Go Back

Healthy Green Bean Casserole

Healthy green bean casserole combines fresh green beans and browned mushrooms in a creamy homemade sauce, then bakes beneath a golden whole-wheat panko and Parmesan topping. It’s made from scratch without canned soup and rests for 10 minutes before serving.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Resting time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the green beans and sauce
  • 4 qt water
  • 2 lb green beans fresh, trimmed and cut into 2-inch pieces
  • 2 tbsp olive oil divided
  • 12 oz cremini mushrooms sliced
  • 2 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 1 cup chicken or vegetable broth low-sodium
  • 1 cup 2% milk
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
For the topping
  • 0.75 cup whole-wheat panko breadcrumbs
  • 0.25 cup Parmesan cheese finely grated

Equipment

  • 1 9x13-inch baking dish
  • 1 large skillet

Method
 

Prepare the green beans
  1. Heat the oven to 375°F and lightly grease a 9x13-inch baking dish.
  2. Bring the water to a boil in a large pot, add the green beans, and cook for 4 to 5 minutes, until bright green and crisp-tender; drain well.
Make the sauce
  1. Heat 1 tablespoon of the olive oil in a large skillet over medium heat, add the mushrooms, and cook for 6 to 8 minutes, stirring occasionally, until browned and their released liquid has evaporated.
  2. Add the garlic and cook for 30 seconds, then stir in the flour and cook for 1 minute.
  3. Gradually whisk in the broth and milk, bring to a simmer, and cook for 3 to 5 minutes, stirring, until thickened; stir in the salt and pepper.
Assemble and bake
  1. Remove the skillet from the heat, stir in the drained green beans, and transfer the mixture to the prepared baking dish.
  2. Toss the panko and Parmesan with the remaining 1 tablespoon olive oil, sprinkle evenly over the casserole, and bake for 20 to 25 minutes, until bubbling around the edges and golden on top.
  3. Let the casserole rest for 10 minutes before serving.

Notes

Drain the green beans well so the sauce stays creamy instead of watery. Refrigerate leftovers in a covered container for 3 to 4 days; freezing is not recommended because it can affect the sauce and topping texture. Use vegetable broth for a vegetarian version.