Buy Now →Healthy Homemade Green Bean Casserole
- Total Time: 2 hours
- Yield: 12 servings 1x
- Category: Thanksgiving, side dish
- Method: Stovetop, oven
- Cuisine: American
Ingredients
Units
Scale
Crispy Onions:
2 medium onions
1/3 cup flour
1/2 tsp salt
2 cups breadcrumbs – see homemade version below
2 large eggs
1/4 cup milk
Casserole:
2 lbs fresh green beans, rinsed, trimmed and halved
2 Tbsp butter
8 oz mushrooms, diced
1 tsp salt
1/2 tsp ground black pepper
4 cloves garlic, minced
1 heaping cup chicken or vegetable broth
1 heaping cup heavy cream
3–4 Tbsp flour of choice
2/3 cup grated parmesan cheese
Homemade Breadcrumbs:
5 slices bread
1 Tbsp extra-virgin olive oil
1 tsp italian seasoning
1 tsp granulated garlic
1/2 tsp salt
Instructions
- For homemade breadcrumbs (8 min prep, 15 min cook): Preheat the oven to 300°F and line a baking sheet with parchment paper. Pulse the slices of bread in a food processor until crumbly. Drizzle the olive oil over the crumbs and sprinkle the italian seasoning, garlic, and salt. Pulse again a few times to incorporate. Spread the crumbs onto the parchment lined baking sheet. Bake 15-20 minutes, tossing halfway, until golden brown and dry.
- For the green beans: Bring a large pot of water to a boil. Add the green beans and blanch for 5 minutes. Dump the green beans into a strainer and rinse with cold water. Leave in the strainer to let the excess water drain.
- For crispy onions (15 min prep, 18 min cook): Preheat the oven to 450°F and line a large baking sheet with parchment paper. Set aside. Set out 3 small-medium bowls. Add the flour and salt to one bowl. Add the breadcrumbs to a second bowl. Add the egg and milk to the third bowl, whisking them together. Slice the onions into thin slices. Then dip each side of the onion slices into the flour, then the egg mixture, then the breadcrumb mixture. The breadcrumbs won’t coat it completely, but that’s okay! Place onto a baking sheet. Repeat with each onion slice. Bake until golden brown, about 18 minutes. Flip them halfway through to brown the opposite side. Once completely, remove from the oven and set aside. Roughly chop up once cooled.
- Reduce the oven temperature to 400°F.
- For the casserole (30 mins): Melt the butter in a medium skillet over med-high heat. Add the mushrooms, salt, and the pepper. Cook for about 5 minutes, stirring occasionally. Add the garlic cloves and cook for another minute or two until fragrant and golden. Add the chicken broth and and heavy cream, turn the heat to med-low and let it simmer for about 15 minutes until thickened. Take a whisk and start whisking the mixture while slowly adding in the flour to thicken it more. Stir in the grated parmesan.
- Bake it all together (15 mins): Put the green beans into a 9×13 casserole dish and toss together with about 1/4 of the chopped crispy onions. Dump the sauce mixture over it then top with the remaining chopped crispy onions. Bake at 400ºF for 15 minutes until bubbly. Enjoy!
