Healthy Green Bean Casserole Without Mushroom Soup

Course: Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 1 15

Total Time: 1 30

Servings: servings

Calories: 168kcal

Author: Lauren

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!

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Equipment

Ingredients

Crispy Onions: (can sub for French’s fried onions if you prefer!)

2 small onions (300g) thinly sliced
1 Tbsp olive oil (15g)
1/2 cup all-purpose flour (60g)
1/4 cup panko breadcrumbs (14g) plus more for sprinkling
1/2 tsp salt

Green Bean Casserole:

2 lb. fresh green beans trimmed and halved
2 Tbsp olive oil (30g)
8- oz. baby bella mushrooms sliced
3 Tbsp all-purpose flour (21g)
1.5 cups 2% milk (360g)
1/4 cup light mayo (60g)
2 tsp dijon mustard
2 tsp balsamic glaze
1 Tbsp ranch seasoning mix (7g)
1 tsp salt
1/2 tsp black pepper
3/4 cup shredded 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.

Nutrition