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 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 is green bean casserole?
Traditional green bean casserole is made with cream of mushroom soup, green beans and french fried onions. It can tend to be a little mushy and pretty heavy, which is why I decided to freshen it up for you!
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.
Ingredients in healthy green bean casserole
My lightened up take on traditional green bean casserole is full of incredible, savory flavors and the perfect textures thanks to fresh green beans, crispy onions & savory mushrooms. No soupy casserole here! Here’s what you’ll need to make it:
- For the crispy onions: onions, olive oil, all purpose flour (or gluten free all purpose flour), panko breadcrumbs (or gluten free breadcrumbs), garlic powder & salt.
- For the green beans: you’ll be using about 2 pounds of fresh green beans in this recipe.
- For the mushrooms: butter, baby bella mushrooms, thyme, salt & pepper.
- For the sauce: butter, all purpose flour, chicken broth (or vegetarian broth), garlic, parmesan cheese, salt & pepper.
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 20 minutes of baking to crisp up the onions a bit.
- Serve immediately with all your favorite Thanksgiving dishes.
How to store & reheat green bean casserole
To store: store any leftover green bean casserole covered in the baking pan or in separate, airtight containers in the fridge for up to four days.
To reheat: simply reheat a portion of the green bean casserole in the microwave, or feel free to re-warm the entire baking dish to enjoy a few more servings.
More healthy Thanksgiving recipes you might like
See how to make the healthy green bean casserole
Don’t forget to check out all of our healthy, delicious Thanksgiving recipes here.
I hope you get a chance to try this healthy green bean casserole recipe out over Thanksgiving. It’s absolutely delicious, makes yummy leftovers and SO much better than the green bean casserole we’re all used to. If you make it be sure to leave a comment & a rating so I know how you liked it!
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.
-
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.
-
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 10-20 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
82 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!
To substitute the parmesan for nutritional yeast, do I still put 1/2 cup or less?
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!
It is so yummy ! I was worried that there seems to be too little sauce but trusted the recipe as it all came together beautifully. I could eat this casserole all day.
So happy you loved it!
I made a different recipe for the casserole itself but this onion topping is outstanding. My daughter and I couldn’t quit eating them out of the pan they are so tasty. I had to use 3 T. of oil to coat all the onion and several members of my family eat only gluten free so instead of the panko I put gf bread through the food processer. I must have sliced my onions a lot thicker than others because they took about 30 minutes to bake. Will definitely make these again and again!!
So glad you liked the onions! The topping is so delicious 🙂
Looks amazing and I’m so excited to make this for Thanksgiving this year! Question – If I wanted to bake this at the same time as the stuffing that I’m making, but the stuffing recipe says to bake at 350, how long would you recommend leaving the casserole in for at that temp?
Perfect for your menu! You’ll see in step 3 that you actually reduce the heat in the oven to 350 after cooking the onions. So this + the stuffing can be baked at the same temp 🙂
Can I use nutritional yeast instead of parmesan? If so, how much?
Can I use organic frozen green beans in your [The Best Homemade Healthy Green Bean Casserole]. I’m unable to find fresh. I’m going to make several of your recipes for this year’s Thanksgiving. I’m so excited as they look so delicious. Your mash potatoes, cornbread stuffing, gravy, and pumpkin pie. I made your pumpkin pie last year and it was a hit and so delicious. Thank you so much for your healthy take on these recipes. One more thing I made your Mac & Cheese few days ago yummies!
Elena Clark.
Bozeman, Mt.
Wanted to add the photos of your recipes are beautiful!
Elena Clark.
I love this recipe. Question. this year I could not find fresh green beans at my grocery store. due to pandemic I am not going back I bought froze beans. I was going to skip the blanching step just curious how long I should bake this for after it is assembled. Thoughts?
Everyone at Thanksgiving last year said this is the best green bean casserole they’ve ever had. Sent the recipe to everyone this year to make on their own (2020). Thank you!!
Amazing! So happy to hear that 🙂
This recipe was amazing and will be a new Thanksgiving staple for my family. I prepped the recipe the day before and it made Thanksgiving day side dishes so much easier! Thanks for sharing your delicious recipes with us!
Perfect! So glad you enjoyed!
I made this entirely gluten free and it was delicious!! Not always a fan of green bean casserole because it’s usually so heavy and the green beans are mushy but that is not the case with this recipe! It was just the right amount of “gravy” to green beans to crispy onion ratio.
Love it! Glad you enjoyed!
This green bean casserole is amazing! Crunchy, creamy, and so nourishing. Made everything exactly as written and will be adding it to my normal rotation!
Love that! So glad you enjoyed!
This recipe was soooo good!! I made it for the first time for thanksgiving this year, and OMG so good. Definitely a fam favorite now. I used veggie stock instead of chicken and it was outstanding, also went with gluten free Panko and GF flour. Onions crisped up nicely, but I did also add extra oil to get the bread crumbs to stick. Important to get the onions sliced nice and thin, I had to google how to thinly slice an onion. It took me a little bit longer to make vs what’s listed because it was my first time but I enjoyed the process!
I’m glad you enjoyed the whole process! Perfect for the holidays (and anytime really!)
We never made green bean casserole for my family’s Thanksgiving, but I saw this recipe last year and had to try it. It’s now a staple part of the meal. It is so fresh and delicious! The only modifications I made (and I am the queen of modifying) were to use Italian breadcrumbs rather than Panko, which I didn’t have, and I cut the green beans in half and boiled them in the water for about twice as long this year. I like a bite to my green beans normally, but they were too crunchy for the casserole, in my opinion! Absolutely everyone who has eaten this raves about how incredible it is. This is 100% worth making, even if it isn’t a holiday! Thank you, Monique!
Perfect! So glad this one is a hit 🙂
Made this on Thanksgiving this year and it was to die for! My family couldn’t stop interrupting dinner to say my name and say how incredible it was. I’ve always loved green bean casserole and this healthier version was so much fresher, and i loved that it wasn’t salty and high in sodium. It didn’t feel heavy like regular GB casserole does. I will be making this every Thanksgiving hereafter!
Amazing! So happy to hear that 🙂
I went against tradition in my midwestern house to make this healthier version of my family’s beloved side dish. We all loved how this *actually* tasted like a vegetable side dish with loads of texture compared to our normal canned beans/can of soup recipe. Overall, the recipe went over very well and there are a few tweaks I will make the next time I make this dish. Next time I will double the sauce because I prefer a saucy casserole dish. I also put my green beans in cold water after blanching them (out of habit) and it made the beans a little too al dente. Next time, I’ll follow the recipe skip that added step. Overall, make this recipe, you will enjoy it!
Perfect! So happy it was a hit (and great for customizing, too).
This recipe was even more incredible than I expected! My mom made it for Thanksgiving at my request! It was such a hit, and there wasn’t a bite leftover. I’m not normally a fan of mushrooms, but I loved them in this dish. Will definitely be making this again.
Amazing! So happy to hear that!
I made this green bean casserole for thanksgiving this year and I unfortunately didn’t cook the green beans long enough! They were a little too crunchy for my in-laws lol BUT we did love the “gravy” you make for it with mushrooms and onions yummmmmmm. The crunchy onions were delicious and a nice alternative to the canned ones we usually top our green bean casserole with. 4 out of 5 because I wish the green beans had a longer cook time. I would make this again though!
Thanks so much for your note! Sorry to hear that they were a bit too crunchy (I usually like mine with a bite but nice and cooked). Glad everyone enjoyed the sauce + onion topping!