Healthy Green Bean Casserole
This post may contain affiliate links which will not change your price but will share some commission. Please read my privacy policy.
Grandma’s Green Bean Casserole got an upgrade! Say hello to fresh, crisp green beans, crispy onions, and creamy mushroom sauce.
Looking for more green bean recipes to make? Try these Sautéed Green Beans With Garlic And Lemon next!
Delicious Healthy Green Bean Casserole Recipe
This isn’t your Grandma’s green bean casserole made with cream of mushroom soup.
It’s a leveled up version to the classic Green Bean Casserole that always makes an appearance at your Thanksgiving dinner table and make it truly amazing.
When planning a menu, I love pairing the entree with a vegetable and a starch (hello roasted potatoes).
A go-to favorite veggie in my house is green beans. Usually sautéed, and sometimes steamed. I love when they’re perfectly tender, and still have their crunch in tact.
I’ve never really been a fan of the traditional Green Bean Casserole because the green beans are always soggy and the dish can feel very heavy. So I’ve revamped it and turned it into something I love.
Say goodbye to the old way of making casserole with mushy green beans and say hello to a fresh, delicious, and new version that is well worth the time and a perfect addition to your holiday meal!
Green Bean Casserole Ingredients
Surprise! Nothing in this recipe comes from a can! With just a handful of ingredients, this casserole is going to come together with only fresh ingredients and a few pantry staples.
Fresh produce: fresh green beans, yellow onions, cremini mushrooms, and garlic cloves.
Herbs and spices: fresh thyme, garlic powder, and salt and pepper.
Wet ingredients: butter and olive oil, for cooking.
Dry ingredients: parmesan cheese, all-purpose flour and panko bread crumbs.
Place on the middle rack of the oven and bake 20-25 minutes, remove the foil, add the onion topping and bake 5-10 minutes.
How To Make Green Bean Casserole
1. Prepare the ingredients. Preheat the oven to 375° F, boil a large pot of salted water, thinly slice the onions, and slice the mushrooms. In a measuring cup or large mixing bowl, combine the chicken broth with the oat milk and set aside.
2. Cook the onions. Heat olive oil in a large skillet over medium heat. Add the onions, stirring occasionally for 10-12 minutes, until they start to turn golden brown. Transfer to a medium sized mixing bowl and toss with 2 tbsp melted butter, 1/4 cup flour and panko until fully coated. Spread the onions onto a baking sheet and bake for 5-10 minutes.
3. Cook the green beans. Meanwhile, cook the green beans in a large pot of water for 4-5 minutes until almost tender, then drain and transfer to a large bowl of ice water to stop them from cooking more.
4. Cook the mushrooms. While the green beans are cooking, heat 2 tbsp butter in the same pan you used for the onions. When hot, add the mushrooms and sauté for 3-4 minutes, until they start to release their juices.
Then add the garlic, 1 tbsp thyme, salt, and pepper. Continue cooking for 5-8 minutes, or until the mushrooms have softened and started to brown. Transfer to a bowl or plate and set aside.
5. Make the sauce. Using the same pan, melt 3 tbsp of butter and quickly whisk in 1/4 cup of flour. Continue whisking until thick paste forms, then reduce the heat to medium-low and slowly pour in the broth combined with the oat milk.
Whisk in 1/2 tbsp fresh thyme, garlic powder, and salt and pepper to taste. Simmer for 5 minutes. Remove sauce from heat and whisk in parmesan cheese until fully combined.
6. Bake the casserole. Grease a 9X13 baking dish with olive oil. Add the green beans, mushrooms, and gravy. Gently mix to combine, making sure the green bean mixture is arranged in an even layer, and cover with foil.
*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.
Can you make Green Bean Casserole ahead of time?
Absolutely! If you are looking to make this fresh Green Bean Casserole recipe in advance, you can do so up to 24 hours beforehand.
When preparing the casserole a day in advance, leave the toppings off so they don’t get soggy in the fridge overnight. Cover tightly with foil or plastic wrap before refrigerating.
Recipe Tips and Notes
- I prefer oat milk, but you can also use almond milk to make the sauce.
- When making the sauce, whisk quickly!
- If you notice the sauce is way too thick, slowly add chicken broth – it should be smooth and creamy but still thick, not thick and jelly.
- For extra crispy onions, place under the broiler for 1-2 minutes.
- I used slightly less than 1/2 cup of flour for the onions.
- Make this a vegan green bean casserole simply by swapping the butter for vegan butter.
Questions You Might Have
If the Green Bean Casserole is soupy you need to add a thickener like flour or cornstarch. You don’t want your casserole to resemble soup.
The dish appeared in a magazine as a Thanksgiving side dish and took off from that point as an American Thanksgiving side-dish staple.
There are about 1 ½ cups of green beans in a can. However, I strongly recommend using fresh greens for better taste, texture, and consistency.
– Pistachio Crusted Salmon
– Grilled BBQ Chicken
– Bacon Mushroom Smothered Pork Chops
– Air Fryer Turkey Drumsticks
More Side Dish Recipes To Try
- Roasted Garlic Mashed Potatoes
- Easy Roasted Broccolini
- Green Beans With Bacon
- Crispy Smashed Potatoes Loaded Nachos
- Roasted Yellow Squash
- Israeli Couscous Recipe
Healthy Holiday Recipes
- Red Wine Mushrooms
- Air Fryer Cornish Hens
- Spaghetti Squash
- Slow Cooker Balsamic Chicken
- Air Fryer Potatoes
- Roasted Sweet Potatoes
WANT TO TRY THIS HEALTHY GREEN BEAN CASSEROLE RECIPE?
PIN IT to your casserole recipes, side dish recipes, or green bean recipes board to save it for later!
Find me on Pinterest for more great recipes. I’m always pinning!
Did you make this recipe? Post a photo on Instagram and tag me @JZEATS or #JZEATS so I can see! Leave a comment below and let me know what you think, too!
Healthy Green Bean Casserole
Ingredients
- 2 medium yellow onions, thinly sliced
- 7 tablespoons unsalted butter, divided
- 3/4 cup all purpose flour, divided
- 1/2 cup panko bread crumbs
- 2 pounds fresh green beans, trimmed
- 1 pound cremini mushrooms, quartered
- 2 garlic cloves, roughly chopped
- 1 cup chicken broth
- 1 cup oat milk
- 1.5 tablespoons fresh thyme
- 1 tablespoon garlic powder
- 1/4 cup grated parmesan cheese
- salt and pepper, to taste
- olive oil, for cooking
Instructions
- Preheat the oven to 375° F, boil a large pot of salted water, thinly slice the onions, and slice the mushrooms. In a measuring cup or mixing bowl, combine the chicken broth with the oat milk and set aside.
- Heat olive oil in a large pan over medium heat. Add the onions, stirring occasionally for 10-12 minutes, until they start to turn golden brown. Transfer to a medium sized mixing bowl and toss with 2 tbsp melted butter, 1/4 cup flour and panko until fully coated. Spread the onions onto a sheet pan and bake for 5-10 minutes.
- Meanwhile, cook the green beans In the large pot of salted water for 4-5 minutes until almost tender, then drain and transfer to a large bowl filled with ice water to stop them from cooking more.
- Meanwhile, heat 2 tbsp butter in the same pan you used for the onions, over medium heat. When hot, add the mushrooms and sauté for 3-4 minutes, until they start to release their juices. Then add the garlic, 1 tbsp thyme, salt, and pepper. Continue cooking for 5-8 minutes, or until the mushrooms have softened and started to brown. Transfer to a bowl or plate and set aside.
- Using the same pan, melt 3 tbsp of butter and quickly whisk in 1/4 cup of flour. Continue whisking until a thick paste forms, then reduce the heat to medium-low and slowly pour in the broth combined with the oat milk. Whisk quickly! Whisk in 1/2 tbsp fresh thyme, garlic powder and salt and pepper to taste. Simmer for 5 minutes. Remove sauce from heat and whisk in parmesan cheese until fully combined.If you notice the sauce is way too thick, slowly add chicken broth – it should be smooth and creamy but still thick, not thick and jelly.
- Grease a 9X13 baking dish with olive oil. Add the green beans, mushrooms, and gravy. Gently mix to combine and cover with foil. Bake 20-25 minutes, remove the foil, place the onions on top and bake 5-10 minutes. For extra crispy onions, place under the broiler for 1-2 minutes.
