Healthy Green Bean Casserole

easyhealthyrecipes.com/healthy-green-bean-casserole/

This easy healthy green bean casserole is creamy, mushroomy, and topped with shatteringly crisp onions, all without canned soup. Perfect for your holiday table!

Prep: 25

Cook: 30

Final Bake: 20

Total: 1 15

Recipe makes approximately 6

Equipment Needed

Large pot
Large skillet
Rimmed baking sheet
Parchment paper
9x9-inch baking dish
Large bowl (for ice bath)
Colander
Large mixing bowl
Wooden spoon (or silicone spatula)
box grater (microplane)

Ingredients Needed

For the Green Beans

1½ pounds fresh green beans (trimmed and cut into 2-inch lengths)
1 tablespoon kosher salt (for the boiling water)
4 cups ice (for the ice bath)

For the Crispy Onion Topping

1 large yellow onion (sliced into very thin rings)
⅓ cup panko breadcrumbs
2 tablespoons all-purpose flour
1 tablespoon olive oil
½ teaspoon garlic powder
¼ teaspoon kosher salt

For the Mushroom Sauce

1 tablespoon olive oil
1 tablespoon butter
12 ounces cremini mushrooms (thinly sliced)
1 shallot (finely minced)
3 garlic cloves (minced)
2 tablespoons all-purpose flour
1 cup low-sodium chicken or vegetable broth
¾ cup whole milk
¼ cup plain Greek yogurt or sour cream (room temperature)
2 tablespoons freshly grated Parmesan cheese
1 teaspoon fresh thyme leaves
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
¼ teaspoon black pepper

Get Recipe Ingredients

Instructions

Blanch the Green Beans

Preheat oven to 400°F.
Add 1 tablespoon kosher salt to large pot of water; bring to boil over high heat. Fill large bowl with 4 cups ice and cold water.
Add 1½ pounds green beans to boiling water; cook 3-4 minutes, until bright green and tender-crisp.
Drain; plunge beans into ice bath to stop cooking. Drain again; pat dry. Set aside.

Make the Crispy Onion Topping

In large bowl, toss 1 large sliced onion with ⅓ cup panko, 2 tablespoons flour, 1 tablespoon olive oil, ½ teaspoon garlic powder, and ¼ teaspoon kosher salt until every ring is evenly coated.
Spread onions in single layer on parchment-lined baking sheet, leaving space between rings.
Bake 18- 22 minutes, tossing once halfway, until deeply golden and crunchy. Set aside; leave oven on.

Make the Mushroom Sauce

While onions bake, heat 1 tablespoon olive oil and 1 tablespoon butter in large skillet over medium-high heat. Add 12 ounces mushrooms in single layer; cook undisturbed 4-5 minutes. Stir; cook 3 to 4 more minutes, until moisture cooks off.
Add 1 minced shallot and 3 minced garlic cloves; cook 1 minute.
Sprinkle 2 tablespoons flour over mushrooms; stir 1 minute. Slowly pour in 1 cup broth, stirring constantly; add ¾ cup milk. Simmer 4-5 minutes, until sauce coats back of spoon.
Remove from heat; stir in 1 teaspoon thyme, 1 teaspoon Worcestershire, 2 tablespoons Parmesan, 1 teaspoon kosher salt, and ¼ teaspoon pepper.
Cool sauce 1 minute; stir in ¼ cup Greek yogurt. Fold in blanched green beans until well coated; transfer to 9x9-inch baking dish.

Bake and Serve

Bake uncovered 15 minutes, until hot and bubbling around edges. Scatter crispy onions over top; bake 5 more minutes.
Sprinkle with 1 teaspoon fresh thyme leaves; serve immediately.

Recipe Notes

Don't skip the ice bath. It keeps the beans vibrant instead of army green.

Air fryer for the onions. For extra-crispy onions, use an air fryer at 375°F for 8-10 minutes. Shake halfway, and they're done quickly.

Make it ahead: Cook the mushroom sauce up to 1 day ahead and store it in the fridge. Reheat it with a splash of milk or broth, then add the yogurt off the heat. Blanch, ice-bath, and then thoroughly dry the green beans a day ahead, and refrigerate in an airtight container. Make the onion topping for the day you serve.

Nutrition Info (Approximate)