Description
This Lightened Up Fresh Green Bean Casserole offers a healthier twist on the classic holiday side dish, featuring fresh green beans, caramelized onions, mushrooms, and a creamy sauce enriched with parmesan and herbs. Baked to bubbly perfection with a golden whole wheat panko topping, this casserole is both satisfying and guilt-free.
Ingredients
Units
Scale
Vegetables & Aromatics
- 2 pounds fresh trimmed green beans, snapped in half
- 1 large sweet onion, very thinly sliced
- 16 ounces cremini mushrooms, chopped
- 3 garlic cloves, minced or pressed
Fats & Oils
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
Dairy & Liquids
- 1 cup low-fat half and half
- 1 1/4 cups low-sodium chicken stock
- 2 tablespoons freshly grated parmigiano reggiano cheese (divided)
Dry Ingredients & Seasonings
- 1 teaspoon salt (divided as 1/4 teaspoon for onions and remainder for sauce)
- 1/2 teaspoon pepper
- 2 tablespoons flour
- 1/2 cup whole wheat panko bread crumbs
- 1/4 teaspoon thyme
- 1/4 teaspoon oregano
- 1/4 teaspoon freshly grated nutmeg
Instructions
- Preheat Oven: Set your oven to 400 degrees F to prepare for baking the casserole later.
- Caramelize Onions: Heat a large oven-safe skillet over low heat, add olive oil, sliced onions, and 1/4 teaspoon salt. Stir to coat evenly, cover, and cook for about 20 minutes, stirring occasionally until the onions become caramelized and golden.
- Blanch Green Beans: While the onions cook, bring a large pot of salted water to a boil. Add the green beans and cook for 5 minutes to blanch, then drain and rinse with cold water. Let the beans air dry in the sink until ready to use.
- Prepare Panko Topping: In a small bowl, mix the whole wheat panko with thyme and oregano. Set this mixture aside for later.
- Cook Mushrooms and Garlic: Remove caramelized onions using tongs and transfer to a bowl. Add butter to the same skillet, then add chopped mushrooms and toss to coat. Cook for 6-8 minutes until soft and juicy. Add half of the caramelized onions and minced garlic, cooking for 30 seconds more.
- Make Sauce: Increase heat to medium-high and sprinkle flour over the mushroom mixture, stirring constantly to coat evenly. Cook for 2-3 minutes to remove raw flour taste. Slowly add chicken stock and half and half while stirring, allowing the mixture to bubble and thicken slightly for 2-3 minutes. Season with the remaining salt, pepper, nutmeg, and stir in one tablespoon of parmigiano reggiano cheese.
- Combine Green Beans: Add the blanched green beans to the skillet and toss thoroughly to coat them in the creamy sauce.
- Assemble & Bake: Spread the remaining caramelized onions evenly over the top of the casserole, sprinkle the seasoned panko bread crumbs, and finish by adding the last tablespoon of parmigiano reggiano cheese. Place the skillet in the preheated oven and bake for 25 minutes until the mixture is bubbly and the topping is golden brown.
- Serve: Remove from the oven and serve immediately for best flavor and texture.
Notes
- This recipe uses fresh green beans instead of canned for better texture and flavor.
- Caramelizing the onions slowly is key for adding sweetness and depth to the dish.
- Blanching the green beans helps maintain their vibrant color and crisp-tender texture.
- Feel free to substitute chicken stock with vegetable stock to make this recipe vegetarian.
- Whole wheat panko adds a nutty flavor and healthier breadcrumb option compared to traditional white breadcrumbs.
- The casserole should be served immediately after baking to keep the topping crunchy.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 4g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg
