Description
A healthier twist on the classic green bean casserole featuring crispy homemade onion topping and a creamy mushroom sauce made with fresh ingredients and baked to perfection.
Ingredients
Scale
Crispy Onion Topping:
- 2 large yellow onions, thinly sliced
- 1 Tbsp olive oil
- 1/2 cup all-purpose flour
- 1/2 cup panko bread crumbs
- 1/4 cup freshly grated parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp salt
Green Beans:
- 24 oz fresh green beans, trimmed and cut in half
- 1 Tbsp salt (for blanching)
- 1/4 cup butter
- 1 Tbsp garlic, minced
- 4 oz mushrooms, diced small
- 1/3 cup all-purpose flour
- 1 1/2 cups half and half
- 1 1/2 cups chicken broth
- 1 1/2 tsp salt (for sauce)
- 1 tsp pepper
- 1/2 tsp onion powder
- 1 tsp fresh thyme leaves
Instructions
- Preheat Oven: Preheat your oven to 450 degrees Fahrenheit to prepare for baking the crispy onion topping.
- Prepare Onion Topping: In a large bowl, toss the thinly sliced onions with olive oil, then add flour, panko breadcrumbs, parmesan cheese, garlic powder, and salt. Mix well ensuring the onions are evenly coated.
- Bake Onion Topping: Spread the onion mixture evenly on a parchment-lined baking sheet sprayed with nonstick spray. Bake for 25-30 minutes, tossing halfway through, until crispy and golden. Set aside and reduce oven temperature to 375 degrees Fahrenheit.
- Blanch Green Beans: Meanwhile, bring a large pot of salted water to a boil. Add trimmed green beans and blanch for 5-6 minutes until tender. Drain in a colander.
- Sauté Mushrooms and Garlic: In a medium saucepan over medium heat, melt butter, add minced garlic and diced mushrooms. Cook until mushrooms are softened, about 3-4 minutes.
- Make Cream Sauce: Stir in flour and mix well to form a roux. Slowly add half and half and chicken broth while stirring continuously. Bring to a boil, then reduce heat to medium-low and simmer for 2-3 minutes until sauce thickens. Stir in salt, pepper, onion powder, and fresh thyme leaves. Remove from heat.
- Assemble Casserole: Transfer the blanched green beans into a 9×13 inch casserole dish coated with nonstick spray. Pour the mushroom cream sauce evenly over the green beans. Sprinkle the crispy onion topping over everything, including any leftover crunchy breadcrumbs.
- Bake Casserole: Bake the assembled casserole in the oven at 375 degrees Fahrenheit for 15-20 minutes until heated through and bubbly.
- Serve: Remove from oven and serve warm. Enjoy this healthier take on a classic green bean casserole!
Notes
- For extra flavor, consider adding a splash of soy sauce or Worcestershire sauce to the mushroom cream sauce.
- You can prepare the crispy onions a day ahead and store them in an airtight container.
- To make this casserole vegetarian, substitute vegetable broth for chicken broth.
- Trim and snap green beans to bite-size pieces for easier eating.
- Ensure the mushroom sauce is thickened well before assembling to avoid a watery casserole.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 25mg
