Homemade Green Bean Casserole

Have you ever wanted to make a homemade Green Bean Casserole for your holiday feast, but lacked a straightforward, easy recipe? Here’s a beautiful, simple recipe for a lighter version of this Thanksgiving favorite. It may be healthier than the traditional style casserole, but it’s just as creamy, delicious, and easy to make! Be sure to add this sweet potato casserole with oatmeal cookie crust or this one-pan roasted broccoli to this year’s feast as well!

Homemade Green Bean Casserole

I’ve been making this side dish recipe for several years and it’s always a hit at the holiday table. There are so many things to love about this number. For starters, you’re omitting the typical, canned, cream of mushroom soup, and all the salt that comes with it, and you’re making your own. But, don’t be afraid of this “from scratch” idea. This recipe offers an uncomplicated, traditional white sauce that starts with a simple roux. And don’t worry if that’s not familiar either…it’s basically flour and oil combined in a saucepan and heated for a minute. Then liquids are added and the thickening magic happens. Don’t worry, you’ll have it down after this recipe.

Another healthier improvement I’ve made to the traditional green bean casserole…kick the fried onions to the curb and substitute with panko bread crumbs. Yeah, I love those yummy onions too, but…I love toasted panko, and all its crispiness…even better!

There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.

You will need these ingredients for Homemade Green Bean Casserole:

• 1 lb. or 4 cups green beans (trimmed, cut into pieces)
• 2-3 tbsp olive oil
• 1/2 yellow onion (minced)
• 3 cloves garlic (finely grated)
• 1/2 lb. mushrooms (chopped)
• 1/4 cup all purpose flour
• 1 cup 1% milk
• 1 cup reduced-sodium vegetable stock
• pinch nutmeg
• pinch dried thyme
• 1 tsp salt
• 1/8 tsp black pepper
• 1/2 cup Panko bread crumbs
• 1 tbsp olive oil (melted)

Kitchen tools you may find helpful:

• 3-quart sauce pot
• stainless tongs
• large nonstick skillet
• silicone spatula
• 10″ x 7″ casserole dish

If you’d like more healthy, holiday dishes, check out my Brussels Sprout Slaw. It’s my unique twist on a Waldorf salad, made with raw, shredded Brussels Sprouts, apples, dried cranberries, and almonds, tossed in a light, apple cider vinaigrette. Or check out my Cranberry Crack holiday condiment…perfect over warm, brie cheese. Only 3 ingredients…and pomegranate seeds are one of them! Both dishes are virtually stress-free, perfect for your holiday meal.

MORE SIDE DISHES YOU MIGHT LIKE:

1. Potatoes Au Gratin have been a favorite in many households. Add bacon and leeks and you have a delicious side dish that everyone will love!
2. Speaking of potatoes, these potatoes are roasted in a cast iron skillet in a savory broth that makes them irresistible.
3. We usually only think of stuffing, some call it dressing, at Thanksgiving. But really it can be enjoyed with poultry any time of year. Try my stuffing with parsley, sage, rosemary & thyme (anyone remember the song?) next time you make it.
4. If you’re looking to add some southwestern flair to your dinner, this Spanish rice with black beans and corn is a great side dish.

Healthier Green Bean Casserole

This 'healthier' green bean casserole is made with a homemade white sauce using 1% milk and reduced-sodium vegetable broth instead of canned mushroom soup. It's also topped with Panko bread crumbs.

5 from 1 vote

IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Print It Rate It Save ItSaved!

Cook ModePrevent your screen from going dark

Course: Sides

Cuisine: American

Servings: 6

50 minutes mins

Calories: 157

Author: Amanda Davis

Ingredients

• ▢ 1 lb. or 4 cups green beans trimmed, cut into pieces
• ▢ 2-3 tbsp olive oil
• ▢ ½ yellow onion minced
• ▢ 3 cloves garlic finely grated
• ▢ ½ lb. mushrooms chopped
• ▢ ¼ cup all purpose flour
• ▢ 1 cup 1% milk
• ▢ 1 cup reduced-sodium vegetable stock
• ▢ pinch nutmeg
• ▢ pinch dried thyme
• ▢ 1 tsp salt
• ▢ ⅛ tsp black pepper
• ▢ ½ cup panko bread crumbs
• ▢ 1 tbsp olive oil melted

Instructions

• Preheat oven to 375°
• In a 3-quart pot filled with water and 1 teaspoon salt, boil green beans until slightly softened (3-5 minutes).
• Heat a nonstick, 3 quart skillet over medium-high flame, add olive oil; heat until shimmering.
• Add onion, garlic, and mushrooms; sauté until lightly browned (3-5 min).
• Add flour and stir until veggies absorb it.
• Add milk, vegetable stock, nutmeg, thyme, salt, and pepper; occasionally whisk until sauce begins to thicken (3-6 min).
• Once thickened, pour sauce over green beans in 1.5 quart casserole dish.
• In a small bowl, combine Panko and olive oil; sprinkle evenly over surface of casserole.
• Cover and bake for 30 minute until bubbling; remove cover and place under low-flame broiler a few minutes to brown Panko topping.

Nutrition

Serving: 1PORTION | Calories: 157cal | Carbohydrates: 18g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 605mg | Potassium: 368mg | Fiber: 3g | Sugar: 6g | Vitamin A: 682IU | Vitamin C: 11mg | Calcium: 91mg | Iron: 1mg

Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!