Healthy Green Bean Casserole – Slender Kitchen

This lightened up Green Bean Casserole is a lighter, more modern twist on the original. Instead of the typical cream of mushroom soup and canned crispy onions, we make our own mushroom gravy and homemade crispy onions with almonds!

I’ve never been a fan of the traditional green bean casserole because of the mushy green beans. But this healthier version made me convert to a full on fan! This version is anything but mushy.

The green beans are bright green and still have some crunch. The crispy almond, onion, and breadcrumb topping is addictively delicious. Then, there is the rich mushroom gravy. This dish will be a hit on any holiday table.

Add it to your Thanksgiving table with a Crockpot Boneless Turkey Breast, cranberry sauce, roasted vegetables, and stuffing.

Why You’ll Love This Classic Thanksgiving Side Dish

This casserole will quickly become one of your favorite side dishes for the holidays. Here’s why:

• Fresh: My version doesn’t use any canned soups, which can result in a mushy casserole. Instead, I use fresh green beans for a little crunch and a rich homemade mushroom gravy that adds tons of flavor!
• Healthier: Creamed and canned soups can add extra calories, which we all know isn’t a problem during the holidays! This recipe keeps things light without skimping on flavor.
• Easy to throw together: This recipe only has around 10 minutes of prep time, so you can quickly throw it together without the stress!

Ingredients and Substitutions

Here is everything you need for this tasty homemade green bean casserole:

• Fresh green beans: Instead of traditional canned green beans, this recipe uses fresh green beans. Trim the ends and choose green beans that are bright green and firm.
• Butter: Butter adds richness to this dish and is also a key ingredient in making mushroom gravy. You can swap in olive oil, but it won’t have the same rich flavor.
• Shallots: Shallots replace the traditional French fried onions. Shallots have a milder onion flavor and some sweetness. You could also use red onions or yellow onions if you like.
• Panko breadcrumbs: To add some crunch, Panko breadcrumbs are perfect. Traditional or gluten-free breadcrumbs can also be used.
• Sliced almonds: To add some more crunch, I like to add sliced almonds to the topping as well. Skip them for a more traditional topping.
• Cremini mushrooms: Instead of canned cream of mushroom soup, this recipe uses a homemade gravy made with sliced mushrooms. Swap in baby bella mushrooms, sliced white mushrooms, or a combination.
• Garlic cloves: Garlic adds lots of flavor to the mushroom sauce. Fresh is best, but garlic powder or minced garlic can also be used.
• White whole wheat flour: Flour acts as a thickener for the mushroom sauce. Any type of flour, including gluten-free, will work to make the roux and thicken the sauce.
• Reduced fat milk: To mimic the creaminess in canned mushroom soup, milk is used in the sauce. Use whole milk or cream for a richer sauce. Use unsweetened almond milk or soy milk for a dairy-free option.
• Vegetable bouillon cubes: To add rich flavor and umami to the sauce, bouillon cubes are a great option. Use chicken or vegetable cubes. If you don’t have bouillon or prefer not to use it, season the sauce with soy sauce, tamari, coconut aminos, salt, and pepper.

How to choose green beans?

This recipe gets a lot of flavor from the fresh, crisp green beans. When choosing green beans in the store, make sure to look for green beans that are bright in color without brown spots or bruising. They should be firm without wrinkling. Also if you snap one in half, it should be a crispy break. Avoid soggy or limp green beans.

To prepare them for cooking, start by washing them well to remove any dirt and debris. Then trim off the ends and cut any extra long beans in half for easier eating. For a shortcut, look for green beans that have already been trimmed.

Can I use canned green beans instead?

While I love the crunchiness and flavor that fresh green beans add to this casserole, you can use canned green beans in a pinch. Make sure to drain and rinse them thoroughly before adding them to the casserole. Also, canned green beans are softer than fresh ones, so you won’t get that same crunch.

If you like, you can use frozen green beans instead of canned for a bit more crunch. Just make sure to defrost them completely before adding them to the casserole!

What’s the secret to the best healthy green bean casserole?

My go-to secret is using bouillon cubes or paste to make the mushroom gravy. Bouillon delivers rich, umami flavor without requiring hours of cooking or excess fat! Not all bouillon is created equal, so I recommend choosing options that are MSG-free and lower in sodium, like Better than Bouillon or BOU cubes. Homemade versions are great, too!

How to Make Green Bean Casserole

This green bean casserole is super easy to make! Here are some basic steps to get started:

1. Steam the green beans

To make sure the green beans are bright green and tender-crisp, they need to be parboiled for 3-4 minutes. Make sure to put them in an ice bath after so they don’t continue to cook.

2. Make the mushroom sauce

Next comes the mushroom gravy. It starts with cremini mushrooms sautéed in a touch of butter and lots of garlic. Once they get nice and tender, it’s time to make the gravy using low-fat milk, whole wheat flour, and chicken or vegetable bouillon.

The bouillon adds that rich, savory flavor that makes the gravy taste indulgent without using all the butter and heavy cream traditionally used in green bean casserole. This is tossed with the green beans.

3. Make the crispy onion topping

To finish things off, you can’t have green bean casserole without the crispy onion topping. For mine, I always start with shallots, since they have plenty of onion flavor without the bite.

Those are cooked down in butter and then tossed with toasted Panko breadcrumbs and sliced almonds. The almonds add nuttiness and are always a good idea with green beans.

4. Assemble and bake

Pour the green beans and mushroom gravy into a baking dish and top with the onions. In 25 minutes, you’ll have the most amazing, lightened-up, flavor-packed Green Bean Casserole!

It should be on every holiday table, in my opinion.

What to Serve with Healthy Green Bean Casserole

This green bean casserole is perfect for a healthy Thanksgiving served with these main dishes:

Make Ahead Tips

Here are our best tips for prepping this recipe ahead of time:

Since you want the green beans to be fresh with some crunch, I don’t recommend making this ahead of time. However, you can blanch the green beans and make the mushroom gravy 1-2 days in advance. Store the green beans and sauce separately in the fridge. Then, just assemble and bake.

Recipe Ideas and Tips

These tips will take your green bean casserole to the next level:

• Nutmeg: Kick up the holiday flavor with some fresh nutmeg in the mushroom gravy.
• More onion flavor: For more onion flavor, use red onion or sweet Vidalia onion in place of the shallots.
• Add herbs: Add fresh herbs like thyme or rosemary.
• Gluten-free: For a gluten-free option, use gluten-free breadcrumbs and flour.
• Vegan: For a vegan option, use plant-based milk.
• Add cheese: If you love cheese, consider adding some Parmesan cheese to the breadcrumb topping and mushroom gravy.
• Change up the vegetable: This recipe also works great with Brussels sprouts or broccoli. Don’t forget to parboil them before assembling the casserole!

Storage and Reheating

Storing and reheating this recipe is super easy! Here’s how we do it:

• Storing: If you are storing this dish after it is cooked, make sure to keep it in an airtight container. It will last 3-4 days in the fridge.
• Reheating: Reheat the green bean casserole in the oven at 350 degrees until it is bubbling slightly and warmed through. Cooking time will depend on how much you are reheating. It can also be reheated in the microwave, but it may lose some crunch.