Healthy Green Bean Casserole

4.96 from 62 votes

Made from scratch with a homemade mushroom soup, this green bean casserole is healthier and lighter but still big on flavor for Thanksgiving!

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 165kcal

Author Yumna Jawad

Ingredients

1 tablespoon olive oil
1 pound mushrooms sliced or diced
1 sweet onion thinly sliced
3 garlic cloves minced
2 cups 2% milk
3 tablespoons cornstarch
2 tablespoons water
½ teaspoon salt plus more to taste
½ teaspoon black pepper
1 teaspoon soy sauce
2 pounds green beans fresh, trimmed, cleaned and cut in half
Cooking spray
1 ½ cups panko breadcrumbs

Instructions

In a large skillet over medium high heat, add olive oil and mushrooms and cook until mushrooms begin to soften and release their liquid, 10 minutes. Reduce the heat to medium, add the onion and garlic and cook until the onions are translucent, 5 more minutes.
Add the milk to the mushrooms and bring to a low simmer. Mix the cornstarch and water in a small bowl until well combined and add on top of the mushrooms, stirring frequently until the mixture thickens. Add salt, pepper and soy sauce.
Preheat the oven to 400°F and spray a 9x13 baking dish with cooking spray.
Bring a large pot of salted water to a boil. Prepare an ice water bath. Place the green beans in the pot and cook until crisp tender, 3 minutes. Strain the beans, shock in the ice water bath to cool. Strain the green beans again from the ice water bath and transfer to the prepared baking dish.
Add the mushroom mixture on top of the green beans and stir to combine. Sprinkle panko breadcrumbs on top and bake until browned and bubbling in the center, 10-15 minutes.

Video

Notes

Storage: Store any leftovers in an airtight container in the fridge for up to 4 days.

Make Ahead Directions: You can make the soup up to 4 days ahead of time and keep it covered in the fridge. Don't add it to the green beans until you are ready to bake the casserole so that they stay firm.

Substitutions: For best results, follow the recipe as is. However, here are some common substitutes that would work well in this recipe.

Make it gluten-free by using gluten-free panko breadcrumbs for the topping and use tamari sauce instead of soy sauce.
Make it vegan by using plant based milk of choice like oat milk or unsweetened almond milk instead of 2% milk

Nutrition