Lightened Green Bean Casserole

Discover a healthier twist on a classic holiday favorite with this Lightened Green Bean Casserole. Made with fresh green beans, a creamy homemade mushroom sauce, and a crisp Parmesan-panko topping, this dish delivers all the comforting flavors you love without the heavy ingredients. By using low-fat milk and skipping the canned soup, this recipe offers a lighter, from-scratch alternative that doesn’t skimp on taste. Perfect for Thanksgiving, Christmas, or any cozy dinner, this casserole is easy to prepare and bakes to golden perfection in just 30 minutes. Serve it as a crowd-pleasing side dish that’s sure to impress!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 500 grams fresh green beans, trimmed and halved
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 250 grams mushrooms, finely chopped
• 240 milliliters low-sodium chicken or vegetable broth
• 240 milliliters milk (preferably low-fat or unsweetened plant-based milk)
• 2 tablespoons all-purpose flour
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 60 grams panko breadcrumbs
• 30 grams Parmesan cheese, grated
• 1 as needed cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Fill a large pot with water and bring it to a boil. Add 1 teaspoon of salt and the green beans. Cook for 4-5 minutes until tender-crisp, then drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds, until fragrant.

Step 4

Add the mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.

Step 5

Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1 minute to remove the raw taste of the flour.

Step 6

Gradually add the chicken or vegetable broth, stirring constantly to avoid lumps. Then, slowly stir in the milk. Continue to cook, stirring, until the mixture thickens, about 3-4 minutes.

Step 7

Season the sauce with salt and black pepper. Remove from heat and gently stir in the blanched green beans until well coated.

Step 8

Transfer the green bean mixture to a greased 9x13-inch (23x33 cm) baking dish.

Step 9

In a small bowl, mix the panko breadcrumbs and Parmesan cheese. Lightly spray the breadcrumb mixture with cooking spray, then sprinkle it evenly over the casserole.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling around the edges.

Step 11

Let the casserole rest for 5 minutes before serving. Enjoy your lightened green bean casserole!

Nutrition Facts

Serving size	(1475.7g)

Amount per serving	% Daily Value*
Calories	919.1

Total Fat 29.9g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 40.1mg	0%
Sodium 2394.0mg	0%
Total Carbohydrate 127.7g	0%
Dietary Fiber 20.7g	0%
Total Sugars 42.7g
Protein 50.7g	0%

Vitamin D 118.9IU	0%
Calcium 899.1mg	0%
Iron 10.5mg	0%
Potassium 2480.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.4%

Protein: 20.6%

Carbs: 52.0%