Description
This Healthy Green Bean Casserole with Crispy Onions offers a delightful twist on the classic dish by using fresh green beans and a flavorful, creamy mushroom sauce topped with a crispy onion crust made from scratch. Perfectly balanced with herbs and cheese, it’s a comforting side dish that brings a fresh, homemade feel to any meal.
Ingredients
Scale
For the Crispy Onion Topping:
- 2 large yellow onions, thinly sliced
- 1 Tbsp olive oil
- 1/2 cup all-purpose flour
- 1/2 cup panko bread crumbs
- 1/4 cup freshly grated parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp salt
For the Green Beans:
- 24 oz fresh green beans, trimmed and cut in half
- 1 Tbsp salt (for blanching)
- 1/4 cup butter
- 1 Tbsp garlic, minced
- 4 oz mushrooms, diced small
- 1/3 cup all-purpose flour
- 1 1/2 cups half and half
- 1 1/2 cups chicken broth
- 1 1/2 tsp salt (for sauce)
- 1 tsp pepper
- 1/2 tsp onion powder
- 1 tsp fresh thyme leaves
Instructions
- Prepare the crispy onions: In a large bowl, toss the thinly sliced onions with olive oil, flour, panko bread crumbs, parmesan cheese, garlic powder, and salt until well coated. Spread them evenly on a baking sheet lined with parchment paper. Bake at 400°F (205°C) for about 15-20 minutes, stirring halfway, until golden brown and crispy. Remove from oven and set aside.
- Blanch the green beans: Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the green beans and blanch for 3-4 minutes until bright green and slightly tender. Drain the green beans and immediately plunge them into ice water to stop the cooking process. Drain again and set aside.
- Make the mushroom sauce: In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and diced mushrooms, cooking until the mushrooms are softened and browned, about 5 minutes. Sprinkle the flour over the mushrooms and stir well to coat, cooking for 1-2 minutes to eliminate the raw flour taste.
- Add liquids and seasonings: Gradually whisk in the half and half and chicken broth to the mushroom-flour mixture to avoid lumps. Continue whisking until the sauce thickens slightly. Season with salt, pepper, onion powder, and fresh thyme leaves. Simmer gently for 3-5 minutes until the sauce is creamy and flavorful.
- Combine green beans with sauce: Add the blanched green beans to the mushroom sauce and stir to coat them evenly. Remove from heat.
- Assemble and bake the casserole: Pour the green bean mixture into a greased casserole dish. Evenly sprinkle the crispy onion topping over the green beans. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until the topping is golden and the casserole is bubbling.
- Serve warm: Remove the casserole from the oven and allow it to rest for a few minutes before serving. Enjoy as a hearty side dish to your favorite main courses.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Make sure to drain the blanched beans well to avoid a watery casserole.
- You can prepare the crispy onions a day ahead for convenience.
- Fresh thyme can be replaced with 1/2 teaspoon dried thyme if necessary.
- To make this dish gluten-free, use gluten-free flour and gluten-free panko breadcrumbs.
