This healthy Green Bean Casserole offers all the comfort of a classic covered dish recipe, but with a nutritious boost. We blend fresh green beans with a homemade light sauce to make a low sodium casserole with farm-fresh flavor. There is no salty canned mushroom soup in this casserole! Topped with a crunchy gluten-free crust, it’s the perfect wholesome, gluten-free side dish for holiday gatherings or weeknight dinners.
This fresh green bean casserole is a heart-healthy recipe made with nutritious low calorie ingredients such as fresh green beans, mushrooms, and low-fat cheese and milk. We made this a low sodium casserole by using unsalted butter and broth. The homemade casserole sauce is what makes each bite full of rich, comforting flavors—perfect for a healthy side dish for the holidays or any time of year.
Yes, you can easily make this green bean casserole gluten-free! Just swap out the traditional breadcrumbs topping with a gluten-free alternative such as crushed cornflakes. There is no canned soup nor packaged ingredient to sneak gluten into this low carb casserole.
To make this green bean casserole dairy-free, simply replace the low-fat milk with unsweetened dairy-free milk, such as almond or oat milk, and use a plant-based butter substitute. This keeps the casserole creamy without dairy.
Yes, you can prepare this green bean casserole from scratch ahead of time. Assemble the casserole with all the ingredients except the topping, cover, and refrigerate for up to two days. When you're ready to serve, bake it as directed, adding the crispy topping just before baking to keep it fresh and crunchy.
Recipe yields 8 servings
Preheat oven to 350°F. Lightly grease a 13” x 9” casserole dish with nonstick cooking spray; set aside.
Prepare an ice bath in a large bowl. In a large pot of lightly salted boiling water, cook green beans until bright green and tender, about 5 minutes. Transfer the green beans to the prepared ice bath using tongs or a slotted spoon. Drain in a large colander and transfer to the prepared casserole dish.
In a medium saucepan, heat the oil and butter over medium heat until butter is melted. Add the shallots and cook until it begins to brown and turns translucent, about 5 minutes. Add mushrooms and cook, stirring frequently, until mushrooms are browned, about 5 to 7 minutes. Add the garlic and flour; cook for 1 minute.
Add the stock and milk while whisking constantly until fully incorporated. Add the cornstarch and stir until completely dissolved. Bring the mixture to a simmer and cook until the sauce begins to thicken, about 3 to 5 minutes.
Remove from heat. Add the black pepper, thyme, sage, paprika and salt; stir until well combined. Pour roux over the green beans and gently stir to combine. Top with shredded cheddar cheese.
In a small mixing bowl, combine the corn flakes, butter and black pepper. Sprinkle evenly over the casserole.
Bake uncovered for 25 to 30 minutes, until casserole is hot and bubbling in the center. Remove from oven and allow to rest for 5 minutes. Garnish with sliced green onion and enjoy immediately.
Are you looking for a healthy casserole classic? This fresh green bean casserole is the perfect side dish for your Thanksgiving or holiday meal. Made from scratch with wholesome ingredients such as fresh green beans, low-fat milk, and reduced-sodium broth, this recipe for green bean casserole will be loved by all of your guests, especially vegetarians and people following a gluten free or heart-healthy diet.
If you're wondering how to make green bean casserole healthier, this homemade version is your answer. There’s no canned soup, no deep-fried onions, and no heavy cream. Instead, it’s packed with fiber, vitamins, and essential nutrients. Enjoy this light and fresh green bean casserole guilt-free, knowing you're serving up a side dish that's good for you and your family.