Healthy Green Bean Casserole

Table of Contents

If you love green bean casserole but want a lighter, healthier version, this recipe is for you! It keeps all the creamy, savory goodness of traditional green bean casserole but swaps out a few ingredients to make it lighter and nutrient-rich. By using fresh green beans, a homemade creamy mushroom sauce, and a crispy almond topping instead of fried onions, this dish is both nourishing and delicious. This is a perfect recipe to bring to family gatherings, holiday meals, or just for a weeknight side that feels extra special. Let’s make a casserole that everyone (even picky eaters) can enjoy!

What You’ll Need

1 lb fresh green beans, trimmed and cut in half
1 tbsp olive oil
1 medium yellow onion, diced
8 oz mushrooms, sliced (any variety, like cremini or baby bella)
3 cloves garlic, minced
1 cup low-sodium vegetable broth
1 cup unsweetened almond milk (or any other unsweetened plant milk)
2 tbsp whole-wheat flour (or gluten-free flour if needed)
1/4 cup nutritional yeast (for a cheesy flavor)
1/4 cup sliced almonds (for topping)
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
Fresh thyme for garnish (optional)

Pro Tips

Use Fresh Green Beans: Fresh green beans give this casserole a nice crunch and vibrant color. Blanching them before baking will make sure they’re perfectly tender but not mushy.
Blend for Smoothness: If you prefer an extra creamy sauce, you can blend the mushroom mixture briefly before adding it to the casserole dish. This will make it velvety and smooth without any lumps.
Toast Almonds Separately: To get the almonds extra crispy, toast them lightly in a dry pan on the stove before adding them as the topping. This step adds more crunch and a richer flavor.
Adjust Seasoning: Taste the mushroom sauce before baking and adjust the salt and pepper as needed. Different types of plant-based milk can vary in sweetness, so make sure the balance is just right.
Make it Kid-Friendly: If your kids aren’t big fans of mushrooms, dice them very finely or blend the sauce. This way, they’ll get all the flavor without noticing the texture.

Tools You’ll Need

Large pot (for blanching green beans)
Large skillet (for making mushroom sauce)
Mixing spoon
8×8-inch baking dish
Whisk
Measuring cups and spoons

Substitutions and Variations

Milk: Use oat milk, cashew milk, or low-fat dairy milk if you prefer.
Flour: Use cornstarch or arrowroot powder as a gluten-free thickener.
Topping: Swap almonds with panko breadcrumbs for a crunchier top, or use gluten-free breadcrumbs if needed.
Cheesy Flavor: If you’re not a fan of nutritional yeast, add a sprinkle of grated Parmesan or omit it entirely.

Make-Ahead Tips

You can make the mushroom sauce a day in advance and store it in the fridge. The casserole can also be assembled (without the almond topping) up to a day before baking. Just add the topping right before baking to keep it crunchy.

Instructions

1. Preheat and Prep

Preheat your oven to 375°F (190°C). Prepare an 8×8-inch baking dish by greasing it lightly with a bit of olive oil.

2. Blanch the Green Beans

Bring a large pot of water to a boil. Add the green beans and blanch for 3-4 minutes until bright green and slightly tender. Drain and immediately rinse under cold water to stop the cooking process. Set aside.

3. Make the Mushroom Sauce

In a large skillet, heat olive oil over medium heat. Add the diced onions and cook until translucent, about 5 minutes. Add the mushrooms and garlic, cooking until the mushrooms release their moisture, about 5-7 minutes.

4. Thicken the Sauce

Sprinkle the flour over the mushroom mixture, stirring constantly for 1 minute. Gradually whisk in the vegetable broth and almond milk until smooth. Stir in nutritional yeast, salt, pepper, and paprika. Continue cooking for 3-4 minutes, until the sauce thickens.

5. Combine and Transfer

Add the blanched green beans to the mushroom sauce, stirring until they’re well coated. Transfer this mixture to the greased baking dish.

6. Add the Topping and Bake

Sprinkle the sliced almonds over the green bean mixture in the baking dish. Place in the oven and bake for 20-25 minutes, or until bubbly and golden on top.

7. Serve

Remove from the oven, garnish with fresh thyme if desired, and serve hot.

Leftovers and Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes, or in the microwave for 1-2 minutes until warmed through.Conclusion

This healthy green bean casserole is a delicious twist on a holiday classic, bringing fresh ingredients and comforting flavors to your table without all the heaviness. It’s sure to become a family favorite! Give it a try, and don’t forget to leave a comment to let me know how it went or if you have any questions. Happy cooking!