Healthy Green Bean Casserole
Grandma's Green Bean Casserole got an upgrade! Say hello to fresh, crisp green beans, crispy onions, and creamy mushroom sauce.
Servings: 8
Calories: 227kcal
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.
Nutrition
Calories: 227kcal | Carbohydrates: 29g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 163mg | Potassium: 617mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1214IU | Vitamin C: 20mg | Calcium: 122mg | Iron: 3mg
