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Healthy Green Bean Casserole Recipe. No one will miss the canned soup or fried onions thanks to this healthy alternative.Made entirely from scratch, this Green Bean Casserole is rich, creamy, and super easy to prepare.
A Healthier Green Bean Casserole Recipe
Green bean casserole has always been one of my favorite holiday side dishes. No, not because I actually enjoyed green beans as a kid – quite the opposite, actually. But my dad’s twice-yearly green bean casserole made from canned green beans, canned cream of mushroom soup, and canned fried onions was always a favorite. Especially when mixed together with scoops of mashed potatoes, creamed corn, and rich gravy. These days, I still get really excited anytime I know my dad will be sharing it for Thanksgiving dinner.
Despite my obsession with this highly processed version of vegetables, I was determined to make a darn good minimally processed green bean casserole that is actually healthy. You know, an experiment.
To save you from the suspense (I know, it’s a real nail-biter), I’ll just come right out with the answer- this healthy green bean casserole is fabulous. Now, is it thesame as the canned-everything version? No. This one, being homemade and all, has chunks of real (not canned) mushrooms, green beans that are not soggy, and onions that actually taste like crispy onions.
In other words, it’s different (because it is!), but just as addictive and delicious.
No-nonsense ingredients
- Butter + olive oil
- Onions
- Panko breadcrumbs
- Parmesan cheese
- Green beans
- Mushrooms
- Garlic
- All-purpose flour
- Low-sodium chicken broth
- Milk or half-and-half
How to make healthy green bean casserole
Step one. Cook some onions
Heat the butter and olive oil in a large oven-safe skillet over medium-high heat. Add the onions and sauté for 8-12 minutes, or until onions are soft and just starting to brown. As the onions cook, combine the Panko breadcrumbs, salt, and parmesan cheese in a bowl. Transfer the cooked onions to a clean plate and sprinkle with the Panko, salt, and cheese mixture. Gently toss well to combine and set aside.
Step two. Blanch your green beans
Bring a large stockpot of water to a boil over high heat. Add 1 tablespoon of salt to the water. Once boiling, add the trimmed green beans to the pot and blanch for approximately 4-5 minutes. Drain immediately and transfer the green beans to an ice bath to stop cooking. Drain and set aside (guys, don’t forget to blanch your green beans).
Step three. Prepare your Mushroom Sauce
Preheat oven to 425 degrees F.
Heat the same skillet used to cook the onions over high heat. Melt one tablespoon of butter and add the mushrooms, salt, and pepper. Cook the mushrooms, stirring often, for approximately 3-4 minutes, or until the mushrooms begin to release their moisture. Stir in the garlic and cook for one minute more.
Reduce heat and sprinkle the mushrooms with 2 tablespoons all-purpose flour. Stir to combine. Add the chicken broth, whisk well, and bring to a simmer.Reduce heat to medium-low and gently whisk in your milk-of-choice. Cook, stirring occasionally until the sauce has thickened to your preferred consistency (approximately 5 minutes.).
Step 4. Assemble (yay!)
Remove the skillet from heat and stir in the drained green beans, 1/2 cup of shredded parmesan cheese, and approximately 1/3 of the onions. Mix it all together and season with salt and pepper.
If you find that your sauce is too thick, slowly whisk in more milk. On the other hand, if the sauce is too thin, slowly add more Parmesan cheese, until you reach the desired consistency.
Smooth out the top of the green beans and top with the remaining onions. Bake for approximately 10-15 minutes, or until edges are bubbly.
Tips & Tricks
- I’ll start with the first tip that I forgot the first time I made this recipe- don’t forget to blanch the green beans. Translation, the green beans need to boil for 4-5 minutes, drain, and then be transferred to an ice bath to stop cooking. Guys, we want green beans that are soft, but not mushy. So just promise me you won’t forget this step 🙂
- Don’t overcook the onions. The onions start their journey in this recipe by sautéeing in a little butter and olive oil until soft. The goal is that the onions just start the caramelization process, without actually going through the process. We still want the onions to have a little bite to them.
- Don’t be afraid to modify the recipe. If whole sliced mushrooms aren’t your thing, don’t be afraid to chop them into smaller pieces or blend the mushroom sauce together.I haven’t tried this personally, but I can only imagine that it would taste just as delicious.
- The same can be said about usingonly fresh ingredients. If you really love those French’s fried onions (they really are delicious), use them!
- Save time by prepping the vegetables ahead of time. This includes blanching those beautiful and delicious green beans.
- Baking dish: If you prefer to bake your green bean casserole in a baking dish, transfer the creamy mushroom sauce to a large casserole dish sprayed with non-stick cooking spray. Add the blanched and drained green beans, 1/2 cup of shredded parmesan cheese, and approximately 1/3 of the onions. Mix to combine and season with salt and pepper, to taste. Smooth out the top and sprinkle with remaining onions before baking.
- Leftovers: Store leftovers in the refrigerator for up to 4 days. To reheat, transfer to a microwave-safe dish and microwave at 30-second intervals until heated through.
Is Green Bean Casserole healthy
Typically, no.
Fried onions, cream of mushroom soup and all kinds of other unknown or heavy ingredients? Not healthy. While it may be true that for many of us this luscious casserole is only eaten once or twice a year, for others, it means days and days of leftovers, ultimately resulting in weeks of bloat and discomfort.
So to answer the question of whether green bean casserole is healthy or not I’m going to say it all boils down to ingredients and preparation.
This green bean casserole is significantly healthier than the alternative I grew up eating. That said, it still contains some butter, oil, cheese, and some kind of milk or cream. However, it also contains loads of real mushrooms, green beans, and onions.You know, actual real-life vegetables.
What to serve with this Healthy Green Bean Casserole
If you’re in Thanksgiving mode, then I highly recommend a turkey. Assuming, of course, that’s your tradition and you’re not a vegetarian. Sadly, no turkey recipe on this site yet, but stay tuned because I’m thinking it’s time I bust out my roasting pan.
Sides, on the other hand, I have loads of delicious holiday sides that pair perfectly with this healthy green bean casserole.
- Crispy Herb and Butter Roasted Potatoes
- Shredded Brussels Sprout Salad Recipe with Lemon Vinaigrette
- Spinach Pear and Feta Salad Recipe
- Easy Herb and Brown Sugar Roasted Sweet Potatoes
- Scalloped Root Vegetable Skillet
- Four Cheese Mashed Potatoes with Crispy Sage
- Homemade Cranberry Sauce
More vegetable side dishes
- Oven Roasted Green Beans Recipe with Garlic and Parmesan
- Roasted Asparagus Recipe; How to Roast Asparagus
- Mashed Cauliflower Recipe (Cauliflower Mashed Potatoes)
- Peas and Pancetta- Easy Holiday Side
- Roasted Brussels Sprouts
If you make this Healthy Green Bean Casserole Recipe, please leave me a comment and let me know!I always love to hear your thoughts.
RECIPE CARD
Healthier Green Bean Casserole Recipe
4.93 from 13 votes
AuthorAuthor: 
Jessica Randhawa
Healthy Green Bean Casserole Recipe.No one will miss the canned soup or fried onions thanks to this healthy alternative.Made entirely from scratch, this Green Bean Casserole is rich, creamy, and super easy to prepare.
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Course Casserole, Side Dish
Cuisine American
Servings 8 servings
Calories 218 kcal
Ingredients
For the Onions
- 1 tablespoon butter
- 1 teaspoon olive oil
- 2 medium onions - peeled and sliced
- 1 cup Panko breadcrumbs
- ½ teaspoon salt
- ½ cup freshly-grated Parmesan cheese
For the Green Bean Casserole
- 1 tablespoon salt
- 2 pounds fresh green beans - trimmed and cut into bite size pieces
- 2 tablespoon butter - or olive oil, divided
- 16 ounces mushrooms - sliced
- ½ teaspoon salt
- 1 teaspoon freshly grated pepper
- 6 cloves garlic - minced
- 2 tablespoon all-purpose flour
- 1 cup low-sodium chicken broth - or vegetable broth
- 1 ¼ cup milk of choice - (see notes)
- ½ cup Parmesan cheese - grated
- salt + pepper - to taste
Instructions
For the Onions
Heat the butter and olive oil in a large oven-safe skillet over medium-highheat. Add the onions and sauté for 8-12 minutes, or until onions are soft and just starting to caramelize. Stir often.
As the onions cook, combine the Panko breadcrumbs, salt, and parmesan cheese in a bowl. Mix well to combine.
Transfer the cooked onions to a clean plate and sprinkle with the Panko, salt, and cheese mixture. Gently toss well to combine and set aside.
For the Green Beans and Mushroom Sauce
Preheat oven to 425 degrees F.
Don't forget this step- Bring a large stockpot of water to a boil over high heat. Add 1 tablespoon of salt to the water. Once boiling, add the prepared green beans to the pot and blanch for approximately 4-5 minutes. Drain immediately and transfer the green beans to an ice water bath to stop cooking. Drain again and set aside.
Heat the same skillet used to cook the onions over high heat. Melt one tablespoon of butter and add the mushrooms, salt, and pepper, mixing well. Cook the mushrooms, stirring often, for approximately 3-4 minutes, or until the mushrooms begin to release their moisture. Stir in the garlic and cook for one minute more.
Reduce heat to medium and sprinkle the top of the mushrooms with 2 tablespoons all-purpose flour and stir until just combined. Slowly add the chicken broth and simmer for approximately 3 minutes, stirring well to combine.
Reduce heat to medium-low and gently whisk in your milk-of-choice. Cook, stirring occasionally until the sauce has thickened to your preferred consistency (approximately 5 minutes.).
Assembly
Remove the skillet from heat and stir in the drained green beans, 1/2 cup of shredded parmesan cheese, and approximately 1/3 of the onions. Stir well to combine. Season with salt and pepper, to taste.
If the sauce turns out too thick, slowly whisk in more milk.Conversely, if the sauce is too thin, slowly add in more Parmesan cheese, until you reach the desired consistency.
Smooth out the top of the green beans and top with the remaining onions. Transfer to the preheated oven and bake for approximately 10-15 minutes, or until edges are bubbly. Carefully remove from the oven and allow to rest for 5 minutes before serving. Enjoy!
Jessica's Notes
Milk: The milk you use is entirely up to you. I have used both whole milk and fat-free half-and-half (which I thought was regular half-and-half at the time of purchase). The creamier the milk you choose, the creamier your casserole will be.
Baking dish: If you prefer to bake your green bean casserole in a baking dish, transfer the creamy mushroom sauce to a large casserole dish sprayed with non-stick cooking spray. Add the blanced and drained green beans, 1/2 cup of shredded parmesan cheese, and approximately 1/3 of the onions. Mix to combine and season with salt and pepper, to taste. Smooth out the top and sprinkle with remaining onions before baking.
Leftovers: store leftovers in the refrigerator for up to 4 days. To reheat, transfer to a microwave-safe dish and microwave at 30 second intervals until heated through.
Originally published September 19, 2018
Nutritional Information
Calories: 218kcal | Carbohydrates: 22g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 474mg | Potassium: 570mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1075IU | Vitamin C: 17.7mg | Calcium: 259mg | Iron: 2.2mg
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Keyword green bean casserole recipe, healthy green bean casserole
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