This holiday classic isn’t just for Thanksgiving and Christmas—you can enjoy this tasty, veggie-rich casserole any time of year.
When I was living in Australia, I decided to host an “American dinner” for my small church. Barbecue pulled pork, angel food cake, sweet potato casserole, and, of course, green bean casserole all seemed like a natural fit. Everyone showed up and seemed impressed by this display of American fare. But when they started piling the green bean casserole onto their pulled pork sandwiches, I realized I really wasn’t in the United States anymore! Ever since, this tasty dish has been a favorite to serve any time I have international guests. You never know what you might learn about the delicious staple most of us grew up eating on holidays.
The original, classic recipe used a lot of ingredients that don’t seem that healthy. I like this version because it skips the canned soup in favor of making that creamy sauce from scratch. The result is a rich, flavor-packed combination that draws out the earthy essence of green beans while delivering a satisfying crispy-topped texture without those dried French-fried onions, too.
A short history of green bean casserole
Many classic recipes have humble beginnings on the back of food packages. And green bean casserole is no exception. In 1955, Dorcas Reilly and her team at the Campbell’s Soup Test Kitchen created the original recipe to showcase the brand’s Cream of Mushroom Soup alongside other vegetables—a combination that remains popular more than 70 years later.
Although Campbell’s Soup management was initially hesitant, the recipe was eventually included in free pamphlets distributed at grocery stores and printed on soup cans. Since then, green bean casserole has become an enduring staple of American holiday celebrations.
How do I store leftovers?
Store green bean casserole leftovers in an airtight container in the fridge for up to 4 days. You can also freeze completely cooled casserole for up to 3 months, though the texture will change. Thaw overnight in the fridge. For crisp results, reheat your casserole in a 350°F oven for about 10 to 15 minutes.
Serving suggestions
For a delightfully balanced meal, serve up your healthy green bean casserole with some hearty meat or poultry dishes, like this Cranberry Chicken Salad Recipe, Easy Low-Carb Paleo Meatloaf or Air-Fryer Meatballs. Additional delicious sides that pair nicely with veggie casseroles include Parsnip Fries, Orange-Glazed Carrots, and Crock-Pot Sweet Potatoes. Finish with a light dessert, like Healthy Cottage Cheese Cheesecake or Healthy Chocolate Peanut Butter Muffins.
Ingredients
- 2 pounds fresh green beans trimmed
- 2 tablespoons olive oil divided, plus more for greasing
- 1 large yellow onion thinly sliced
- 8 ounces cremini mushrooms sliced
- 3 cloves garlic minced
- 1/2 tablespoon fresh thyme leaves optional
- 3 tablespoons whole wheat flour
- 1/2 cup low-sodium chicken broth or vegetable broth
- 1 cup unsweetened almond milk
- 1/2 cup grated Parmesan cheese divided
- Salt and black pepper to taste
- 1/2 cup whole wheat panko breadcrumbs
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish with a little olive oil.
- Bring a large pot of salted water to a boil. Add the green beans and cook for 3 to 5 minutes. Immediately plunge them into an ice water bath, and then drain well.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion and sauté until soft and lightly browned, about 5 minutes. Transfer the onions to a bowl.
- In the same skillet, pour in the remaining 1 tablespoon of olive oil. Add the sliced mushrooms and sauté until they are browned, about 5 minutes. Then, mix in the minced garlic and thyme, cooking for an additional 1 minute.
- Sprinkle 3 tablespoons whole wheat flour over the mushrooms and stir for 1 minute.
- Slowly whisk in the chicken broth and almond milk. Stir continuously until the sauce begins to thicken, about 3-5 minutes. Then, mix in 1/4 cup of the Parmesan until smooth. Season with salt and pepper.
- In the prepared baking dish, layer the blanched green beans. Pour the mushroom sauce over them. Gently stir in the sautéed onions.
- In a small bowl, combine the whole wheat panko breadcrumbs with the remaining 1/4 cup grated Parmesan cheese. Sprinkle this topping evenly over the casserole.
- Bake until bubbly and golden, about 25-30 minutes.
- Let rest for 5 minutes before serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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