Green bean casserole is something that has appeared on my mom’s Thanksgiving table since I was a child. She adds bacon, cream soup and lots of fried onions. I cannot think of Thanksgiving at her home without that casserole coming to mind. However, that casserole it a big, huge no-no for my gluten free way of eating. The mushrooms are also a source of contention for a few of my kiddos. So this year, I went about creating a new and different kind of Green Bean Casserole.This version relies on vegetables and cheese for its flavor. I sauteed up a what my husband would call a “mess” of onions and red bell pepper. I nixed all mention of mushrooms, but if I had my druthers there would have been a bunch there, too. In a few years, when The Engineer has graduated and is off at college, I will cook mushrooms to my heart’s content. I am torn between wishing time would slow down because my children are all growing up, and wishing it would speed up so my children would all grow up.
I know there is a lot of controversy over Green Bean Casserole. A lot of people love it and a lot of people cannot stand it. To which camp do you belong?
- 2 onions, sliced or chopped according to your tastes
- 1 red bell pepper, chopped
- 1½ Tbsp olive oil
- 2 tsp balsamic vinegar
- 2 tsp honey
- 3 14 oz cans green beans, drained (can use frozen)
- 2 oz log goat cheese
- 4 oz cream cheese
- ¼ tsp white pepper
- 1 tsp salt
- ½ cup Parmesan cheese
- In skillet, saute onions and red pepper in olive oil until soft over medium heat.
- Add balsamic and honey, stirring until veggies are coated.
- Add green beans and heat through.
- Cube the goat and cream cheese and add to the pan, stirring until melted.
- Season with salt and pepper.
- Remove from heat and pour mixture into a greased 9X13 casserole.
- Sprinkle the top with Parmesan cheese and bake at 375 until heated through, about 20-30 minutes.