Healthy Green Bean Casserole Wellplated Com

Despite its OG status in today’s Thanksgiving spread, green bean casserole is one of those recipes I forget about every year until it’s in front of me in its French-onion-crowned glory. Holiday mealtime is sacred, and plate (and stomach) space is a premium. Every side should shine. Thus, I set out to create a green bean casserole from scratch that would be remembered and (this is the ultimate test) re-requested for years to come. A test that Pineapple Casserole already passed.

The Very Best Green Bean Casserole

Creamy, crispy, and deeply comforting, this recipe is as much about what it is as what it isn’t. What it is:

Fresh.Luscious, velvety, and rich in the center (just like my Homemade Scalloped Potatoes).Golden, crispy, and addictive on top (just like my Butternut Squash Casserole).Complex enough to keep you interested.Classic enough to feel traditional.

What it is not:

Mushy.Cream of anything soup-ed. (If you came looking for a healthy green bean casserole without mushroom soup, this is it!)Canned. No canned green beans. No canned soup (see above). No canned onions. I promise you won’t miss them!Forgettable.

This casserole is so delicious, I even used it as the inspiration for my healthy Asparagus Casserole.

How to Make This Recipe

This is a skinny green bean casserole that tastes anything but lightened up!

The Ingredients

Green Beans. A Thanksgiving classic for a reason! Green beans are both delicious and highly nutritious. They’re a great source of fiber, vitamin-C, and folate. Breadcrumb Topping. Just like in this Zucchini Casserole, the combo of whole wheat Panko breadcrumbs and Parmesan is delightful. I love the extra nuttiness and saltiness of the Parm. The crisp of the breadcrumbs makes the casserole feel complete. As an added bonus, skipping the fried stuff makes for a more heart-healthy green bean casserole too.Onion + Mushrooms. To ensure the filling didn’t taste too “light,” I started it with a base of caramelized onions and mushrooms. The caramelized onions give the casserole its signature French onion flavor, and the mushrooms play off of the whole classic cream of mushroom soup thing without actually adding it.

All-Purpose Flour. To help thicken our scrumptious, creamy sauce.Milk. 2% milk adds just the right amount of richness.Greek Yogurt. To enrich the filling without adding unnecessary fat, I made the healthy green bean casserole with Greek yogurt. It’s just as thick and tangy as sour cream but is low in fat and high in protein.

The Directions

Healthy Green Bean Casserole Storage Tips

To Store. Refrigerate casserole in an airtight storage container for up to 3 days. To Reheat. Reheat leftovers in a baking dish in the oven at 350 degrees F until warmed through. I do not recommend freezing this dish, as the green beans and breadcrumbs will become mushy once thawed.

Recommended Tools to Make Healthy Green Bean Casserole

Baking Dish. A worthy investment piece for your kitchen.Cheese Grater. You can use a box grater or a microplane grater for this recipe.Saucepan. An essential kitchen tool that you’ll use frequently.