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Lighter From-Scratch Green Bean Casserole Best Easy Recipe

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A lighter, from-scratch green bean casserole with crispy onions that’s creamy without being heavy, crispy without being greasy, and perfect for holiday gatherings or weeknight dinners.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed and halved
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 ½ cups low-fat milk (2% or whole)
  • ½ cup low-sodium vegetable broth
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon ground nutmeg
  • 2 large yellow onions, thinly sliced into rings
  • ½ cup all-purpose flour
  • ½ cup panko breadcrumbs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ cup buttermilk
  • 2 tablespoons olive oil

Instructions

  1. Bring a large pot of salted water to a boil. Trim the ends off the green beans and cut them in half crosswise. Boil for exactly 3 minutes until bright green and crisp. Drain and transfer to a bowl of ice water for 2 minutes, then drain again and pat dry. Set aside.
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, whisk together ½ cup flour, panko, 1 teaspoon salt, ½ teaspoon pepper, and garlic powder. In a small bowl, pour buttermilk. Dip onion rings into buttermilk, let excess drip off, then toss in flour mixture until coated. Place in a single layer on the baking sheet. Drizzle with olive oil and toss gently. Bake for 15-18 minutes, flipping halfway, until golden and crispy. Let cool on the baking sheet.
  3. In a large skillet over medium heat, melt 1 tablespoon butter. Add sliced mushrooms and diced onion. Cook for 6-8 minutes until mushrooms release liquid and start to brown. Add minced garlic and cook for 1 minute. Transfer to a plate and set aside.
  4. In the same skillet, melt remaining 1 tablespoon butter over medium heat. Whisk in 3 tablespoons flour and cook for 1 minute, stirring constantly. Slowly pour in milk while whisking continuously. Add vegetable broth and continue whisking until sauce thickens, about 3-4 minutes. Stir in ½ teaspoon salt, ¼ teaspoon pepper, smoked paprika, and nutmeg. Taste and adjust seasoning.
  5. Reduce oven temperature to 375°F (190°C). In a large bowl, combine blanched green beans, mushroom-onion mixture, and cream sauce. Stir gently until well coated. Transfer to a 9×13-inch baking dish and spread evenly. Bake for 20 minutes until bubbly and hot.
  6. Remove casserole from oven and sprinkle crispy onions evenly over the top. Return to oven and bake for another 10-12 minutes until onions are deeply golden and edges are bubbling. Let rest for 5 minutes before serving.

Notes

Blanch green beans a day ahead and store in fridge. Make crispy onions a day ahead and store in airtight container at room temperature. For a dairy-free version, use vegan butter and unsweetened almond or oat milk. For gluten-free, use gluten-free flour blend and gluten-free panko. To freeze, assemble without baking, wrap tightly, and freeze for up to 3 months. Bake from frozen at 375°F for 45 minutes covered, then 15 minutes uncovered, adding crispy onions during last 10 minutes.

Nutrition

Keywords: green bean casserole, from scratch, lighter, crispy onions, Thanksgiving, holiday side dish, healthy green bean casserole

Find it online: https://sunnysavory.com/lighter-from-scratch-green-bean-casserole-best-easy-recipe/