Fresh green beans, creamy mushroom sauce, and a crispy, crunchy onion topping! This Healthy Green Bean Casserole Without Mushroom Soup is a fresher, lightened up take on the classic Thanksgiving dinner recipe. Easy to make gluten-free and vegan too!
Crispy Onions: (can sub for French’s fried onions if you prefer!)
2small onions (300g)thinly sliced
1Tbspolive oil (15g)
1/2cupall-purpose flour (60g)
1/4cuppanko breadcrumbs (14g)plus more for sprinkling
1/2tspsalt
Green Bean Casserole:
2lb.fresh green beanstrimmed and halved
2Tbspolive oil (30g)
8-oz.baby bella mushroomssliced
3Tbspall-purpose flour (21g)
1.5cups2% milk (360g)
1/4cuplight mayo (60g)
2tspdijon mustard
2tspbalsamic glaze
1Tbspranch seasoning mix (7g)
1tspsalt
1/2tspblack pepper
3/4cupshredded gruyere cheese (40g)
Instructions
To Make the Crispy Onions:
Preheat the oven to 450 degrees F.
In a large bowl, toss the onions with olive oil then toss in the flour, panko and salt.
Spray a baking sheet with cooking spray and spread the onions out evenly on the pan.
Place the baking sheet on the middle rack of the oven and bake for 25-30 minutes (or until lightly brown and crispy).
Toss a few times through and adjust pan as needed so onions do not burn.
When done, remove from the oven and set aside. Reduce oven temperature to 350 degrees F.
Prepare The Green Bean Casserole:
While the onions are cooking, prepare your green bean mixture. Bring a large pot of water to a boil and add 1 Tbsp of salt.
Add the green beans and boil for 7-9 minutes or until the green beans are tender, then quickly rinse under cold water. Keep green beans in a colander in the sink for now.
Heat olive oil in a large saucepan over medium heat and add the mushrooms. Cook, stirring frequently, for about 7-8 minutes or until mushrooms are tender.
Sprinkle the flour over the mushrooms and stir until the flour is evenly dispersed.
Then slowly add the milk and bring the mixture to a boil. Let it simmer for 10 minutes, stirring frequently, until it becomes a thick gravy.
Stir in the mayo, dijon, balsamic glaze, ranch seasoning mix, salt and pepper.
Spray 9x13-inch dish with cooking spray. Spread 1/3 of the sauce into the baking dish.
Layer with green beans and top with the remaining sauce. Sprinkle the cheese and onions on top and bake, covered with foil, for 15 minutes.
Uncover and bake for another 10-15 minutes. If the onions start to brown too much, cover the dish back with foil. Serve hot and enjoy!
Notes
To make gluten-free: use gluten-free flour like Bob's Red Mill or King Arthur GF Measure for Measure Flour and gluten-free panko breadcrumbs.To make dairy-free/vegan: use dairy-free milk, vegan mayo, and dairy-free cheese. Sub your favorite seasoning or onion powder and garlic powder for the ranch seasoning mix.