If you make Not Your Mama’s Green Bean Casserole tag me on Instagram @FreshFitKitchen. I’d love to hear how it turned out and make sure you PIN IT!