Health Green Bean Casserole
This Healthy Green Bean Casserole incorporates fresh green beans, savory mushrooms, and a creamy dairy-free sauce into your menu for a wholesome twist on the classic Green Bean Casserole. Enjoy a healthier, flavorful holiday side dish that your entire family will love.
Ingredients
- 2 pounds fresh green beans , trimmed
- 2 tablespoons vegan butter , you can also sub with ghee or unsalted butter if you're not dairy-free
- 1 small onion , diced
- 2 cloves garlic , minced
- 2 cups sliced cremini or portobello mushrooms
- 1 teaspoon fine sea salt , more or less to taste
- 1/4 teaspoon freshly ground black pepper , more or less to taste
- 2 tablespoons almond flour , you can also sub with gluten-free fine oat flour, cassava flour or gluten-free 1-to-1 baking flour, regular all purpose flour works too if you're not gluten-free
- 1/2 cup low sodium chicken broth , you can also sub with vegetable broth if you're plant-based
- 3/4 cup unsweetened almond milk , or preferred milk of choice
- 1/2 cup coconut cream , you can also sub with dairy-free creamer of your choice or heavy cream if you're not dairy-free
- 1/2 cup vegan or regular Mozzarella , shredded
For the crispy topping:
- 3/4 cup finely crushed gluten-free crackers , we like Simple Mills for a grain-free option. You can also sub with finely crushed pork rinds or finely crushed Parmesan crisps, such as Whisps if you're not plant-based
- 3 strips crisp cooked vegan or regular bacon , chopped into pieces. Optional.
Instructions
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Bring a large pot of salted water to a boil. Add the green beans and cook until just crisp, tender, about 6 minutes. Drain in a colander and immediately transfer to a large bowl of ice water, to stop the cooking process. Drain and set aside.
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Preheat oven to 375 F. Grease a 9x13 casserole dish and set aside.
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Melt butter in a large skillet over medium-high heat. Sauté the onions and garlic, for about 3-4 minutes, until softened. Stir in the mushrooms along with salt and pepper and continue cooking until brown, about 3-4 minutes.
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Sprinkle the flour over top and cook for 1-2 minutes. Stir in the broth until smooth then slowly add the milk and cream while continuously stirring to prevent any lumps from forming. Continue cooking and stirring until the sauce reduces and thickens - taste and season with additional salt and pepper as needed.
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Add green beans to skillet with the sauce and mix until the green beans are well covered.
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Transfer the green bean mixture to the prepared casserole dish. Top with cheese, bacon (if using) and sprinkle with crushed crackers / pork rinds / Parmesan crisps and bacon, if using.
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Bake in oven for about 15-18 minutes, or until bubbly and topping is golden brown. Serve hot.
Recipe Notes
How to store:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to three days.
- Freezer: For freezing, place the casserole in a freezer-safe container, ensuring it's well sealed. It can be frozen for up to three months.
- Reheating:
- Oven: Cover the dish with aluminum foil to prevent excessive drying. Bake in preheated oven at 350 F for 15-20 minutes or until the casserole is heated through.
- Microwave: You can also microwave in smaller portions on a covered microwave-safe plate on medium power in 1-minute increments, checking the temperature after each minute until it's heated to your liking. Be careful not to overcook, as it may become mushy
How to Make Ahead:
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- Prepare the Casserole: Follow the green bean casserole recipe up to assembling the casserole, stopping just before baking.
- Refrigerate: Cover the casserole dish tightly and refrigerate for up to 24 hours.
- Baking: When ready to serve, preheat the oven to 375°F (190°C) and bake the refrigerated casserole for about 20-25 minutes until heated through and the topping is golden brown.