Creamy green bean casserole topped with crispy fried onions has been a decadent staple on Thanksgiving spreads for generations. But if you’re looking for a lighter, fresher adaptation of the dish, chef Erik Osol of the oceanfront Ponte Vedra Inn & Club in northeastern Florida shares a recipe that’s a lot like the 1928-built resort: updated yet still classic. Osol’s version features a roasted onion sauce, fresh green beans, and a medley of mushrooms, finished with an optional panko bread crumb topping. Much of the recipe is dairy- and gluten-free as well as vegan, but for a more traditional take, “you can always add cream or butter,” he adds.
