Ditch the cans and make this healthy green beans casserole from scratch instead! Fresh green beans, simple homemade cream of mushroom soup, and a crunchy breadcrumb topping make a delicious side dish!
We all have our favorite Thanksgiving side dishes.
You know, the ones we secretly hope no one else will touch so we can eat all the leftovers tomorrow?
Growing up, I always piled Cranberry Sauce and Sweet Potato Casserole on my plate, but I also loved the green bean casserole, which is strange because I wasn’t a huge fan of green beans OR mushrooms!
We don’t eat processed food anymore, but that doesn’t mean I can’t enjoy my favorite side dishes at the holidays.
I just make this super easy, healthy green beans casserole instead!
HEALTHY GREEN BEANS CASSEROLE RECIPE
Fear not for those who grew up eating green beans casserole from cans. This healthy green bean casserole recipe is just as you remember it: quick, easy to make, and creamy.
But this version:
- Can be dairy-free.
- Uses fresh green beans.
- Can be gluten-free.
- Still has a delicious crunchy topping
- Can be vegan.
And it can be made BEFORE the big holiday feast, giving you more time to do other things on the big holiday.
CASSEROLE GREEN BEANS RECIPE INGREDIENTS
Ready to make this casserole green beans recipe WITHOUT cans? Here’s exactly what you need:
- Green beans. Fresh is always best, but you can use frozen or canned if that’s what you have. Look for versions with no preservatives and no salt added.
- Homemade Cream of Mushroom Soup. This is ready in 5 minutes using butter, fresh mushrooms, chicken stock, flour, seasonings, and milk.
- Parmesan cheese + Italian Style Panko Breadcrumbs + parsley + minced onion. For topping the casserole. Get that salty, crunchy flavorful topping without the preservative-filled onions from a can.
HOW TO BLANCH GREEN BEANS
Blanching is a method used to pre-cook, which is perfect for items that won’t cook fully on their own in a casserole like this one. You can skip blanching if using canned or frozen green beans.
Step 1. Bring a large pot of water (salted) to a boil.
Step 2. Add the cut green beans and boil for 2 minutes.
Step 3. Then IMMEDIATELY move the tender green beans to a large bowl of ice water to stop the cooking.
Step 4. Let them sit for about 5 minutes, then remove them and thoroughly dry them.
You can blanch the green beans ahead of time and store them in the refrigerator after drying them until you assemble the green beans casserole.
HOW TO MAKE A HEALTHIER RECIPE OF GREEN BEAN CASSEROLE
Step 1. Blanch the green beans. This can be done ahead of time, so feel free to do that to save time!
Step 2. Make the cream of mushroom soup. Do this while the green beans are cooling. This freezes really well, so feel free to double or triple the recipe if you have other dishes that need cream of mushroom soup! (You can also do this step ahead of time.)
Step 3. Mix the topping ingredients in a small bowl. (You can sub cheddar cheese for the Parmesan if desired.)
Step 4. Assemble the recipe of green bean casserole. Place the blanched green beans in a casserole dish. (I recommend an 8×8 baking dish for 1 pound of beans and a 9×13 dish for 2 pounds of beans.) Pour the creamy mushroom sauce over the top and stir gently. Add additional black pepper to the green bean mixture if desired. Sprinkle the cheese mixture on top.
Step 5. Bake for 25-30 minutes until golden brown and bubbly. Top with aluminum foil if it looks like it is browning too quickly.
Step 6. Allow to cool slightly, serve, and enjoy!
Not too far off from the unhealthy “open the cans and dump” version we’re used to, right? And I promise this will taste SO much better!
Storage of leftover healthy green bean casserole should be in an airtight container in the refrigerator for up to 4 days.
SERVE GREEN BEANS CASSEROLE AT THANKSGIVING
Serve up a big scoop of green beans casserole along with these classic Thanksgiving sides.
CASSEROLE GREEN BEANS RECIPES FAQS
Is green bean casserole bad for you?
If you’re making it with homemade cream of mushroom soup and not adding french-fried onions on top, then no! Notice that I DIDN’T add fried onions to the list of ingredients. I know they’re tasty enough to eat by the handful, but they’re not very healthy. They’re deep-fried and contain an artificial sweetener. If you absolutely MUST have fried onions on your green bean casserole, try a homemade recipe like this one.
Why is my green bean casserole runny?
A typical green bean casserole is made with canned green beans and canned condensed soup. Both will release more liquid as they bake in the oven, which gives you a runny casserole. Using fresh green beans that have been blanched and dried will help, as will homemade mushroom cream sauce soup.
Can you make green bean casserole no mushrooms?
MORE EASY VEGETABLE SIDES
Green beans casserole isn’t just for Thanksgiving! Try it as a side dish with dinner or try one of these other yummy veggies sides.
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Easy Healthy Green Bean Casserole
Ditch the cans and make this healthy green beans casserole from scratch instead! Fresh green beans, simple homemade cream of mushroom soup, and a crunchy breadcrumb topping make a delicious side dish!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 9–12 1x
- Category: Sides
- Method: Bake
- Cuisine: American
Green Beans
Homemade Cream of Mushroom Soup
Topping
Instructions
Blanch the green beans:
- Fill a 5-6 quart stockpot halfway with water. Bring it to a boil. Meanwhile, create an ice bath by filling a large bowl with ice water.
- Working in batches, put the green beans into the boiling water and cook for 2 minutes. Use a kitchen timer to ensure they don’t overcook.
- Immediately remove the beans from the boiling water and put them in the ice bath. Let the beans sit in the ice bath for 2 minutes, then remove them from the water into a colander to strain. As the beans cool, preheat the oven to 375F.
Prepare the batch of homemade cream of mushroom soup:
- In a medium stockpot, melt 2 Tbsp butter over medium heat.
- Add 1 cup mushrooms, 1 tsp thyme, 1 clove garlic (minced), 1 tsp salt, ½ tsp pepper, and 1 tsp onion powder. Cook until the mushrooms start to soften, about 5-7 minutes.
- Add 2 Tbsp flour to the pot and stir to coat. Let the flour cook for about 1 minute, stirring occasionally.
- Add ½ cup milk and ½ cup beef broth and whisk well to incorporate the flour into the liquid.
- Bring the mixture to a boil and whisk well until the soup is very thick, anywhere from 2-5 minutes.
- Add additional salt if needed.
Prepare the topping:
- Combine all of the topping ingredients in a small bowl. When the oven is preheated, place the blanched green beans in a casserole dish. (I recommend an 8″x8″ dish for one pound of beans and a 9″ x 13″ dish for 2 pounds of beans.)
- Pour the prepared homemade cream of mushroom soup over the top of the beans.
- Sprinkle the topping evenly over the top and bake for 25-30 minutes, or until the top is golden and bubbly.
Notes
- Storage of leftover healthy green bean casserole should be in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1
- Calories: 77
