A Healthier Spin on Your Traditional Green Bean Casserole
Thanksgiving can get crazy. And I’m not just talking about the family-dynamics of it all! From pots and pans to every burner on the stove and every oven being used, the kitchen can quickly become a catastrophe – and that’s even before guests start to arrive and try to lend an unwarranted hand. Haha.
But that’s where your pressure cooker can come into play! In particular, this Ninja Pressure Cooker + Air-Fryer combo! Freeing up space in both the oven and on the stovetop, everything can be cooked entirely in one pot. Plus, it all cooks up super quickly and to absolute perfection – making it the perfect last-minute dish you didn’t know you needed this Thanksgiving! Oh, and it's much healthier than your traditional Green Bean Casserole, but don't worry, no one will know :).
2 Tbs Extra-Virgin Olive Oil
8 ounces Mushrooms, Sliced (~2½ Cups)
¼ cup Dry Sherry (I used flat champagne because that’s all I had)
1 packet Lonolife Veggie Broth (or Chicken Bone Broth)
1 (14 To 16 Ounce) French-Cut Green Beans (you can also use frozen ones that are pre-cute to make life easier)
¼ cup Dairy-Free Yogurt
2 Tbs Gluten-Free Flour
2 tsp Giusto Sapore Mediterranean Citrus Blend Seasoning (you can sub: Chopped Fresh Thyme, a squeeze of Lemon Juice and Salt and Pepper to taste, if preferred)
½ cup Air-Fried French Onions (see associated recipe)
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