Comments on: Green Bean Casserole, Lightened Up

By: chinesische medizin

chinesische medizin — Mon, 30 Nov 2009 13:23:38 +0000

Awesome recipe! It looks spicy and yummy too. I want to make at this Halloween. Thanks for this recipe.

By: Kate Cowan

Kate Cowan — Tue, 24 Nov 2009 21:48:17 +0000

Think the comments by Peter H. spot on. Isn’t about time recipes calling for canned mushroom and canned chicken soups – canned whatever – were rewritten so that the sodium health hazard could be greatly reduced.

By: PeterH

PeterH — Tue, 24 Nov 2009 21:27:57 +0000

Well, if you live near an Asian grocery store, you probably can find fried onions, which our Indian friends use as a garnish. Not totally sin-free – they do have some fat content – but a lot better than those nasty canned things, and they have less salt besides.

I haven't made the usual "salt-bomb" canned-soup casserole in years. It really isn't hard to make a good white sauce – just fat, flour, and some stock (seasonings as you like), and that, with a can of mushrooms, is every bit as good as canned soup.

And concerning cheese: You're far better off to use a strong-flavoured NATURAL cheese like Parmesan or Romano, than to use some "processed cheese-food" glop. You can use less – saves $ and reduces fat – and it will taste better besides.

By: Sarah Schatz

Sarah Schatz — Thu, 19 Nov 2009 03:59:22 +0000

I just made one that is much healthier as well as allergen-friendly. It is gluten-free and dairy free. It does contain almonds and cashews but this is about the only fat in it besides a little olive oil. And it is delicious!
Sarah
http://www.heartofcooking.com/2009/11/healthy-tra...