Healthy Holiday Green Bean Casserole Recipe

4 cups fresh green beans
1 cup finely diced onion
2 cups finely diced fresh mushrooms
3 Tbsp olive oil, divided
2 Tbsp flour
1 cup vegetable broth
1/2 Tbsp Worcestershire sauce
1/8 tsp black pepper
1/8 tsp garlic powder
1 tsp kosher salt
4 cups crushed multi grain, whole wheat, or nut rice crackers
1 tsp olive oil
1/2 tsp onion powder

Trim the stems off the green beans. You may leave the beans whole or cut them in half if you like. Bring a large pot of water to boil, drop in the green beans, and cook for 5 minutes, drain and set aside.

In a large skillet, add the onion, mushrooms, and 1 Tbsp olive oil and cook over medium heat until vegetables soften, then remove the onions and mushrooms from the skillet, place in a bowl and set aside.

Into the same skillet over medium heat, add the remaining 2 Tbsp olive oil and the flour and whisk until smooth, cooking until flour turns golden in color, about 2 or 3 minutes.

Continue whisking while slowly pouring in the vegetable broth, reduce heat to low and continue whisking until a thickened sauce forms, then whisk in the Worcestershire, black pepper, garlic powder, and kosher salt; remove from heat.

Add to the skillet the green beans and the onion-mushroom mixture and stir until coated well with the sauce.
Preheat oven to 350 degrees.

Get out a large casserole pan and lightly spray it with cooking oil, then dump the green bean mixture into the casserole pan and spread evenly.

In a bowl, toss the crushed crackers with olive oil and onion powder, then sprinkle evenly over the casserole.

Bake, uncovered, for 35 to 40 minutes or until the casserole is bubbly hot and the cracker topping is golden brown.

Will serve 4 to 6.