Lighter Green Bean Casserole is a lighter yet satisfying version of green bean casserole. Take a second scoop of this holiday staple!
Today I’m sharing a healthy yet decadent-tasting vegetable side dish that might just revolutionize your holiday dinner table: Lighter Green Bean Casserole with Crispy Shallots.
Throw out every memory you have of gloopy green bean casseroles from holidays past, and instead imagine crisp-tender steamed green beans in a light and silky mushroom-cheese sauce, with fresh parsley and crispy shallots.
We’re talking all the flavor of green bean casserole, in a non belt-busting format. Can you say UPGRADE?
This lighter version of the classic uses low-fat milk plus fresh mushrooms to create a homemade creamy mushroom sauce that’s very waistline friendly, but tastes anything but. Special enough for any holiday, but so delicious you won’t want to wait for one to make it!
Start by steaming fresh, trimmed green beans until they’re crisp tender.
Classic Green Bean Casserole recipes use canned green beans, which are super soft, but for this lightened up version I like the green beans to retain a little snap.
Set the beans aside then make the crispy shallot topping.
Crispy shallots mimic the fried canned onion rings that typically top green bean casserole, but there’s no breading needed, and the shallots are pan vs deep fried.
Peel the shallots then slice them into very thin rings and separate the layers.
Pan-fry the shallot rings in extra virgin olive oil until light golden brown — it only takes a minute or two — then transfer them to a paper towel-lined plate and sprinkle with salt. Set aside.
To the same skillet, add sliced mushrooms then saute until the mushrooms release their liquid. Once the liquid has cooked off, add dried thyme, garlic, salt, and pepper then saute for another minute.
Scoop the mixture into a large mixing bowl then set aside.
Again, to the same skillet add low fat milk whisked together with gluten-free or all-purpose flour (dish will not be GF if using AP flour.)
Season with salt and pepper then cook, stirring constantly, until the mixture is thick and bubbly.
Scoop the sauce into the bowl with the mushrooms then add the green beans plus chopped parsley and grated parmesan cheese then stir well to combine.
Scoop the mixture into a casserole dish, top with the crispy shallots and a dusting of a bit more parmesan cheese, then bake until golden brown and bubbly. SO GOOD!
As if this recipe couldn’t get any better, it’s make-ahead, too!
Skip the shallot frying step and assemble the dish up until the baking part, then cover and refrigerate. The next day, fry the shallots then add to the top of the green beans and bake. Enjoy!
Ingredients
- 1-1/2 lbs fresh green beans, trimmed
- 1/4 cup extra virgin olive oil
- 6 medium shallots, sliced into rings (about 1 cup)
- 1 lb button or baby bella mushrooms, sliced
- 6 cloves garlic, pressed or minced
- 1 teaspoon dried thyme
- 3 cups milk, 1% or unsweetened almond milk recommended
- 3 Tablespoons gluten free flour, or AP flour if not gluten free
- 1/3 cup + 2 tablespoons grated parmesan cheese, divided
- 1/2 cup minced fresh parsley
- salt and pepper
Directions
- Preheat oven to 375 degrees then spray a 2-quart baking dish with nonstick spray and set aside.
- Steam green beans until crisp-tender then set aside.
- Heat oil in a medium sized skillet over medium-high heat. Add 1/4 of the shallots then saute, stirring frequently, until golden brown, 1-2 minutes. Transfer shallots to a paper-towel lined plate to drain then sprinkle with salt. Repeat with remaining shallots then set aside.
- Add mushrooms to the remaining oil then saute until the mushrooms have released their liquid. Continue to saute until the liquid has cooked off and the mushrooms are golden brown. Add the garlic, thyme, salt, and pepper then saute for 1 more minute. Transfer mixture to a large mixing bowl.
- In a measuring cup, whisk together milk and flour until well combined then pour into the skillet. Season generously with salt and pepper then bring mixture to a bubble while whisking constantly. Turn heat down to medium/medium-low then stir using a spatula until mixture is thick and bubbly, 10 minutes. Turn off the heat then add the parmesan cheese and stir until smooth. Pour mixture into bowl with mushrooms. Add green beans and parsley to the bowl then stir to combine.
- Spoon green bean mixture into prepared baking dish then top with crispy shallots and remaining parmesan cheese. Bake for 20 minutes or until golden brown on top.
Notes
- From Ellie Krieger
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
How crucial is the parmesan cheese in this recipe? I prefer green bean casserole with fresh green beans and this recipe looks amazing! My tummy can handle goat’s milk but cow’s milk not so much. :(
Hi Amy! It slightly thickens and adds a creaminess to the sauce, so if you’re omitting I would maybe cut down on the liquid a bit!
To stay keto, do you think almond flour could be subbed?
I used this recipe this year, instead of the pioneer woman recipe I have used in the past. I LOVE the addition of mushrooms and herbs. Great recipe. I used rice milk because some lactose intolerant guests. Worked great!
I have been making these since you first posted these in 2011, my family adores them and i get so many compliments. I always give you the credit you deserve for posting this.
Awww, thanks, Sharon!!
This is SO on tomorrow’s menu, and I am beyond excited. One thing I had a question about: I wasn’t able to find lowfat half-and-half at any stores around me, so would you suggest fat-free or regular full fat in replacement? And whole wheat panko wasn’t anywhere to be found either, so I might combine italian breadcrumbs and panko together to make my own topping…
I found your blog and this recipe from How Sweet It Is. I made this dish as my part for Thanksgiving and it was amazingly delicious! Everyone loved it! Thanks, and I will be following your blog now :)
Yum! I made this today for thanksgiving to take over to my in-laws. I snuck a bite and it is divine! A wonderful sophisticated version of the green bean casserole I have loved for years. Thanks (:
This looks fantastic except I really hate mushrooms. Do you think it would still be ok if I skipped the whole mushroom part?
I think it’d be fine if you left them out!
I was assigned green bean casserole for Friendsgiving and refuse to make anything that involves food in a can. I’m tripling this so it serves 30 people! Thanks for another great healthy recipe (that doesn’t involve a can)
So beautiful!! What gorgeous photos! :) I needed to see this today!
OK, I might have to try this. And that is saying something because green bean casserole is my FAVORITE part of the Thanksgiving, Christmas and Easter meals. I could eat the entire casserole all by myself… I heart it that much!
But I gotta say, this recipe looks delightful… I just printed and told my husband that I’m going to give it a try. He about fell over. :)
OMG I had no idea this dish could be made healthy! I love love your pictures girl and you are a great writer,
“Throw out every memory you have of the gloopy glop from Thanksgivings past, and instead imagine steamed, crisp-tender green beans surrounded by a light and silky homemade mushroom-cheese sauce, accented by bright pops of fresh parsley and crispy, pan-fried shallots.”
Good stuff. I’d buy your book. ;-)
I love green bean casserole and this looks fantastic!
Thanksgiving = go big or go home! It’s only one day, it won’t break the bank. Life is for living, and Thanksgiving feasts are for feasting!