Description
This Healthy Green Bean Casserole is a wholesome twist on the classic holiday side dish, featuring fresh green beans, a creamy mushroom sauce, and a crispy gluten-free onion topping. It’s made entirely from scratch with no canned ingredients, and includes dairy-free and gluten-free options.
Ingredients
- Green Beans:
- 2 pounds green beans, trimmed
- Kosher salt
- Crispy Onion Topping:
- 1 tablespoon olive oil, plus more for greasing
- 1 onion, thinly sliced
- 1/2 cup almond flour or gluten-free breadcrumbs
- 1/4 cup freshly grated Parmesan cheese, or nutritional yeast + 1/2 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 1/2 teaspoon kosher salt, plus more to taste
- Creamy Mushroom Sauce:
- 2 tablespoons olive oil
- 8 ounces baby bella (cremini) mushrooms, thinly sliced
- 4 cloves garlic, minced or grated
- 1 teaspoon fresh thyme leaves
- 3 tablespoons 1:1 gluten-free flour or white whole wheat flour
- 1 3/4 cups dairy milk, almond milk, or cashew milk
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 7 ounces Greek yogurt or non-dairy yogurt (about 3/4 cup)
- Flaky sea salt, for garnish
Instructions
- Preheat the oven to 375°F and grease a 9×13-inch baking dish with olive oil.
- Blanch the green beans: Bring a large pot of water to a boil with kosher salt. Cook green beans for 4–5 minutes until tender. Transfer to an ice bath, then drain and pat dry.
- Make the crispy onion topping: In a hot sauté pan, heat olive oil and cook the sliced onions with a pinch of salt for 7–8 minutes until tender and slightly browned. Transfer to a bowl.
- Reduce heat to medium-low. In the same pan, toast the almond flour or breadcrumbs for 2–3 minutes until golden. Add to the bowl with onions, then mix in Parmesan (or nutritional yeast and lemon juice), parsley, and salt. Set aside.
- Make the mushroom sauce: In the same pan, heat olive oil over medium heat. Add mushrooms and cook for 5–6 minutes until tender. Add garlic, thyme, and salt, and cook for 1 minute. Sprinkle in flour and stir to combine. Cook for 1 minute.
- Slowly whisk in milk until smooth. Add salt, pepper, and nutmeg. Simmer for 2–3 minutes until thickened. Remove from heat and stir in yogurt until combined.
- Add the blanched green beans to the sauce and toss until coated. Pour into the prepared baking dish and top with the onion mixture.
- Bake uncovered for 25–30 minutes until golden on top. Garnish with extra parsley and flaky sea salt if desired. Serve warm.
Notes
- To make it fully dairy-free, use non-dairy milk, yogurt, and nutritional yeast instead of Parmesan.
- Adjust seasoning to taste before baking, especially after combining the sauce and green beans.
- Can be prepped ahead and baked just before serving for convenience.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 5g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
