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This holiday season enjoy a lighter, healthier version of the classic green bean casserole recipe constituted of scratch with no canned soup.

Best Green Bean Casserole Recipe

You’ll love this contemporary tackle the classic green bean casserole! This easy recipe is constituted of scratch, and is the proper addition to your holiday table. The proper side dish to accompany your Thanksgiving Turkey together with all of the fixins like Sweet Potato Casserole, Cranberry Sauce, Stuffing and Mashed Potatoes. You may see all my Thanksgiving recipes here.

Confession: I strongly dislike mushy green beans. I’ve all the time wondered green been casserole is so popular? Yr after yr, I’ve been asked to post a healthy green bean casserole recipe, and I’ve opted out since the considered mushy canned green beans in canned cream of mushroom soup doesn’t do it for me. I’m very particular in regards to the texture of my green beans. I really like them roasted and cooked until tender-crisp, sauteed with a bit of garlic and oil, and even in a salad. But frozen or canned green beans – I can do without them.

I used to be inspired to do this casserole made completely from scratch. I put the dish within the oven and crossed my fingers. When it was done, I served myself a plate and liked it a lot that I had two servings. This positively delicious green bean casserole is a keeper and is the proper addition to your holiday table.

• fresh green beans, blanched in order that they remain tender and crisp
• shallots are used here within the green bean mixture and more on top, you can even use onions of their place
• seasoned breadcrumbs or panko breadcrumbs, for the crisp shallot topping that replaces the standard french-fried onion
• grated Romano or Parmesan cheese
• fresh or dried thyme
• sliced mushrooms corresponding to cremini or button
• 1 cup milk and flour to make the sauce
• chicken stock or chicken broth, or vegetable broth for vegetarian
• olive oil is used rather than butter

Learn how to Make Green Bean Casserole from Scratch

On this recent lighter version, I take advantage of fresh green beans in my green bean casserole. I blanched them in boiling water for two minutes in order that they wouldn’t turn to mush. When you like them soft, I’d boil them for 6-8 minutes.

Is green bean casserole higher with canned or fresh?

There is no such thing as a doubt in my mind that in the event you want the very best green bean casserole, you might want to use fresh green beans. The flavour, texture and color will probably be so significantly better than canned.

Suggestions & Variations:

• Cut the green beans in half, so it’s easier to serve.
• To make it gluten-free: Sub gluten free panko for breadcrumbs and use gluten free flour mix rather than all purpose flour.
• For more flavor, try adding just a few cloves of garlic or a bit of bacon or pancetta to the breadcrumb topping.
• Halve the recipe to feed a family of 4.

More Holiday Side Dishes You’ll Love:

Lightened Up Green Bean Casserole with Shallot Crumb Topping

160 Cals
7 Protein
22 Carbs
6 Fats

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hr

A lightened up, healthier version of the classic green bean casserole constituted of scratch, no canned soup.

• 2 lbs green beans, cut in half, trimmed and washed

For The Green Bean Topping

• 1 tbsp olive oil
• 1 cup shallots, finely diced
• 1/2 cup seasoned breadcrumbs, or gluten free panko
• 1 tbsp grated Romano or Parmesan cheese
• 1/2 tsp dried thyme, or 1 tsp fresh

For the green bean mixture:

• 1 tbsp olive oil
• 1/3 cup shallots, minced
• 16 oz sliced mushrooms, (I used cremini)
• salt and black pepper, to taste
• 1/4 cup flour, or gluten free flour
• 1 cup reduced sodium chicken broth, or vegetable broth for vegetarian
• 1 cup 2% milk
• 1/4 cup grated Pecorino Romano cheese

• Boil a big pot of water, add the green beans to the boiling water and blanch for two minutes (or 6-8 minutes in the event you like them softer). Drain in a colander and rinse under cold water or an ice bath to stop them from cooking.

• Meanwhile make the topping, heat a medium-sized skillet over medium heat.  Add the shallots and sauté about 3-5 minutes, stirring occasionally until golden brown.

• Reduce heat to medium-low, add breadcrumbs, grated cheese and thyme; sauté until golden brown, about 5-6 minutes, stirring steadily, careful to not burn.

• Preheat the oven to 375F. Flippantly spray a 13 x 9 inch baking dish.

• Heat oil in a big sauté pan over medium-high heat. Add shallots and sauté 1 to 2 minutes. Add mushrooms, season with salt and pepper and sauté 6-8 minutes, stirring occasionally.

• Sprinkle flour over the mushrooms, stir continually for a few minute, then slowly add chicken stock, then milk.

• Bring to a low boil, and cook stirring occasionally until thickened, about 3 minutes. Stir in grated cheese.

• Add blanched green beans and blend well, season with salt and pepper as needed; pour into prepared baking dish.

• Top with toasted breadcrumbs and bake about half-hour.

Serving: 1/eighth of recipe, Calories: 160kcal, Carbohydrates: 22g, Protein: 7g, Fat: 6g, Sodium: 280.5mg, Fiber: 4g, Sugar: 2g

WW Points Plus: 4

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