How we did it:
1. Beans
Classic: Canned green beans.
New and Improved: We steam fresh beans (rather than boiling them, so they absorb the least amount of water possible), then pat them dry.
2. Sauce
Classic: Condensed cream of mushroom soup.
New and improved: This skillet white sauce uses low-fat milk, cremini mushrooms, and a pinch of ground red pepper.
3. Topping
Classic: French-fried onions from a can.
New and Improved: Crunchy bread crumb topping with sautéed shallots, chopped thyme, and grated pecorino cheese.
Ready to get cooking? Here's the recipe.