Admittedly, I’ve never been the person that loved green bean casserole during Thanksgiving. I just didn’t get the obsession. HOWEVER, a bunch of you requested this on Instagram and in our AK Facebook community group, so I knew I had to make it REAL GOOD for ya.
AND OH MY LEONARDO DICAPRIO (or as I like to say OMLD) this homemade healthy green bean casserole was beyond glorious. So creamy, delicious, crunchy, and fresh.
Now that I think about it, I’m really not sure where the original green bean casserole recipe came from. Was it the back of the Campbell’s cream of mushroom soup? Created by a midwestern Grandma with a bunch of random stuff in her cupboard? Beats me, all I know is that it’s a favorite Thanksgiving side dish and that it was in need of a serious makeover.
What makes this green bean casserole healthy?
My healthy green bean casserole version is a combination of two homemade classics. I was inspired by Alton Brown’s crunchy onion topping and then got my filling inspiration from Bon Appetit’s best ever green bean casserole.
Of course, I lightened it up a little more where I could using WAY less butter, and chicken broth instead of heavy cream. And of course, we’re skipping the cream of mushroom soup and making a creamy parmesan gravy sauce instead. SO GOOD.
After the first bite, I knew that this would forever be a family favorite.
What makes this healthy green bean casserole recipe delicious and unique?
- the homemade creamy garlic parmesan mushroom gravy sauce that the fresh green beans bake in.
- the homemade baked crunchy onions on top.
- the fact that it’s made without cream of mushroom soup. JUST SAYIN.
How to make green bean casserole ahead of time
You can easily make this healthy green bean casserole ahead to save time during Thanksgiving. Here’s what I recommend:
- Prepare the recipe as directed, including adding the remaining 3/4 of the crispy onions on top except do not bake. Wrap with foil and place in fridge up to 2 days ahead.
- Once ready, bake as directed. Removing foil during the last 10 minutes of baking to crisp up the onions a bit.
- Serve immediately with all your favorite Thanksgiving dishes.
I hope you get a chance to try this recipe out during your Thanksgiving. It’s absolutely delicious, makes yummy leftovers and SO much better than the green bean casserole we’re all used to.
More healthy Thanksgiving recipes you might like:
Maple Glazed Carrots with Goat Cheese & Pistachios
15-Minute Homemade Orange Cranberry Sauce
Honey Pumpkin Cornbread Muffins
Garlic Chili-Maple Roasted Butternut Squash & Brussels Sprouts with Pomegranate & Gorgonzola
Winter Butternut Squash Black Lentil Salad
Lightened Up Sweet Potato Casserole with Pecan Oat Streusel
See how to make the healthy green bean casserole:
Don’t forget to check out all of our healthy, delicious Thanksgiving recipes here.
The Best Homemade Healthy Green Bean Casserole
Ingredients
- For the onions:
- 2 medium to large yellow onions, thinly sliced
- 1 tablespoon olive oil
- 1/2 cup all-purpose flour (or whole wheat pastry flour or gluten free oat flour)
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- For the green beans:
- 2 pounds fresh green beans, trimmed
- For the mushrooms:
- 2 tablespoons butter, divided
- 1 pound (16 ounces) sliced baby bella mushrooms
- 1 teaspoon fresh thyme
- Salt and pepper
- For the sauce:
- 2 tablespoons butter
- 1/3 cup all purpose flour (or whole wheat pastry flour or all purpose GF flour)
- 2 cups low sodium chicken broth (or vegetarian broth)
- 3 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- Freshly ground salt and pepper, to taste
Instructions
-
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and spray with nonstick cooking spray. Set aside.
-
Place sliced onions in a large bowl, drizzle with 1 tablespoon of olive oil then add in flour, panko bread crumbs, garlic powder and salt. Use your hands to toss to combine, then place onions onto prepared baking sheet and bake for 15-25 minutes, using a tong to toss the onions every 8-10 minutes or so, until nice and crispy.
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Once done cooking, set onions aside. Reduce the heat in the oven to 350 degrees F.
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While the onions are cooking, bring a large pot of salted water to a boil. Add green beans in two batches, cooking for about 2-3 minutes per batch. I like to remove the green beans from the water with metal tongs and transfer to a large bowl, then repeat with additional green beans. Set aside.
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Next cook your mushrooms: Place a large skillet over medium-high heat and add in 2 tablespoons butter. Once butter melts, add in the mushrooms, fresh thyme and salt and pepper. Cook mushrooms, stirring occasionally until mushrooms are nice and golden brown; about 4-6 minutes. Transfer to a bowl.
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In the same skillet you cooked the mushrooms, add in 2 tablespoons of butter and place over medium heat. Once butter melts, whisk in flour and cook for 15-30 seconds until a paste forms, then VERY slowly add 2 cups of the broth, while you continue to whisk away any lumps. You’ll need to whisk pretty vigorously.
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Once smooth, increase heat, and bring mixture to a boil, then reduce heat and simmer for 5 minutes stirring every so often until sauce thickens up a bit, similar to a gravy. If it gets way too thick, add in 1/4-½ cup more broth.
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Once thick, turn off the heat and stir in minced garlic and parmesan cheese. Season with salt and pepper to taste.
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Spray a 2 quart baking disk or 9x13 inch baking pan with nonstick cooking spray, or grease with olive oil or butter. Add in green beans, mushrooms and 1/4 of the crispy onions; gently toss together.
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Pour the sauce all over, then cover with foil and bake for 25-30 minutes. Remove foil, add the remaining crispy onions on top and bake for 5-10 more minutes. Serves 8-10
Recipe Notes
To make gluten free: use gluten free breadcrumbs and gluten free all purpose flour.
To make ahead of time:
- Prepare the recipe as directed, including adding the remaining 3/4 of the crispy onions on top. Do not bake. Wrap with foil and place in fridge up to 2 days ahead.
- Once ready, bake as directed. Removing foil during the last 10 minutes of baking to crisp up the onions a bit.
- Serve immediately with all your favorite Thanksgiving dishes.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
65 comments
OH MY LANTA I have been (im)patiently waiting for this to come out for my Thanksgiving grocery list. It looks so good!
Perfect timing!! Enjoy 🙂
OH MY LANTA I have been (im)patiently waiting for this to come out for my Thanksgiving grocery list. It looks so good!
Perfect timing!! Enjoy 🙂
looks great!!! I am gluten intolerant , can I use corn starch instead of flour?
looks great!!! I am gluten intolerant , can I use corn starch instead of flour?
I would use gluten free bread crumbs + gluten free all purpose flour!
Looks great! Do you think you can make day before? Perhaps do onions day of so they don’t get soggy?
Yes! Make the entire dish besides the onions the day before, then place in fridge. The day of, do onions! 🙂
Looks great! Do you think you can make day before? Perhaps do onions day of so they don’t get soggy?
Yes! Make the entire dish besides the onions the day before, then place in fridge. The day of, do onions! 🙂
Could you include salt content in nutritional information?
I don’t typically calculate sodium because it really varies depending on the brands of the products you use
Could you include salt content in nutritional information?
I don’t typically calculate sodium because it really varies depending on the brands of the products you use
Can you make this the day before?
Can you make this the day before?
Same question!
Yes, absolutely! I would do the onions on the day of though.
can it be made without the parmesan and butter if want a dairy free version?
Yes, feel free to use vegan butter instead of regular butter. Instead of the parmesan, you can just add a little extra salt, pepper and garlic powder to flavor! 🙂
I recommend checking your oven for onion time, as mine were burnt black after only 20 min. I tossed at 10 so at some point between in the 10-20 min mark they burned up. I had also used more olive oil to get the flour and Panko crumbs to actually stick together a bit. Will update after I taste the dish.
I had the same issue; I just removed the onions a bit sooner but some burnt. I also used more olive oil to get the bread crumb mixture to stick.
I recommend checking your oven for onion time, as mine were burnt black after only 20 min. I tossed at 10 so at some point between in the 10-20 min mark they burned up. I had also used more olive oil to get the flour and Panko crumbs to actually stick together a bit. Will update after I taste the dish.
Hi Kim — Sounds like your oven may run hot? Another tip is to make sure you aren’t putting them on the bottom or top racks when baking. I had no issues with the onions burning black, and that seems especially odd for only 20 minutes of baking time. Since onions are ususally juicy, the flour should coat the onions fairly well and upon baking the water in the onions will release, which sticks to the flour more. I hope these tips help in the future!
Thanks. Sounds like my slices were thinner than yours. Yep, middle rack of course. sadly I couldn’t use half the batch but not huge into that part of a casserole anyway.
I had the same issue; I just removed the onions a bit sooner but some burnt. I also used more olive oil to get the bread crumb mixture to stick.
Wow, this sounds really delicious! Thank you for creating this recipe. I don’t think I’ve ever eaten traditional green bean casserole (my mom never made it growing up). Even so, I don’t think the dish ever appealed to me (the word gloopy comes to mind?) But this recipe sounds very fresh and flavorful, I want to make it!
This version is much fresher and more flavorful – you’ll have to give it a try and let me know how you like it! No “gloopy” sauces here 🙂
Delicious. I used whole wheat flour that added a lovely savory taste to the sauce. I will definitely make this dish again. Next time I would add more mushrooms. Thanks for a great healthy recipe.
Perfect! Glad you enjoyed!
Can this be made the night before and baked the day of?
Yep! I have instructions within the blog post for how to do so.
Hi! Love your recipes. Thank you for all of your hard work! I was wondering if this recipe would work without the mushrooms? My husband hates them. Thank you!
Hi! So happy to hear that. And absolutely! Should still be delicious.
Hi! This recipe looks great! Can you please clarify, the recipe calls for 2 cups of broth but the instructions say to add 2 1/2 cups and possibly another 1/2 cup. Should I be starting with 1 1/2 or 2 1/2 cups? Thank you 🙂
Hi! So sorry about that. Start with 2 cups, then you can always add more if you need to. Instructions are more clear now. 🙂
This was perfect! Everyone loved it. Fresh and flavorful!
Amazing! So happy to hear that.
Can mushrooms be omitted and something else replace them?
Feel free to leave them out and it will still be delicious!
I’m in the middle of making this for thanksgiving tomorrow and realized the recipe says 2 cups of broth but the instructions say 2 1/2 plus possible another 1/2 cup??
Hi! I’ve recently cleared up the instructions: start with 2 cups, then you can always add more if you need to 🙂
Love this take on green bean casserole. The fresh ingredients make the dish 100000 times better than what I grew up on! Thank you for the recipe.
No canned soup here! Glad you enjoyed 🙂
Everyone LOVED this recipe!!! Actually, I made 4 of your recipes- Healthy pumpkin pie, Dutch apple pie, both with your pie crust & this green bean dish- everything was SO delicious!! Thank you & Happy Holidays!
Amazing!! So happy to hear that, Kimberly. Happy holidays to you too!
Thank you for this recipe! Green Bean Casserole is my favorite Thanksgiving dish, so I was so excited to make this healthy version. SO good! This is my new go-to green bean casserole dish!
Amazing! So happy you found this one.
Made this for thanksgiving and it was a hit!