Healthy Green Bean Casserole keeps the familiar parts of this classic Thanksgiving side, but the creamy mushroom sauce is made from scratch instead of canned soup.
You still have the crispy fried onions on top, because that crunchy layer is a big part of what makes green bean casserole worth putting on the holiday table.
Fresh green beans stay firmer than canned beans, so the casserole has a little more texture.
The mushrooms and onion cook in a large skillet before the sauce is made right there in the same pan, which also keeps cleanup reasonable. You’ll need a 9×13-inch baking dish for the casserole.
This is a sensible choice when you want a healthier Thanksgiving side that doesn’t feel too far removed from the traditional version.
It also works for Christmas dinner or any fall meal where you need a vegetable side that can serve a crowd.
Why You’ll Love This Healthy Green Bean Casserole
No Canned Cream Soup
The mushroom sauce is made right in the skillet with broth, milk, mushrooms, and simple seasonings. You have control over what goes into it without making the recipe complicated.
Fresh Green Beans
Fresh beans hold their shape and have more bite than canned green beans. Blanching them first keeps them from staying too firm after the casserole goes into the oven.
Still Has the Crispy Onion Topping
There’s no reason to lose one of the best parts of traditional green bean casserole. Some of the onions go into the filling, and the rest make the crunchy top layer.
A Good Holiday Serving Size
One casserole makes eight servings, which works well alongside several other Thanksgiving or Christmas side dishes.
Ingredient Substitutions
Cremini Mushrooms
White button mushrooms are an easy substitute. They’re mild and readily available, and you can use the same amount.
Chicken Broth
Low-sodium vegetable broth can replace the chicken broth. This is also the better choice if you want to make the casserole vegetarian. Check the Worcestershire sauce as well, since traditional versions usually contain anchovies.
2% Milk
You can use 1% or whole milk. Whole milk will make the sauce a little richer, and 1% will keep it slightly lighter.
All-Purpose Flour
A 1-to-1 gluten-free flour blend can be used to thicken the sauce. If the entire casserole needs to be gluten-free, check the labels on the Worcestershire sauce and crispy fried onions too.
Dried Thyme
Use about ¾ teaspoon finely chopped fresh thyme in place of the dried thyme.
Yellow Onion
White onion or a mild sweet onion will work without making a noticeable difference in the finished casserole.
Worcestershire Sauce
For a vegetarian casserole, use a vegetarian Worcestershire sauce. A small amount of soy sauce can also work, although it will change the flavor slightly.
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RECOMMENDED TOOL FOR THIS RECIPE
Cutting Board with Insert Prep Mats
The color-coded prep mats make it easy to keep meat, vegetables, and other ingredients separate while chopping.
Healthy Green Bean Casserole
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1½ pounds fresh green beans trimmed and cut into 2-inch pieces
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms sliced
- ½ cup yellow onion finely chopped
- 2 cloves garlic minced
- 2 tablespoon all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup 2% milk
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- ⅛ teaspoon ground nutmeg
- 1 teaspoon Worcestershire sauce
- 1 cup crispy fried onions divided
Instructions
- Preheat the oven to 375 degrees F. Lightly coat a 9×13-inch baking dish with nonstick cooking spray.
- Bring a large pot of water to a boil. Add the green beans and cook for 4 minutes, until bright green and slightly tender.
- Drain the green beans and rinse under cold water to stop the cooking.
- Heat the olive oil in a large skillet over medium heat. Add the mushrooms and onion and cook for 6 to 8 minutes, stirring occasionally, until the mushrooms are tender and most of the liquid has cooked away.
- Add the garlic and cook for 30 seconds.
- Sprinkle the flour over the vegetables and stir until evenly coated. Cook for 1 minute.
- Slowly pour in the chicken broth and milk, stirring with a wire whisk.
- Add the salt, black pepper, thyme, nutmeg, and Worcestershire sauce. Cook for 3 to 5 minutes, stirring often, until the sauce thickens.
- Add the green beans, mushroom sauce, and ½ cup of the crispy fried onions to a large mixing bowl. Stir until evenly coated.
- Transfer the mixture to the prepared baking dish and spread into an even layer. Bake uncovered for 20 minutes.
- Sprinkle the remaining ½ cup crispy fried onions over the casserole and bake for 5 to 10 minutes, until hot and bubbling and the onions are golden.
- Let the casserole rest for 5 minutes before serving.
Notes
Tips and Tricks
Dry the beans well – After rinsing the blanched green beans, drain them thoroughly. Extra water can thin the mushroom sauce. Give the mushrooms time – Let most of their released liquid cook away before adding the flour. This helps prevent a watery casserole. Watch the topping – Crispy fried onions can brown quickly during the final few minutes of baking. If they’re getting dark before the casserole is ready, loosely cover the dish with foil. Make it ahead – Prepare the casserole through the point just before baking, but leave off the final crispy onion topping. Cover and refrigerate, then add the topping during the final portion of baking.Storing and Reheating
Refrigerator – Cover leftovers or transfer them to an airtight container and refrigerate for up to 3 to 4 days. Oven – Reheat the casserole at 350°F until warmed through. The oven is the better option if you want to preserve some of the texture in the onion topping. Microwave – Reheat individual servings in short intervals until hot. The topping will soften, but this works well for a quick leftover serving. Freezer – Freezing isn’t the best choice for this casserole. The creamy sauce and green beans can change texture after thawing.Nutrition
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