You don’t have to give up all your favorite holiday recipes just because you have had weight loss surgery. You can easily put a healthy twist on many of the traditional fares by opting for low fat and low sugar versions of the ingredients instead.

Your Green Bean Casserole recipe can easily be adjusted to fit your new bariatric diet and healthy lifestyle. Additionally, this recipe can be made in one hour so you aren’t spending all your time in the kitchen.

Ingredients:

Two teaspoons of Olive Oil

One thinly Sliced Onion

1/4 cup of finely Chopped Onion

One pound of Fresh Green Beans, snapped and ready to cook

One Clove of Garlic, minced or finely chopped

One and 1/2 cups of Sliced Cremini Mushrooms

One teaspoon of Corn Starch

¼ cup of cold Water

One and ½ teaspoon of Dried Thyme

One and 1/2 cups Non-fat Milk

1/3 cup of fresh Whole Grain Bread Crumbs

Using a large skillet over medium-low heat, heat the oil on low and add sliced onions, stirring frequently. When onions are a golden color, transfer them to a plate and set aside.

In another pan, steam or boil the green beans for five minutes before plunging into a bowl of cold water to preserve the bright green hue. Drain and set the green beans aside.

Cook the minced or chopped onion for two or three minutes. Add the mushrooms and stir. Allow these to cook for approximately five more minutes. In a bowl, combine the corn starch and cold water and stir until dissolved. Add the vegetables and season with thyme.

Slowly stir in the non-fat milk and increase the temperature to medium, stirring constantly as the sauce begins to thicken. Add salt and ground black pepper to season. Spread the green beans in a casserole dish and pour the mushroom sauce over them. Top the casserole with onions and whole wheat bread crumbs.