Description

This Lightened Up Fresh Green Bean Casserole offers a healthier take on a classic comfort food favorite. Featuring fresh green beans, caramelized sweet onions, and a creamy mushroom sauce made with low-fat half and half and low-sodium chicken stock, this casserole combines rich umami flavors with a crunchy whole wheat panko topping. It’s baked to bubbly perfection, making it an ideal side dish for family dinners or holiday feasts while keeping calories and fat on the lighter side.

Ingredients

Scale

Vegetables and Fresh Ingredients

2 pounds fresh trimmed green beans, snapped in half
1 large sweet onion, very thinly sliced
16 ounces cremini mushrooms, chopped
3 garlic cloves, minced or pressed

Oils, Butter, and Seasonings

1 tablespoon olive oil
1 teaspoon salt (divided)
1/2 teaspoon pepper
2 tablespoons unsalted butter
1/4 teaspoon thyme
1/4 teaspoon oregano
1/4 teaspoon freshly grated nutmeg

Dry Ingredients

2 tablespoons flour
1/2 cup whole wheat panko bread crumbs

Liquids and Dairy

1 1/4 cups low-sodium chicken stock
1 cup low-fat half and half
2 tablespoons freshly grated Parmigiano Reggiano cheese (divided)

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Instructions

Preheat Oven: Preheat your oven to 400 degrees F to prepare for baking the casserole.
Caramelize Onions: Heat a large oven-safe skillet over low heat, add olive oil, thinly sliced onions, and 1/4 teaspoon salt. Stir to coat, cover, and cook slowly for about 20 minutes until onions are caramelized, stirring occasionally to prevent burning.
Blanch Green Beans: While onions cook, bring a large pot of water to a boil. Add green beans and cook for 5 minutes until just tender. Drain and immediately rinse with cold water to stop cooking. Let them air dry in the sink until ready to use.
Season Panko: In a small bowl, combine whole wheat panko bread crumbs with thyme and oregano. Set aside for topping the casserole later.
Cook Mushrooms and Garlic: Remove caramelized onions with tongs and set aside. Increase heat to medium, add butter to the same skillet, then add chopped mushrooms. Cook for 6-8 minutes until they become soft and juicy. Add half the caramelized onions and minced garlic, cooking for an additional 30 seconds to marry the flavors.
Make the Sauce: Sprinkle flour evenly over the mushroom mixture and stir well to coat. Cook the flour for 2-3 minutes to eliminate raw flavor. Gradually pour in low-sodium chicken stock and low-fat half and half, stirring constantly. Allow the mixture to bubble and simmer for 2-3 minutes until it thickens slightly. Avoid over-thickening as the casserole will bake in the oven.
Season Sauce and Combine: Add remaining salt, pepper, and freshly grated nutmeg to taste. Stir in 1 tablespoon of Parmigiano Reggiano cheese. Add the drained green beans to the skillet and toss well to evenly coat them with the creamy mushroom sauce.
Assemble and Bake: Spread the green bean mixture evenly in the skillet. Top with the remaining caramelized onions, then sprinkle the seasoned panko mixture over the top. Finish by sprinkling the last tablespoon of Parmigiano Reggiano cheese on the surface. Bake in the preheated oven for 25 minutes until the casserole is bubbly and the topping turns golden brown.
Serve: Remove from the oven and serve immediately for the best texture and flavor.

Notes

Make sure not to overcook the green beans when boiling—they should remain slightly firm for the best texture in the casserole.
Using an oven-safe skillet allows you to cook the sauce and bake the casserole in the same pan, reducing cleanup.
You can substitute vegetable stock and a dairy-free half and half alternative to make this dish vegetarian or dairy-free.
For extra flavor, try adding a splash of white wine to the mushroom sauce before adding the stock.
If fresh green beans are unavailable, frozen can be used but reduce boiling time accordingly.

Nutrition

Serving Size: 1/6 of recipe
Calories: 210
Sugar: 4g
Sodium: 340mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 5g
Protein: 8g
Cholesterol: 15mg