Green Bean Casserole

This Lighter Green Bean Casserole is made from scratch with fresh green beans, a silky from-scratch mushroom sauce, and crackly baked Parmesan onions. The reliable lighter holiday side dish for Thanksgiving, Christmas, or any family dinner!

This Lighter Green Bean Casserole recipe is a lighter and more wholesome take on the classic side dish that is silky, comforting and SO satisfying. Traditional green bean casserole uses canned green beans, canned cream of mushroom soup and fried onions versus this recipe using fresh ingredients. Made with crisp-tender green beans, a from-scratch mushroom cream sauce and a crackly on

Yes! Assemble the casserole (without the crackly onion topping), cover, and refrigerate for up to 24 hours. Add the onion topping just before baking so it stays nice and crackly.

What goes in

• 2 large yellow onions, thinly sliced
• 1 tablespoon olive oil
• 1/2 cup all-purpose flour
• 1/2 cup panko bread crumbs
• 1/4 cup freshly grated parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 24 ounces fresh green beans, trimmed and cut in half
• 1 tablespoon salt
• 1/4 cup butter
• 1 tablespoon garlic, minced
• 4 ounces mushrooms, diced small
• 1/3 cup all-purpose flour
• 1 1/2 cups half and half
• 1 1/2 cups chicken broth
• 1 tablespoon low-sodium soy sauce
• 1 1/2 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon onion powder
• 1 teaspoon fresh thyme leaves

How it comes together

1. Preheat oven to 450 degrees F.
2. Make the crackly onion topping. Place the sliced onions in a wide bowl and drizzle with olive oil. Toss to make sure the onions are all coated. Add in the flour, breadcrumbs, parmesan cheese, garlic powder and salt, tossing to combine.
3. Bake the onions. Spread the onion mixture out onto a large baking sheet lined with parchment paper and sprayed with nonstick spray. Bake the onions at 450 degrees F for 25 to 30 minutes, tossing halfway through, until crackly and golden brown. Once done cooking, set the onions aside and reduce the heat to 375 degrees F.
4. Blanch the green beans. While the onions are cooking, fill a large pot with water and add a tablespoon of salt. Bring to a boil then add in the fresh green beans. Blanch the green beans for 5-6 minutes, until tender, then drain in a colander. Transfer them to a bowl of ice water (ice bath) for a few minutes to stop the cooking process, then drain well and pay dry with a paper towel.
5. Sauté the mushrooms. In a medium saucepan or large skillet on a moderate burner, melt butter then add in garlic and diced mushrooms. Sauté the mushrooms for a few minutes until soft, then add in the flour and stir to combine.
6. Make the sauce. Add in the half and half and chicken broth, bringing to a boil. Stir continuously to remove any lumps, then turn the heat down to medium-low and continue cooking for 2 to 3 minutes, until the sauce has thickened up a bit. Mix in the salt, pepper, onion powder and fresh thyme leaves and remove from heat.
7. Assemble the casserole. Transfer the green beans to a 9×13 casserole baking dish coated with nonstick spray and pour the mushroom cream sauce evenly over all the green beans. Top with the crackly onions along with any extra crunch breadcrumbs left on the sheet pan.
8. Bake the casserole. Bake the green bean casserole at 375 degrees F for 15 to 20 minutes, until heated through. Serve and enjoy!