I don’t know about you but I’m so ready for spring. This has been one long, cold winter! I know it’s still early in the season and a winter chill is still in the air, but some early spring produce has already arrived, and I’m taking full advantage!
Green beans are part of that early spring bounty, which makes March the perfect time for a good ol’ green bean casserole! Sure, it might remind you of Thanksgiving, but I think it’s also an excellent “halfway” recipe (that is, halfway between winter and spring). It’s warm and filling, yet features one of spring’s star vegetables!
The only catch? Most green bean casseroles are not in the least bit healthy. Especially if you’re going the classic cream of mushroom soup route…eek! Luckily, I’ve got you covered with a deliciously healthy version of this traditional dish. Give it a try, and I promise you’ll be cooking up green bean casserole from now ‘til November!
Healthy Spring Green Bean Casserole