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My BigMouth Blog | A Blog by Jason Glover

Healthy Green Bean Casserole from Scratch

Healthy Green Bean Casserole from Scratch - Dads That Cook

By Jason Glover

DifficultyBeginner

This healthy green bean casserole has a made from scratch, creamy mushroom sauce and crispy onion topping - you won't find anything from a can in this recipe!

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Yields6 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 2 lbs green beans, trimmed
Onion Topping
 1 tbsp olive oil
 1 yellow onion, thinly sliced
 ½ cup almond meal
 ¼ cup grated parmesan cheese
 ¼ tsp sea salt
Mushroom Sauce
 1 tbsp olive oil
 10 cremini (baby bella) mushrooms, thinly sliced
 4 cloves garlic, minced
 ½ cup chicken broth
 1 cup unsweetened almond milk
  cup grated parmesan cheese
 ½ tsp sea salt
 ¼ tsp black pepper

Cook the Green Beans
1

Preheat oven to 375°F. Bring a large pot of water to a boil. Grease a large casserole dish with olive oil and set aside.

2

Add the green beans to the pot of water and boil for 4-5 minutes, until almost tender but still crisp. Drain the green beans and transfer to a bowl of ice water to stop the cooking process. Drain after a few minutes in the ice bath and set aside.

Crispy Onion Topping
3

Heat the olive oil in a large pan over medium-high heat.

4

Add the thinly sliced onions and cook, stirring occasionally, for 5-8 minutes, until they are tender and starting to brown. Remove from heat and transfer to a medium mixing bowl.

5

Add the almond meal to the same pan you used to cook the onions. Cook, stirring frequently, for 3-5 minutes, until the almond meal turns lightly golden. Watch closely as it will burn quickly.

6

Remove from heat and transfer to the bowl with the onions. Add the grated parmesan and sea salt. Toss until well combined. Set aside.

Mushroom Sauce
7

Heat the olive oil in the same pan, then add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until tender.

8

Add the minced garlic and cook for another minute, until fragrant.

9

Sprinkle the chickpea flour over the mushrooms and stir to combine.

10

Slowly whisk in the chicken broth and mix until smooth.

11

Whisk in the almond milk and bring to a simmer. Let simmer for 2-3 minutes, or until thickened.

12

Stir in the grated parmesan, sea salt, and pepper. Mix until the cheese is melted.

Assemble and Bake
13

Add the green beans to the mushroom sauce and toss until the green beans are well coated.

14

Pour the green bean mixture into the prepared baking dish and evenly spread the crispy onion mixture over the top.

15

Bake, uncovered, for 25-30 minutes, until the top is golden brown.

Inspired by: A Sweet Pea Chef

Ingredients

 2 lbs green beans, trimmed
Onion Topping
 1 tbsp olive oil
 1 yellow onion, thinly sliced
 ½ cup almond meal
 ¼ cup grated parmesan cheese
 ¼ tsp sea salt
Mushroom Sauce
 1 tbsp olive oil
 10 cremini (baby bella) mushrooms, thinly sliced
 4 cloves garlic, minced
 ½ cup chicken broth
 1 cup unsweetened almond milk
  cup grated parmesan cheese
 ½ tsp sea salt
 ¼ tsp black pepper

Directions

Cook the Green Beans
1

Preheat oven to 375°F. Bring a large pot of water to a boil. Grease a large casserole dish with olive oil and set aside.

2

Add the green beans to the pot of water and boil for 4-5 minutes, until almost tender but still crisp. Drain the green beans and transfer to a bowl of ice water to stop the cooking process. Drain after a few minutes in the ice bath and set aside.

Crispy Onion Topping
3

Heat the olive oil in a large pan over medium-high heat.

4

Add the thinly sliced onions and cook, stirring occasionally, for 5-8 minutes, until they are tender and starting to brown. Remove from heat and transfer to a medium mixing bowl.

5

Add the almond meal to the same pan you used to cook the onions. Cook, stirring frequently, for 3-5 minutes, until the almond meal turns lightly golden. Watch closely as it will burn quickly.

6

Remove from heat and transfer to the bowl with the onions. Add the grated parmesan and sea salt. Toss until well combined. Set aside.

Mushroom Sauce
7

Heat the olive oil in the same pan, then add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until tender.

8

Add the minced garlic and cook for another minute, until fragrant.

9

Sprinkle the chickpea flour over the mushrooms and stir to combine.

10

Slowly whisk in the chicken broth and mix until smooth.

11

Whisk in the almond milk and bring to a simmer. Let simmer for 2-3 minutes, or until thickened.

12

Stir in the grated parmesan, sea salt, and pepper. Mix until the cheese is melted.

Assemble and Bake
13

Add the green beans to the mushroom sauce and toss until the green beans are well coated.

14

Pour the green bean mixture into the prepared baking dish and evenly spread the crispy onion mixture over the top.

15

Bake, uncovered, for 25-30 minutes, until the top is golden brown.

Healthy Green Bean Casserole from Scratch

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