Who doesn’t love crispy, onion ring-topped, green bean casserole during the holidays? Clint Cantwell, editor of Grilling.com, is putting his own unique grilled spin on this classic by replacing canned beans with the smoky crunch of fresh, flame-roasted green beans.Click here to see more of our best casserole recipes.
Make delicious pot pie with chicken and mushrooms. This version uses cream of mushroom soup and delicious rotisserie chicken. Instead of using pie crust, you can make the same chicken and mushroom pie with biscuits.
I’m not a Texan, but I do wear cowboy boots and have had the guts to serve my salsa to native Texans and yay or nay it being one of the best they’ve ever tasted. And while I do think my salsa is better than almost any you’ll find in New York City where I’m from, I don’t claim to know how to make King Ranch Chicken the way a native Texan would. For that I turn to my lovely girlfriend Angela whose family goes back seven generations, and her advice on how to make a healthy version (though as a native Texan, she noted she would never make it this way). King Ranch is one of her favorite things to make, partly because it’s so delicious, but also because as most casseroles are, it’s so darn easy. Speaking of which, yes, it’s a casserole, but don’t call it that. At least in her parts, it’s just King Ranch Chicken. Why? Don’t mess with Texas. Making King Ranch healthy is pretty simple. No cream of mushroom soup, no cream in fact, and light on the cheese. Just sub in low-fat sour cream or even better, fat-free Greek yogurt. It won’t taste healthy. One last note, as you should already know if you’re a Tex-Mex aficionado: one of the key ingredients is a can of Ro*Tel tomatoes. You can usually find one if you look hard enough long enough in your local groceries, but no worries if you can’t — just use canned diced tomatoes (or tomatoes that have been grilled or roasted) and fresh and chopped green chiles.
Click here to see Casserole Recipe Redux
One of my mom’s go-to dishes when I was little was Paula Deen’s chicken divan — and I don’t blame her. It’s easy, quick, and absolutely delicious. (Check out the recipe here.)
But when I thought of making it the other day and took a good hard look at the ingredients, I was shocked by how many high-fat foods were part of it: condensed cream of mushroom soup; a whole cup (each) of mayonnaise, sour cream, and Cheddar cheese; and 2 tablespoons of butter. I decided the recipe needed a makeover.
Since I’m not sure my new and improved recipe even qualifies anymore as "chicken divan," I just call it chicken, broccoli, and quinoa casserole. The cream of mushroom soup was replaced with Campbell’s 98% Fat Free Cream of Mushroom; I reduced the mayo to 1/3 of a cup and used low-fat instead; the regular Cheddar was switched with reduced-fat cheese — and yes, I did increase the amount by ¼ cup; and I completely eliminated the sour cream, plus a few other ingredients.
I added quinoa to make it a little heartier and to make up for the reduction in ingredients. (To learn more about why you should be cooking with quinoa and to see more quinoa recipes, click here.)
Feel free to use fresh broccoli instead of frozen. I use this recipe when I want something inexpensive and quick, so I stuck with frozen. Want it to be even easier? Buy a rotisserie chicken, strip all of the meat off of it, and chop it into small pieces — it should come out to about 4 cups of chicken. This will add a little fat since the skin was on it when it was cooked, but considering the recipe is fairly low-fat already, I don’t think it makes a huge difference.
— Melissa Valliant, HellaWella
If the red-and-white can represents the only version of cream of mushroom soup you have ever had, well, it's just time for a change! Much like homemade tomato soup, this is so good and so easy that I’m sometimes upset that I spent so many years using the prepared versions. But no regrets… As a girl they were the perfect beginning to my cooking experience.
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Click here to see Reinventing Campbell's Soups at Home.