Some Different Takes On Green Bean Casserole

Green Bean Casserole, you either love it or hate it! At my house, it really is not a hit, though my husband asks me to make it every single year for nostalgia I think. It stays in the fridge for what seems forever, and I don’t think it is the healthiest dish to eat.

However, I found some variations on the traditional dinner side, leaning towards a Mediterranean-type dish. If you have been following along this month, and next, I am talking about Dementia. The foods we eat may increase the risk of Dementia. The Mediterranean Diet may help prevent Dementia.

One thing I found interesting is that there is a Greek Olive Oil. I mean it makes sense, but I have never seen it in stores near me. But, apparently, it has some differences from Italian or Spanish olive oil.

I also do not care for Feta cheese, though it is very popular in Mediterranean dishes. I will use Ricotta or Part-Skim Mozzarella.

I think I will make a small green bean casserole for nostalgia reasons, and then one of the other variations. I like fresh green beans, but frozen would be ok for me too. This is the first year in a very long time that I don’t have to work the day after Thanksgiving. So, I can relax and just enjoy the day.

Check out this variation. I think I would just use low-fat milk as I don’t think coconut milk would work for everyone else. I also would leave off the bacon, and use one of the cheese options I mentioned above.

This one has Parmesan cheese in it, and I could totally do a fresh lower fat Parmesan cheese. This recipe also calls for organic ingredients, but if you can not afford them, then just buy what you can afford with the lowest sodium amounts.

Most of the others are a variation of the dish in the video below which is a traditional Greek dish.

Let me know in the comments if your family loves or hates the traditional Green Bean Casserole.

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