Healthy Green Bean Casserole
Healthy Green Bean Casserole is a lighter homemade version of the classic Thanksgiving side dish with a creamy mushroom sauce and crispy topping.
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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
Estimated WW Points: 5 (Check official WW app for exact points)
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
Calories: 124kcalCarbohydrates: 15gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 2mgSodium: 244mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 619IUVitamin C: 12mgCalcium: 79mgIron: 1mg
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