Healthy Green Bean Casserole
Fresh, bright and definitely still a comfort food, my healthy Green Bean Casserole is a delicious side dish at Thanksgiving or any meal you need an amazing side dish for!
Servings 8 servings
Calories 205kcal
Ingredients
- 1 pound green beans trimmed
Sauce
- 5 tbsp butter
- 2 tbsp flour
- 1 cup chicken broth
- 1 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped onion
- 2 cups mushrooms chopped
- 1 cup shredded cheese of your choice
Crunchy Onion Topping
- 2 tbsp butter
- 1 small onion
- 1 cup panko bread crumbs
Instructions
- Preheat oven to 375° F.
- Rinse and trim green beans. Cook according to your texture preference. For a more crisp green bean, boil for 5 minutes. For a softer green bean, boil for 10 minutes or cook in the Instant Pot for '0' minutes. Once cooked, place green beans in a 9x9 baking dish.
Sauce
- Melt butter in a saucepan over medium-low heat. Whisk in flour and continue whisking until the mixture is smooth and bubbly, making a roux.
- Remove the saucepan from heat and slowly add in chicken broth and milk, whisking continuously. Whisk until combined, then return to the heat. Add in 2 tbsp chopped onion and all the mushrooms.
- Bring to a gentle boil and simmer for 5-10 minutes, until thickened. Mixture will continue to thicken as it cools. Salt and pepper to taste. Stir in shredded cheese until melted.
Crispy Onion Topping
- Saute onions in 1 tbsp of butter until they are soft. Set onions aside.
- In the same pan, add remaining butter and saute the panko until browned. Stir the onions and panko together.
- Time to assemble! Stir the creamy sauce and green beans together and place in your baking dish. Sprinkle the crispy onion topping on top.
- Place in the oven, uncovered, and bake for 25-30 minutes, until the top is golden brown. Serve warm.
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