Green bean casserole has been a classic Thanksgiving side dish since it’s creation in the 1950’s. With canned green beans, cream of mushroom soup and French-fried onions, it isn’t exactly the freshest of dishes, but many still include it in their Thanksgiving feast because of tradition.
We make green bean casserole for our Thanksgiving table every year. I like to keep up with the tradition, but I also felt it was necessary to revamp the recipe to include fresh green beans, fresh chopped jalapeños, Litehouse’s Jalapeño Ranch dressing and I of course wanted to omit the canned soup. I simply cannot leave out the famous fried onions on top or else it just wouldn’t be green bean casserole! If you wanted to go above and beyond, I would recommend adding diced bacon in with the green beans. Ranch + Jalapeños + Bacon!? There’s no combination better than that!
Prevention rated the nutrition of fresh green beans against canned and fresh green beans scored higher in magnesium, phosphorus, potassium, Vitamin C, Vitamin A and folate. Using fresh green beans in this recipe is not only healthier, but it tastes better too.
By making an easy, homemade sauce with Jalapenõ Ranch, you won’t be missing the canned soup. Litehouse’s Jalapeño Ranch is Gluten Free, contains no MSG, preservatives, or high fructose corn syrup.