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.
this looks amazing!! i am NOT a green bean casserole fan, but i think i could get on board with this version. i especially love the crispy shallots.
This looks great and typically I am not a huge green bean casserole fan. I should give this a try.
On Thanksgiving day I usually pick a few of my absolute favorite things that I only get a few times a year (my sisters corn casserole or chocolate chip pie) and then pass on others that I can have anytime (canned crescent rolls). I don’t go hog wild on the big day but I also don’t restrict out of fear (which I used to do… so so so sad!). Love this Thanksgiving post series!
I was totally thinking of making a healthier version this year, thanks for doing the searching for me, this looks great!
Oh my! I’m getting the stuff to make this tomorrow. I’ll have to sub regular sweet onions as shallots don’t agree with me, but it looks yummy! I’m assuming you used dry grated parm, not fresh? Thanks Kristin. <3
And as for Thanksgiving, I’ve learned over the years, it’s just another meal. I’ll do the turkey and a veggie, maybe a salad, but there’s no reason to throw away everything I’ve worked so hard for, just for one meal. So many other things to be thankful for than the food.
Yep!
This looks so good, I think I will have to try this! I have been looking for a good green bean casserole the past couple days. We’re approaching Thanksgiving with a plan! We pretty much got our menu laid out. Also, did you post this today (11/16)? Because it says November 15. Just thought I’d tell you! :)
I have everything on hand for this dish! Woohoo!
Do you think I could sub soymilk for the 1%?
Hmmm, I’m not sure, I’ve never cooked with soy milk!
I’m going to try it and I’ll let you know. I’m just lactose intolerant so that much milk is a no go for me. Cooking with soymilk (or almond) is always a hit or miss for me. We’ll see tonight!
Oooh, I don’t think I would use soy milk in this case. Since the recipe calls for 3 cups (which is a lot) and makes up the whole base of the dish, the difference in flavor will be much greater than if you just needed a splash. I would use almond milk before soy, but the best choice in this case would probably be Lactaid!
From one substituter to another (my hubby is Lactose Intolerant and has other allergy issues), try halving – or even quartering – a recipe like this so that you don’t waste too much food if it ends up being a bust!
YUM I can almost smell it from here!
This is my favorite part of Thanksgiving!!
Have you ever tried adding roasted chicken or something to it before putting it into the oven to make it an entire meal? Maybe it’s just the college budgeter in me?!
P.S. LOVE your blog!
We always avoid this dish – I have no idea why! I might have to make this one on Thanksgiving now – looks amazing!
This looks and sounds fabulous! My sister requested someone make a green bean casserole this year and I don’t think anyone has signed up yet. Perhaps I should get on that. :)
I am making this for sure. Green bean casserole is my favorite Thanksgiving food (piled high on top of the mashed potatoes!), so if this is even better than the standard, I am sold.
goodness, this sounds fantastic. i normally avoid green bean casserole because i HATE fried onions with a passion, but i would definitely try this!