Don’t let “skinny” fool you. This savory green bean casserole will satisfy even the heartiest appetite when served alongside your favorite entrée.
This year we decided to give our holiday go-to’s a healthy makeover. What we came up with were some star dishes that were so delicious we’ll be making them all winter long! This Green Bean Casserole was one of them.
The creaminess of the casserole paired with the crunch of panko and crispy baked onions on top makes this side dish one your entire family will love. We served it this year alongside our Thanksgiving dinner and no one even knew it wasn’t the same high-calorie casserole most of us grew up eating at our holiday dinner.
We absolutely love a good green bean casserole and all of its flavor. The problem is, most versions don’t use real food ingredients. Instead, they use ingredients like condensed cream of mushroom soup and canned crispy fried onions that are loaded with added sodium, refined sugar, vegetable oils, and artificial ingredients.
That’s the beauty of this recipe. It takes the guesswork out of knowing if your green bean casserole is a healthy addition to your holiday meal or nothing more than a real-food imposter.
We’re always looking for ways to reduce time in the kitchen and simplify healthy eating, especially during the holidays.
You can prep your crispy onions and cream sauce ahead and store them (separately) in the fridge for up to three days. When you’re ready to make your casserole, bake as directed.
- 2 medium onions, thinly sliced
- 1 egg, beaten
- 1/2 cup whole-grain bread crumbs OR panko
- 3 tablespoons whole-wheat flour
- 1/2 teaspoon Himalayan pink salt
- 2 pounds fresh green beans , trimmed and cut into 2” pieces
Crispy Onion Topping:
- Preheat oven to 475 degrees.
- Thinly slice two onions and separate each individual onion piece. In a large bowl, beat egg, add onions and toss to coat. After onions are tossed in egg, add bread crumbs, flour and ½ tsp salt. Toss to combine. Spread onion mixture on a greased or parchment paper lined baking sheet. Bake for 10 minutes, toss and bake an additional 5 minutes. Watch to make sure onions don’t burn. Reduce oven temperature to 350 degrees for green bean casserole.
- In a medium-size pot on medium heat add EVOO, garlic and mushrooms. Cook until mushrooms are brown and tender, about 4-5 minutes.
- In a separate bowl, slowly add flour to milk and whisk to eliminate any lumps.
- Reduce heat to low. Pour in the milk/flour mixture and stir until combined. Add Greek yogurt, water, cheese, salt and pepper. Stir until combined.
- Bring sauce to a medium boil, stirring every minute or two until sauce thickens. Once sauce thickens, about 3-6 minutes, remove from heat.
- If preparing the night before, allow sauce to cool completely and store in the fridge overnight in an airtight container. In the morning, remove from the fridge and re-warm sauce over low heat until it reaches a creamy consistency again.
- Grease a 2-quart casserole dish. Add green beans to sauce, mixing until green beans are evenly coated. Transfer casserole to prepared baking dish.
- Loosely cover with foil and bake at 350 degrees for 25 minutes, remove foil and top with onion topping. Bake (uncovered) until center is warm, about 5-10 more minutes. Remove from oven and serve immediately.
Keywords: Gluten-Free, Side Dishes