{5-Star Makeover} Green Bean Casserole

written by Jessica Chiasson Wood on November 22, 2012 in 5 Star Makeover with 10 comments

When the announcement of the November Makeover came out I got a little nervous because I have never been a fan of the classic Green Bean Casserole. It’s to heavy for me and loaded with calories. Don’t get me wrong I love fresh green beans and since it is a makeover I decided to make something new that fits the Thanksgiving tradition.

Fresh Green Beans with Cranberries, Pecans, and crumbled Gorgonzola Cheese

5.0 from 2 reviews
{5-Star Makeover} Green Bean Casserole
Prep time
Cook time
Total time
Recipe type: Side
Cuisine: Holiday
Serves: 8
  • 2 pounds green beans, trimmed
  • 4 Cups Vegetable Broth
  • Water
  • ¼ tsp. Salt
  • 3 tablespoons olive oil
  • 1 tablespoon sherry vinegar
  • 1 heaping teaspoon Dijon mustard
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ¾ cup toasted pecans, chopped
  • ⅓ cup dried cranberries
  • 1 small shallot, thinly sliced
  • 2 ounces gorgonzola cheese, crumbled
  1. Blanch the green beans in a large pot of boiling salted water and vegetable broth until tender-crisp, 3 minutes.
  2. Drain the green beans and run under cold water for a few minutes to stop the cooking, and then drain and dry well.
  3. Whisk together the oil, sherry vinegar and Dijon mustard in a small bowl.
  4. Stir in the salt and pepper.
  5. Add the cool green beans to a large bowl and toss in the pecans, cranberries and shallots and drizzle in the vinaigrette.
  6. Place on a platter or serving dish and sprinkle with the crumbles gorgonzola cheese.

Have a Happy Thanksgiving!

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