Description
This Healthy Green Bean Casserole recipe offers a fresh and flavorful twist on the classic comfort dish by using fresh green beans, a creamy mushroom sauce, and homemade crispy onion topping. Perfectly balanced with fresh thyme and garlic, this casserole is baked to golden, bubbly perfection, making it an ideal side dish for family dinners and holiday meals.
Ingredients
Scale
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 (for blanching)
- 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 1/2 tsp salt (for sauce)
- 1 tsp pepper
- 1/2 tsp onion powder
- 1 tsp fresh thyme leaves
Instructions
- Preheat Oven: Preheat your oven to 450 degrees Fahrenheit to prepare for baking the crispy onion topping.
- Make Crispy Onion Topping: In a large bowl, toss the thinly sliced onions with olive oil until evenly coated. Add the flour, panko breadcrumbs, parmesan cheese, garlic powder, and salt, mixing thoroughly to combine the coating mixture evenly over the onions.
- Bake Onion Topping: Spread the coated onions evenly on a parchment-lined and nonstick sprayed large baking sheet. Bake for 25 to 30 minutes, tossing halfway through the bake time, until the onions become golden and crispy. Once baked, set aside and reduce oven temperature to 375 degrees Fahrenheit.
- Blanch Green Beans: Meanwhile, bring a large pot of water to a boil and add 1 tablespoon of salt. Add the fresh green beans and blanch for 5 to 6 minutes until tender. Drain the green beans in a colander and set aside.
- Sauté Mushrooms and Garlic: In a medium saucepan over medium heat, melt the butter. Add the minced garlic and diced mushrooms, sautéing until mushrooms are soft and fragrant for a few minutes.
- Make Creamy Mushroom Sauce: Stir in the flour and cook to combine. Gradually whisk in the half and half and chicken broth, bringing the mixture to a boil. Stir continuously to remove lumps. Reduce heat to medium-low and simmer for 2 to 3 minutes until the sauce thickens. Season with salt, pepper, onion powder, and fresh thyme leaves, then remove from heat.
- Assemble Casserole: Transfer the blanched green beans to a 9×13-inch casserole dish coated with nonstick spray. Pour the mushroom cream sauce evenly over the green beans. Top with the crispy onion mixture and any leftover crunchy breadcrumbs from the baking sheet.
- Bake Casserole: Bake the assembled casserole at 375 degrees Fahrenheit for 15 to 20 minutes until heated through and bubbling.
- Serve: Remove from oven and serve warm. Enjoy your delicious and healthy green bean casserole!
Notes
- For extra crispiness, spread onions in a single layer and avoid overcrowding on the baking sheet.
- You can substitute half and half with whole milk or cream for a lighter or richer sauce, respectively.
- Fresh thyme can be replaced with dried thyme; use 1/3 the amount when substituting dried herbs.
- To make this dish vegetarian, substitute chicken broth with vegetable broth.
- This casserole can be prepared a day ahead by assembling and refrigerating, then baking when ready to serve.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 25mg
