This Christmas season, enjoy a lighter, healthier version of the classic green bean casserole recipe made from scratch without canned soup.
Green bean casserole
You will love this modern take on the classic! The perfect accompaniment to your Thanksgiving turkey along with all the fixins like sweet potato casserole, cranberry sauce, stuffing and mashed potatoes. You can see all of my Thanksgiving recipes here.
Confession: I don’t like mushy green beans. Year after year I’ve been asked to post a healthy recipe for a green bean casserole and I’ve signed out because the thought of canned mushy green beans with fried onion soup just doesn’t do it for me. I am very specific about how I like my green beans. I love them roasted and cooked until tender and crispy, sautéed with a little garlic and oil, and even in a salad. But frozen or canned – I can do without them.
I know so many of you love this popular Thanksgiving side dish. After many inquiries, I was inspired to just try from scratch. I put the bowl 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 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 cook them for 6-8 minutes.
Tips & variations:
Cut the green beans in half to make them easier to serve. To make them gluten-free: Sub gluten-free panko for breadcrumbs and use a gluten-free flour mixture instead of all-purpose flour. For more flavor, try adding some bacon or pancetta to the recipe to support a family of four.
More holiday dishes you will love:
Lightened green bean casserole with a shallot crumb topping
Preparation time: 30th min
Cooking time: 30th min
Total time: 1 hours
A lightened, healthier version of the classic green bean casserole made from scratch, no canned soup.
2 lbs green beans, halve, cut and wash
For the green bean topping
1 tablespoon olive oil1 Cup Shallots, finely diced1/2 Cup seasoned breadcrumbs1 tablespoon grated romano or parmesan cheese1/2 TL dried thyme, or 1 teaspoon fresh
For the green beans:
1 tablespoon olive oil1/3 Cup Shallots, chopped16 oz sliced mushrooms, (I used cremini)1/4 Cup Flour1 Cup reduced sodium chicken broth, or vegetables for vegetarians1 Cup 2% milk1/4 Cup grated Pecorino Romano cheese
Boil a large saucepan of water, add green beans as they cook, and blanch for 2 minutes (or 6-8 minutes if you like them softer). Drain in a colander and rinse under cold water to prevent them from boiling.
In the meantime, prepare the toppings and heat a medium-sized pan over medium heat. Add the shallots and sauté them for about 3-5 minutes, stirring occasionally, until golden brown.
Reduce the heat to medium-low, add breadcrumbs, grated cheese, and thyme; Sauté until golden brown for 5-6 minutes, stirring frequently, being careful not to burn them.
Preheat the oven to 375 °. Lightly spray a 13 by 9 inch baking dish.
Heat the oil in a large frying pan over medium-high heat. Add shallots and fry for 1 to 2 minutes. Add the mushrooms, season with salt and pepper and fry for 6-8 minutes, stirring occasionally.
Sprinkle the mushrooms with flour, stir constantly for about a minute, then slowly add chicken broth, and then milk.
Bring to a boil and cook for about 3 minutes, stirring occasionally, until thickened. Stir in Romano cheese.
Add blanched green beans and mix well, season with salt and pepper as needed; Pour into the prepared baking dish.
Cover with roasted breadcrumbs and bake for about 30 minutes.
Portion: 1/ 8th recipe, Calories: 160kcal, Carbohydrates: 22ndG, Protein: 7thG, Fat: 6G, Sodium: 280.5mg, Fiber: 4thG, Sugar: 2G
Blue Smart Points: 3
Green Smart Points: 3
Purple Smart Points: 3
Points +: 4th
Keywords: best green bean casserole, green bean casserole, green bean casserole from scratch, green bean casserole no soup how to make green bean casserole
sent November 11, 2020 by Gina
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