This holiday season enjoy a lighter, healthier version of the classic green bean casserole recipe made from scratch with no canned soup.
Green Bean Casserole
You will love this modern take on the classic! The perfect side dish to accompany your Thanksgiving Turkey along with all the fixins like Sweet Potato Casserole, Cranberry Sauce, Stuffing and Mashed Potatoes. You can see all my Thanksgiving recipes here.
Confession: I strongly dislike mushy green beans. Year after year, I’ve been asked to post a healthy green bean casserole recipe, and I’ve opted out because the thought of mushy green beans in canned soup with fried onions just doesn’t do it for me. I’m very particular about how I like my green beans. I love them roasted and cooked until tender-crisp, sauteed with a little garlic and oiland even in a salad. But frozen or out of a can – I can do without them.
I know so many of you love this popular Thanksgiving side dish. After many requests, I was inspired to give it a try only made completely from scratch. I put the dish in the oven and crossed my fingers. When it was done, I served myself a plate and liked it so much that I had two servings. This absolutely delicious green bean casserole is a keeper and would be the perfect addition to your holiday table.
How to Make Green Bean Casserole from Scratch
In this new lighter version, I use fresh green beans in my green bean casserole. I blanched them for two minutes so they wouldn’t turn to mush. If you like them soft, I would boil them for 6-8 minutes.
Tips & Variations:
- Cut the green beans in half, so it’s easier to serve.
- To make it gluten-free: Sub gluten free panko for breadcrumbs and use gluten free flour mix in place of all purpose flour.
- For more flavor, try adding a little bacon or pancetta to the breadcrumb topping.
- Halve the recipe to feed a family of four.
More Holiday Side Dishes You’ll Love:
Lightened Up Green Bean Casserole with Shallot Crumb Topping
A lightened up, healthier version of the classic green bean casserole made from scratch, no canned soup.
- 2 lbs green beans, cut in half, trimmed and washed
For The Green Bean Topping
- 1 tbsp olive oil
- 1 cup shallots, finely diced
- 1/2 cup seasoned breadcrumbs
- 1 tbsp grated Romano or Parmesan cheese
- 1/2 tsp dried thyme, or 1 tsp fresh
For the green beans:
- 1 tbsp olive oil
- 1/3 cup shallots, minced
- 16 oz sliced mushrooms, (I used cremini)
- 1/4 cup flour
- 1 cup reduced sodium chicken stock, or vegetable for vegetarian
- 1 cup 2% milk
- 1/4 cup grated Pecorino Romano cheese
Boil a large pot of water, when boiling add green beans and blanch for 2 minutes (or 6-8 minutes if you like them softer). Drain in a colander and rinse under cold water to stop them from cooking.
Meanwhile make the topping, heat a medium-sized skillet over medium heat. Add the shallots and sauté about 3-5 minutes, stirring occasionally until golden brown.
Reduce heat to medium-low, add breadcrumbs, grated cheese and thyme; sauté until golden brown, about 5-6 minutes, stirring frequently, careful not to burn.
Preheat the oven to 375°. Lightly spray a 13 x 9 inch baking dish.
Heat oil in a large sauté pan over medium-high heat. Add shallots and sauté 1 to 2 minutes. Add mushrooms, season with salt and pepper and sauté 6-8 minutes, stirring occasionally.
Sprinkle flour over the mushrooms, stir constantly for about a minute, then slowly add chicken stock, then milk.
Bring to a low boil, and cook stirring occasionally until thickened, about 3 minutes. Stir in Romano cheese.
Add blanched green beans and mix well, season with salt and pepper as needed; pour into prepared baking dish.
Top with toasted breadcrumbs and bake about 30 minutes.
Serving: 1/8th of recipe, Calories: 160kcal, Carbohydrates: twenty twog, Protein: 7g, Fat: 6g, Sodium: 280.5mg, Fiber: 4g, Sugar: 2g
WW Points Plus: 4
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