Healthier redux of the classic green bean casserole from the ’70’s with roasted green beans and mushrooms topped with French Fried onion rings.
Our Thanksgiving and Christmas dinners weren’t complete without the green bean casserole that was all the rage in the ’70’s. You might remember it: green beans swamped with cream of mushroom soup and topped with French fried onion rings. I think it graced every table at one or another in that decade.
I can still remember the first time I had it. I wasn’t sure I would like it; in fact I was pretty convinced I wouldn’t. I didn’t like mushrooms, so I didn’t see how I could. But my mother spooned some on my plate next to my pile of mashed potatoes and turkey and insisted that I eat just two or three bites. After shoving it around my plate, trying to hide it under the potatoes, I caught my mother’s unwavering stern look and resentfully tried a very small bite. The look of surprise must have shown on my face, because I saw my mom smile. It was good. Really, really good. And after that, I always made sure it was on the holiday menu.
That was a long time ago, and her recipe is long gone. But when I saw that this week’s theme was retro recipes from the ’70’s, it was my first thought. Well that and the tuna fish casserole my mom made with a crumbled potato chip topping – another ’70’s classic. I could have recreated it, the recipe is easily found on the internet, but just as foods have changed over the years, so has my diet. Well, mostly. I’m still not overly fond of mushrooms, but tossed with greens beans in lemon and olive oil and then roasted suits me so much better these days than all the cream. So this redux takes all the cream out, but leaves everything else intact. Hope you enjoy it!
Classic Green Bean Casserole Redux
- 1 pound trimmed green beans
- 2 cups thickly sliced mushrooms
- 1 tablespoon lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon dried thyme
- 1/2 - 3/4 cup crumbled canned French fried onion rings
- 3 tablespoons grated Parmesan cheese
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Combine the beans and mushrooms in a large bowl.
Whisk together the lemon juice, olive oil, salt, and dried thyme, and pour over the beans and mushrooms. Toss with your hands until the vegetables are thoroughly coated.
Spread on the prepared baking sheet and bake for 30 minutes. Remove from the oven and sprinkle the French fried onion ring crumbles and Parmesan cheese evenly over the roasted vegetables. Roast for another 10 minutes until the cheese is melted.
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