Fresh, bright and definitely still a luxury item. My Green Bean Healthy Casserole is a delicious accompaniment to Thanksgiving or any meal that you need a fantastic side dish for!
What is Green Bean Casserole?
I remember eating green bean casserole as a kid and I found it so delicious – which I’m sure! The traditional green bean casserole is made with canned green beans, canned mushroom soup and fried onions from France. The original recipe was on the back of a soup can of Campbell’s Cream of Mushroom. I didn’t even know fresh green beans were something until later in life we started growing them in our garden.
Fresh green beans are a serious game changer. The traditional green bean casserole is rich, heavy, and very salty. My version is brightened up, fresh and so good!
How to make green bean casserole
The star of this dish is obviously the green beans. Everyone likes their green beans cooked a little differently. Some like them a little crunchy, some like them soft and everywhere in between. How you cook your green beans for this recipe depends on what texture you like for your green beans.
If you prefer them a little crispier: Blanch them in boiling water for 5 minutes. If you prefer them on the softer side: Cook in your instant pot for ‘0’ minutes. You can also cook them for more than 10 minutes for a softer green bean if you don’t have an instant pot.
After your green beans are cooked, make the sauce. For this recipe, you’ll make a homemade creamy mushroom soup. The recipe and how to do it can be found in this post. Once your sauce is made, it’s time to add your grated cheese. Combine the sauce with the green beans in your baking dish.
Finally, make the crispy onion topping. Melt the butter in a frying pan and fry the onion until soft. Put the onion on a plate and add the remaining butter to your pan and brown the panko. Add a little salt and pepper.
Now it’s time to assemble! Place your cooked green beans in a 9 × 13 “baking dish and pour the cream of the mushroom sauce over it. Stir well to coat the green beans. Then sprinkle the crispy onion on top and bake in the oven.
Why are green beans healthy?
Green beans are a great vegetable to include in your family’s diet! Green beans are a good source of:
CopperVitamin B1ChromiumCalciumPotassiumNiacin and even protein!
Can you make Green Bean Casserole in advance?
Yes! You can cook most of this casserole ahead of time so most of the work is done when you’re cooking many other things for Thanksgiving or a big meal.
They basically make the entire casserole with the exception of the crispy onion topping. You’ll want to get this right before you bake it. Follow the rest of the instructions accordingly.
1 lb green beans trimmed
5 tablespoon butter2 tablespoon Flour1 Cup chicken soup1 Cup milk1/2 TL Salt-1/4 TL black pepper2 tablespoon chopped onion2 cups Mushrooms chopped1 Cup grated cheese your choice
Crunchy onion topping
2 tablespoon butter1 small onion1 Cup Panko breadcrumbs
Preheat oven to 375 ° F.
Rinse and cut green beans. Cook according to your texture preference. Cook for 5 minutes for a crispier green bean. For a softer green bean, cook for 10 minutes or cook in the instant pot for 0 minutes. After cooking, place green beans in a 9 × 9 baking dish.
Melt butter in a saucepan over medium heat. Stir in the flour and continue to whisk until the mixture is smooth and bubbly and creates a roux.
Remove the saucepan from the heat and slowly add the chicken stock and milk, stirring constantly. Whisk until well blended, then return to heat. Add 2 tablespoons of chopped onion and all of the mushrooms.
Bring to a boil and simmer for 5-10 minutes until thickened. The mixture will continue to thicken as it cools. Salt and pepper to taste. Stir in the grated cheese until it’s melted.
Crunchy onion topping
Fry the onions in 1 tablespoon of butter until tender. Set the onions aside.
In the same pan, add the remaining butter and sauté the panko until brown. Mix the onions and panko together.
Time to assemble! Stir the creamy sauce and green beans together and place them in your baking dish. Scatter the crispy onion on top.
Place in the oven uncovered and bake for 25-30 minutes, until the top is golden brown. Serve warm.
Calories: 205kcal | Carbohydrates: 27G | Protein: 8thG | Fat: 9G | Saturated fatty acids: 3G | Cholesterol: 14thmg | Sodium: 643mg | Fiber: 6G | Sugar: 9G