The Best Homemade Healthy Green Bean Casserole
User Reviews
4.8
-
Prep Time
30 mins
-
Cook Time
1 hr
-
Total Time
1 hr 30 mins
-
Servings
10 servings
-
Calories
159 kcal
-
Course
Side Dish, Main Course
The Best Homemade Healthy Green Bean Casserole
Description
The Best Homemade Healthy Green Bean Casserole begins with thinly sliced yellow onions coated in olive oil, flour, panko breadcrumbs, garlic powder, and salt. These are baked until crisp and golden, forming the signature crunchy topping. Meanwhile, fresh green beans are blanched briefly in salted water and drained to retain a tender-crisp texture.
In a skillet, baby bella mushrooms sautéed in butter with salt, pepper, fresh thyme, red pepper flakes, and garlic provide a deep, earthy flavor. A sauce is made with butter and flour to create a roux, to which chicken or vegetarian broth and grated Parmesan are added, thickening into a creamy, savory base. The green beans and mushrooms are combined with this sauce.
The assembled casserole is topped with the baked crispy onions and baked further. The result is a rustic, flavorful dish with a mix of textures: creamy, tender vegetables and mushrooms beneath a crunchy onion crust. It serves as a satisfying accompaniment to main courses, particularly during festive meals like Thanksgiving.
To make this casserole gluten free, substitute gluten-free flour and breadcrumbs. It can be prepared up to two days ahead, chilled, and baked just before serving. Removing foil near the end of baking crisps the onion toppings further. The casserole is best served fresh for optimal texture.
Ingredients
- For the onions:
- 2 yellow onion medium to large, thinly sliced
- 1 tablespoon olive oil
- ½ cup all-purpose flour or whole wheat pastry flour or all-purpose gluten-free flour
- ½ cup panko breadcrumbs or gluten-free bread crumbs
- ½ teaspoon garlic powder
- ½ teaspoon salt
- For the green beans:
- 2 pounds green beans fresh, trimmed
- For the mushrooms:
- 2 tablespoons butter
- 1 pound baby bella mushrooms 16 ounces, sliced
- salt
- black pepper
- 1 tablespoon thyme fresh leaves
- ½ teaspoon red pepper flakes
- 3 cloves garlic minced
- For the sauce:
- 3 tablespoons butter
- ¼ cup all-purpose flour or whole wheat pastry flour or all-purpose gluten-free flour
- 2 ¼ cups chicken broth low sodium, or vegetarian broth
- ½ cup Parmesan Cheese grated, or pecorino romano for more flavor
- salt freshly ground, to taste
- black pepper freshly ground, to taste
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and spray with nonstick cooking spray. Set aside.
- Place sliced onions in a large bowl, drizzle with 1 tablespoon of olive oil then add in flour, panko bread crumbs, garlic powder and salt. Use your hands to toss to combine, then place onions onto prepared baking sheet and bake for 15-25 minutes, using a tong to toss the onions every 8-10 minutes or so, until nice and crispy.
- Once done cooking, set onions aside. Reduce the heat in the oven to 350 degrees F.
- While the onions are cooking, bring a large pot of salted water to a boil. Add green beans in two batches, cooking for about 2-3 minutes per batch. I like to remove the green beans from the water with metal tongs and transfer to a large bowl, then repeat with additional green beans. Set aside.
- Next cook your mushrooms: Place a large skillet over medium-high heat and add in 2 tablespoons butter. Once butter melts, add the mushrooms, salt, and pepper. Cook mushrooms, stirring occasionally, until all liquid is absorbed from mushrooms and they are golden brown; 8 to 10 minutes. Then stir in the thyme, red pepper flakes, and garlic and cook, stirring until fragrant, 1 minute.
- In the same skillet you cooked the mushrooms, add in 2 tablespoons of butter and place over medium heat. Once butter melts, whisk in flour and cook for 15-30 seconds until a paste forms, then VERY slowly add 2 cups of the broth, while you continue to whisk away any lumps. You’ll need to whisk pretty vigorously.
- Once smooth, increase heat, and bring mixture to a boil, then reduce heat and simmer for 5 minutes stirring every so often until sauce thickens up a bit, similar to a gravy. If it gets way too thick, add in ¼-½ cup more broth.
- Once thick, turn off the heat and stir in minced garlic and parmesan cheese. Season with salt and pepper to taste.
- Spray a 2 quart baking disk or 9x13 inch baking pan with nonstick cooking spray, or grease with olive oil or butter. Add in green beans, mushrooms and 1/4 of the crispy onions; gently toss together.
- Pour the sauce all over, then cover with foil and bake for 25-30 minutes. Remove foil, add the remaining crispy onions on top and bake for 5-10 more minutes. Serves 8-10
Notes
- Use gluten-free flour and breadcrumbs to make this casserole gluten-free.
- You can prepare the casserole up to two days ahead; cover and refrigerate before baking.
- Remove foil during the last 10-20 minutes of baking to crisp the onion topping.
- Serve immediately to enjoy the contrast of creamy filling and crispy onions, especially during holiday meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 159cal | 8% |
| Carbohydrates | 18.2g | 6% |
| Protein | 7.2g | 14% |
| Fat | 6.7g | 10% |
| Saturated Fat | 3.4g | 17% |
| Fiber | 3.44g | 14% |
| Sugar | 4.8g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
