Healthier Green Bean Casserole
Elevate your holiday table with this **Healthier Green Bean Casserole**, a wholesome take on the beloved classic. Made with fresh green beans, a creamy homemade mushroom sauce, and a golden panko breadcrumb topping, this recipe skips the heavy, processed ingredients without sacrificing rich, comforting flavor. Blanched green beans retain their vibrant color and tender-crisp texture, while sautéed mushrooms, garlic, and onion deliver savory depth to the sauce, thickened with a light blend of low-sodium broth and almond milk. A sprinkle of Parmesan cheese (optional) adds a hint of indulgence, with a crisp finish courtesy of oven-toasted panko crumbs. Ready in just 45 minutes, this lighter casserole is perfect for family gatherings, potlucks, or any occasion that calls for a fresh twist on a beloved side dish. Try it today for a crowd-pleaser that's as nourishing as it is delicious!
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Recipe Information
Ingredients
- 450 grams Fresh green beans, trimmed and cut into 2-inch pieces
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic, minced
- 200 grams Mushrooms, finely chopped
- 240 milliliters Low-sodium chicken or vegetable broth
- 120 milliliters Unsweetened almond milk (or any milk of choice)
- 2 tablespoons All-purpose flour (or whole wheat flour)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 30 grams Non-dairy or regular grated Parmesan cheese (optional)
- 60 grams Panko bread crumbs
- Avocado oil spray (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Add the green beans and blanch them for 4 minutes. Immediately transfer to an ice water bath to stop cooking, then drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the garlic and cook for an additional 30 seconds until fragrant.
Add the mushrooms to the skillet and cook for 5-6 minutes, until they release their moisture and start to turn golden.
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the broth and almond milk, whisking constantly to create a creamy sauce. Bring the mixture to a simmer and cook for 3-4 minutes until thickened.
Season the sauce with salt, black pepper, and paprika. If using, stir in the Parmesan cheese for added creaminess.
In a large bowl, toss the green beans with the mushroom sauce until evenly coated. Transfer the mixture to the prepared baking dish.
Sprinkle the panko bread crumbs evenly over the top. Lightly spray with avocado oil to help the topping crisp up, if desired.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbling and the topping is golden brown.
Remove from the oven and let it rest for 5 minutes before serving. Enjoy this healthier version of a classic comfort-food favorite!
Nutrition Facts
Calories |
970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 3529 mg | 153% | |
| Total Carbohydrate | 112.2 g | 41% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 25.4 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 916 mg | 70% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2093 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
