Lightened Green Bean Casserole

By Ellie

6 Person

90 Minutes

0 Calories

Fresh green beans and baked crispy onions with a savory mushroom gravy made from scratch. A healthy and delicious side dish for your holiday table, or just whenever! We’ll be making this dairy-free by using unsweetened non-dairy milk in the mushroom gravy instead of creams, it’s another great way we’ve reduced both the calories and fat content. Wholesome, easy, and made from scratch with lots of love, it’s simply the best green bean casserole!

Ingredients

Casserole

1 cup unsweetened cashew milk
1 cup vegetable broth
3 tbsp. all-purpose flour
fresh cracked pepper
mineral salt
2 cloves garlic, minced
8 oz. mushrooms, trimmed and sliced
2 tbsp. olive oil
1 pound fresh green beans, trimmed and halved

Crispy Onions

1/4 tsp. mineral salt
2 tbsp. panko bread crumbs
1/4 cup spelt or unbleached all-purpose flour
1 medium onion, thinly sliced

Method

01

Preheat the oven to 475 degrees F. Line a rimmed baking sheet with parchment paper, silpat, or lightly grease with oil.
02

Slice onions and make sure all the pieces are separated. In a large mixing bowl, combine the onions, flour, panko and salt, toss to combine.
03

Spread the onions evenly in a single layer on the baking sheet. Place the baking sheet pan in the oven on the middle rack, and bake until golden brown, approx. 30 minutes.
04

Stir/toss the onions 2 to 3 times during cooking. After about 20 minutes, remove, and set aside, any onions that are cooking too fast. Once done, remove from the oven and set aside. Turn the oven down to 400 degrees F.
05

Fill a large pot 2/3 full with water and add a generous pinch of salt. Bring the water to a boil, add beans and blanch for 7 minutes.
06

Drain beans into a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
07

In a large pan, heat oil over medium-high heat, add mushrooms and cook, stirring occasionally, until mushrooms begin to sweat and release their juices, approx. 4 to 5 minutes.
08

Add the garlic and nutmeg, continue to cook for another 1 to 2 minutes. Sprinkle the flour over and cook, stirring constantly, for 1 minute. Add the broth and let simmer for 1 minute.
09

Lower the heat to medium-low and add the non-dairy milk. Cook until mixture thickens, stirring occasionally, approx. 6 to 8 minutes. Remove from heat.
10

Add the beans and 1/4 of the onions to the mushroom gravy and give a good stir. Place mixture in a baking dish and top with remaining onions. Place in oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Related Tags

Thanksgiving Recipes

Green Bean Recipes

Green Bean Casserole Recipes

Vegan Recipes

Thanksgiving Green Beans Recipes

Lightened Green Bean Casserole

3.7

( By Ellie )

01 Information

Grade medium
Serving 6 servings
Prep Time 20 Mins
Cook Time 70 Mins
Total Time 90 Mins

02 Ingredients

Casserole

1 cup unsweetened cashew milk

1 cup vegetable broth

3 tbsp. all-purpose flour

fresh cracked pepper

mineral salt

2 cloves garlic, minced

8 oz. mushrooms, trimmed and sliced

2 tbsp. olive oil

1 pound fresh green beans, trimmed and halved

Crispy Onions

1/4 tsp. mineral salt

2 tbsp. panko bread crumbs

1/4 cup spelt or unbleached all-purpose flour

1 medium onion, thinly sliced

03 Method

Step 1

Preheat the oven to 475 degrees F. Line a rimmed baking sheet with parchment paper, silpat, or lightly grease with oil.

Step 2

Slice onions and make sure all the pieces are separated. In a large mixing bowl, combine the onions, flour, panko and salt, toss to combine.

Step 3

Spread the onions evenly in a single layer on the baking sheet. Place the baking sheet pan in the oven on the middle rack, and bake until golden brown, approx. 30 minutes.

Step 4

Stir/toss the onions 2 to 3 times during cooking. After about 20 minutes, remove, and set aside, any onions that are cooking too fast. Once done, remove from the oven and set aside. Turn the oven down to 400 degrees F.

Step 5

Fill a large pot 2/3 full with water and add a generous pinch of salt. Bring the water to a boil, add beans and blanch for 7 minutes.

Step 6

Drain beans into a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Step 7

In a large pan, heat oil over medium-high heat, add mushrooms and cook, stirring occasionally, until mushrooms begin to sweat and release their juices, approx. 4 to 5 minutes.

Step 8

Add the garlic and nutmeg, continue to cook for another 1 to 2 minutes. Sprinkle the flour over and cook, stirring constantly, for 1 minute. Add the broth and let simmer for 1 minute.

Step 9

Lower the heat to medium-low and add the non-dairy milk. Cook until mixture thickens, stirring occasionally, approx. 6 to 8 minutes. Remove from heat.

Step 10

Add the beans and 1/4 of the onions to the mushroom gravy and give a good stir. Place mixture in a baking dish and top with remaining onions. Place in oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

04 Author