Healthy Green Bean Casserole
This Healthy Green Bean Casserole is made from scratch with fresh green beans, a creamy homemade mushroom sauce, and crispy baked Parmesan onions. The perfect lighter holiday side dish for Thanksgiving, Christmas, or any family dinner!
Servings: 10
Ingredients
For the Crispy Onion Topping:
- 2 large yellow onions, thinly sliced
- 1 Tbsp olive oil
- 1/2 cup all-purpose flour
- 1/2 cup panko bread crumbs
- 1/4 cup freshly grated parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp salt
For the Green Beans:
- 24 oz fresh green beans trimmed and cut in half
- 1 Tbsp salt
- 1/4 cup butter
- 1 Tbsp garlic minced
- 4 oz mushrooms diced small
- 1/3 cup all-purpose flour
- 1 1/2 cups half and half
- 1 1/2 cups chicken broth
- 1 Tbsp low-sodium soy sauce
- 1 1/2 tsp salt
- 1 tsp pepper
- 1/2 tsp onion powder
- 1 tsp fresh thyme leaves
Instructions
- Preheat oven to 450 degrees F.
- Make the crispy onion topping. Place the sliced onions in a large bowl and drizzle with olive oil. Toss to make sure the onions are all coated. Add in the flour, breadcrumbs, parmesan cheese, garlic powder and salt, tossing to combine.
- Bake the onions. Spread the onion mixture out onto a large baking sheet lined with parchment paper and sprayed with nonstick spray. Bake the onions at 450 degrees F for 25 to 30 minutes, tossing halfway through, until crispy and golden brown. Once done cooking, set the onions aside and reduce the heat to 375 degrees F.
- Blanch the green beans. While the onions are cooking, fill a large pot with water and add a tablespoon of salt. Bring to a boil then add in the fresh green beans. Blanch the green beans for 5-6 minutes, until tender, then drain in a colander. Transfer them to a bowl of ice water (ice bath) for a few minutes to stop the cooking process, then drain well and pay dry with a paper towel.
- Sauté the mushrooms. In a medium saucepan or large skillet on medium heat, melt butter then add in garlic and diced mushrooms. Sauté the mushrooms for a few minutes until soft, then add in the flour and stir to combine.
- Make the sauce. Add in the half and half and chicken broth, bringing to a boil. Stir continuously to remove any lumps, then turn the heat down to medium-low and continue cooking for 2 to 3 minutes, until the sauce has thickened up a bit. Mix in the salt, pepper, onion powder and fresh thyme leaves and remove from heat.
- Assemble the casserole. Transfer the green beans to a 9×13 casserole baking dish coated with nonstick spray and pour the mushroom cream sauce evenly over all the green beans. Top with the crispy onions along with any extra crunch breadcrumbs left on the sheet pan.
- Bake the casserole. Bake the green bean casserole at 375 degrees F for 15 to 20 minutes, until heated through. Serve and enjoy!
Nutrition
Serving: 1/10th of recipe | Calories: 218kcal | Carbohydrates: 16.9g | Protein: 5g | Fat: 10.8g | Saturated Fat: 5.9g | Cholesterol: 32mg | Sodium: 308.2mg | Fiber: 2.3g | Sugar: 3.6g