Healthy Thanksgiving; you can still enjoy those famous green bean and broccoli cheese casseroles.
By JULIE BRINKLEY
The holidays.
Those two words strike fear into the hearts of dieters the world over.
No one wants to skip a nibble or two of those delicious dishes like the green bean casserole and broccoli cheese casserole, and these recipes for the healthy versions mean you won’t have to.
Enjoy!
GREEN BEAN CASSEROLE – WHAT’S IN IT
1 pound bag frozen whole green beans
Cooking spray
2 cups mushrooms, chopped
1/4 cup diced green onions
1 tsp. minced garlic
3/4 cup nonfat plain Greek yogurt
1/4 cup reduced fat sour cream
1 tsp. cornstarch
1/2 packet stevia
1/2 tsp salt
1/4 tsp black pepper
1/2 cup reduced fat shredded cheddar cheese
2 tbsp. grated parmesan cheese
HOW TO MAKE IT
Preheat oven to 350 degrees.
Microwave green beans according to directions; drain excess water.
Lightly spray a medium sized skillet with cooking spray and warm over medium heat; add mushrooms, onions and garlic. Cook until tender, about 5-7 minutes.
Combine mushroom mixture with green beans in a medium sized bowl. Let cool.
Meanwhile, add Greek yogurt, sour cream, cornstarch, stevia, salt and pepper to cooled green beans.
Toss to coat vegetables evenly with sauce. Add cheddar cheese and stir until combined.
Spread into a lightly greased 9-inch casserole dish.
Top with parmesan cheese, and bake until topping is golden brown, about 30-35 minutes.
Makes 4 servings.
BROCCOLI CHEESE CASSEROLE – WHAT’S IN IT
1/4 cup egg beaters
1 1/2 cups broccoli
4.5 oz. 1% cottage cheese
1/4 tsp Mrs. dash garlic and herb seasoning
1/8 tsp salt
1 tbsp. grated parmesan cheese
1/2 cup shredded reduced fat cheddar cheese
1/2 tbsp. light butter
HOW TO MAKE IT
Preheat oven to 350 degrees.
Combine all ingredients in a bowl except parmesan cheese and shredded cheddar cheese. Pour into a casserole dish sprayed with nonstick cooking spray and bake for 40 minutes.
Sprinkle cheddar and parmesan cheese on top; bake an additional 20 minutes.
