Friday Food Find: Holiday Green Bean "Casserole" Alternative

I love green bean casserole! You know the one I’m talkin’ about; canned green beans, mushroom soup, fried crunchy onions on top?  While it hasn’t been a tradition at our family’s holiday meals it certainly shown up here and there. 

I don’t know if I should admit this or not but one time I even made this ubiquitous holiday dish for a party when I was single and way before I had any culinary training.  It was simple, cheap & yummy.  So yummy that I ate the whole batch before the party and had to make it all over again.  It was a moment for sure! 

I haven’t had this casserole very many times since; especially now when looking for a little lighter fare.  Which is where today’s Friday Food Find comes in.  

When my sweet baby sister Emily started cooking and hosting meals she brought this recipe to all of us.  It is wonderful; crunchy, crisp, warm, colorful and full of flavor!  I remember the first time she made it for the family. We all couldn’t wait to try it…especially since it had proscuitto! 

I watched her make it again this past Thanksgiving so I could share it with you all.  As my mother says, “It’s a keeper!”  And it is definitely a fabulous and lighter alternative to the “traditional” grean bean casserole. 

Thanks sweet sis for the recipe!


2 lbs fresh green beans, trimmed and blanched
2 tsp extra virgin olive oil
1 of each: red, yellow, and orange bell peppers, sliced, seeded & julienne
4 very thin slices of proscuitto, julienne
1/4 C pecans, rough chop & toasted
1 - 2 Tbls pure maple syrup

Salt and pepper to taste. (Do not salt dish until all ingredients have been combined and you have tasted. Proscuitto is cured therefore salty.)


Blanch green beans and set aside. (This can be done the day before).
Place a large sauté pan over medium high heat. Add olive oil and proscuitto and saute until soft but not crisp.  Remove from pan and place on paper toweling to drain.
Add peppers and saute until just barely soft.
Add the beans and proscuitto to the peppers and saute until heated through, season with salt and pepper to taste.
Drizzle maple syrup to taste and toss together.
Place on serving plate and garnish with toasted pecans. Serve immediately & enjoy!