Healthy Green Bean Casserole

This healthy green bean casserole is light on calories and fat but big on flavor.

We eliminated cream and butter from this casserole and replaced it with low fat almond milk. In order to replace the flavor that comes from the fat and butter, we added a splash of white wine and chicken broth to the sauce along with a dash of nutmeg.

We browned the onions to enhance their flavor then kicked it up a notch by adding some balsamic vinegar. We switched the cheese to parmesan which is naturally low in fat but has a ton of flavor. The result is a delicious green bean casserole that won’t weigh you down.

4.84 from 6 votes

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Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: servings

Calories: 110kcal

Author: Dahn Boquist

Ingredients

FOR THE CRUNCHY TOPPING

¾ cup Panko Bread crumbs
¼ cup grated parmesan cheese
¼ cup chopped parsley
1 tablespoon olive oil
½ teaspoon salt

FOR THE GREEN BEAN CASSEROLE

1-½ pounds fresh green beans trimmed and cut in half
1 tablespoon olive oil
1 large white onion thinly sliced
3 tablespoons balsamic vinegar
16 ounces button mushrooms sliced
4 cloves of garlic minced
3 tablespoons flour
⅓ cup white wine
¾ cup chicken broth
1 cup unsweetened almond milk
½ cup grated parmesan cheese
¾ teaspoon salt
¼ teaspoon pepper
¼ teaspoon nutmeg

Instructions

Pre-heat the oven to 375°F.
Combine the Panko bread crumbs, parmesan, parsley, olive oil, and salt in a small mixing bow. Stir until well combined and set aside.
Bring a large pot of water to a boil and toss in a tablespoon of salt. When the water boils, add the beans and cook for 4 to 5 minutes.
While the beans are cooking place some ice water in a large bow. When the beans are finished cooking, drain them in a colander and then dump then in the ice water to stop them from cooking. Set them aside.
Heat the olive oil in a large oven proof skillet then add the onions. Cook the onions for 10 to 15 minutes, stirring occasionally, until they are dark brown.
Add the balsamic vinegar and cook for about a minute longer. Scrape the onions into a bowl and set them aside.
Add the sliced mushrooms to the same skillet that you cooked the onions. Cook the mushrooms stirring frequently. They should release some liquid, then continue to cook them until most of the liquid is evaporated, about 8 to 10 minutes.
Add the minced garlic to the mushrooms, then add the flour and cook for 1 to 2 minutes.
While continually whisking, slowly pour in the wine, chicken broth and almond milk.
Bring the mixture to a simmer while stirring frequently. Cook for 5 to 6 minutes until it has a thick gravy consistency.
Stir in the Parmesan cheese, salt, pepper, and nutmeg.
Stir the onions into the mushroom mixture then toss in the green beans until they are all combined.
Sprinkle the Panko bread mixture on top and place it in the oven for 15 to 20 minutes.

Notes

To make this casserole ahead of time:

After you cook the beans and make the mushroom sauce, combine everything in a baking dish or cast iron skillet then cover it and freeze it for up to two weeks.

When you are ready to eat the casserole, place it in a pre-heated oven at 350°F for 45 to 50 minutes. Sprinkle the Panko topping on during the last 10 to 15 minutes of bake time.

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