Lightened Green Bean Casserole
Discover a healthier twist on a classic holiday favorite with this Lightened Green Bean Casserole. Made with fresh green beans, a creamy homemade mushroom sauce, and a crisp Parmesan-panko topping, this dish delivers all the comforting flavors you love without the heavy ingredients. By using low-fat milk and skipping the canned soup, this recipe offers a lighter, from-scratch alternative that doesn’t skimp on taste. Perfect for Thanksgiving, Christmas, or any cozy dinner, this casserole is easy to prepare and bakes to golden perfection in just 30 minutes. Serve it as a crowd-pleasing side dish that’s sure to impress!
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Recipe Information
Ingredients
- 500 grams fresh green beans, trimmed and halved
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 250 grams mushrooms, finely chopped
- 240 milliliters low-sodium chicken or vegetable broth
- 240 milliliters milk (preferably low-fat or unsweetened plant-based milk)
- 2 tablespoons all-purpose flour
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 60 grams panko breadcrumbs
- 30 grams Parmesan cheese, grated
- 1 as needed cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Fill a large pot with water and bring it to a boil. Add 1 teaspoon of salt and the green beans. Cook for 4-5 minutes until tender-crisp, then drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1 minute to remove the raw taste of the flour.
Gradually add the chicken or vegetable broth, stirring constantly to avoid lumps. Then, slowly stir in the milk. Continue to cook, stirring, until the mixture thickens, about 3-4 minutes.
Season the sauce with salt and black pepper. Remove from heat and gently stir in the blanched green beans until well coated.
Transfer the green bean mixture to a greased 9x13-inch (23x33 cm) baking dish.
In a small bowl, mix the panko breadcrumbs and Parmesan cheese. Lightly spray the breadcrumb mixture with cooking spray, then sprinkle it evenly over the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Let the casserole rest for 5 minutes before serving. Enjoy your lightened green bean casserole!
Nutrition Facts
Calories |
919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 2394 mg | 104% | |
| Total Carbohydrate | 127.7 g | 46% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 42.7 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 899 mg | 69% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2480 mg | 53% | |
*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.
