Lighter Hash Brown and Green Bean Casserole
Transform your comfort food cravings with this Lighter Hash Brown and Green Bean Casserole—a healthier twist on a classic favorite that's perfect for holidays or weeknight dinners! This recipe combines tender green beans, crispy hash browns, and a creamy cheese sauce made with low-sodium broth and unsweetened almond milk to keep it light yet indulgent. Topped with a crunchy panko-Parmesan crust, it bakes to golden, bubbly perfection in just 40 minutes. With its blend of wholesome ingredients and crave-worthy textures, this casserole delivers all the cozy flavor you love without the guilt. Serve it as a hearty side or a satisfying vegetarian main dish—either way, it's bound to impress your family and guests!
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Recipe Information
Ingredients
- 3 cups frozen hash brown potatoes
- 3 cups green beans
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups low-sodium chicken or vegetable broth
- 1 cup unsweetened almond milk (or low-fat milk)
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup shredded reduced-fat cheddar cheese
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons parmesan cheese
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly and set aside.
Bring a large pot of water to a boil. Add the green beans and blanch them for 3-4 minutes, until bright green and tender-crisp. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for 1 minute to form a roux.
Gradually whisk in the chicken or vegetable broth and almond milk until smooth. Bring the mixture to a simmer and cook, stirring often, until it thickens, about 3-5 minutes.
Stir in the garlic powder, onion powder, salt, and pepper. Remove from heat and stir in the shredded cheddar cheese until melted and smooth.
In a large bowl, combine the blanched green beans, frozen hash browns, and the cheese sauce. Mix until well-coated.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs, olive oil, and parmesan cheese. Sprinkle this mixture over the top of the casserole.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy, and the mixture is bubbling.
Remove from the oven and let it cool for 5 minutes before serving.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 5554 mg | 241% | |
| Total Carbohydrate | 237.4 g | 86% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 16.1 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 1628 mg | 125% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3788 mg | 81% | |
*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.
