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Lightened Up Fresh Green Bean Casserole Recipe

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4.6 from 22 reviews

This Lightened Up Fresh Green Bean Casserole offers a healthier twist on the classic comfort dish with fresh green beans, caramelized onions, mushrooms, and a creamy sauce made with low-fat half and half. Topped with whole wheat panko and freshly grated Parmigiano Reggiano, it’s baked to bubbly, golden perfection, making it a nutritious and delicious side for any meal.

Ingredients

Units Scale

Vegetables

  • 2 pounds fresh trimmed green beans, snapped in half
  • 1 large sweet onion, very thinly sliced
  • 16 ounces cremini mushrooms, chopped
  • 3 garlic cloves, minced or pressed

Seasonings and Herbs

  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon thyme
  • 1/4 teaspoon oregano
  • 1/4 teaspoon freshly grated nutmeg

Fats and Oils

  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter

Dairy and Stock

  • 1 1/4 cups low-sodium chicken stock
  • 1 cup low-fat half and half
  • 2 tablespoons freshly grated Parmigiano Reggiano cheese

Other

  • 2 tablespoons flour
  • 1/2 cup whole wheat panko bread crumbs

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees F to prepare for baking the casserole after assembling.
  2. Caramelize Onions: Heat a large oven-safe skillet over low heat and add olive oil, thinly sliced onions, and 1/4 teaspoon salt. Stir to coat the onions, cover, and cook gently for about 20 minutes until they are caramelized, stirring occasionally to prevent burning.
  3. Blanch Green Beans: While onions cook, bring a large pot of water to a boil. Add the green beans and cook for 5 minutes. Drain and rinse them with cold water to stop cooking, then set them aside to air dry.
  4. Prepare Panko Topping: In a small bowl, mix the whole wheat panko bread crumbs with thyme and oregano. Set aside for topping the casserole later.
  5. Cook Mushrooms and Garlic: Remove caramelized onions from the skillet and set aside. Add butter to the skillet, then add chopped mushrooms. Cook for 6 to 8 minutes until they release their juices and soften. Stir in half of the caramelized onions and the minced garlic and cook for 30 seconds until fragrant.
  6. Make Sauce: Increase heat to medium-high and sprinkle flour over the mushroom mixture. Stir well and cook for 2 to 3 minutes to form a roux. Gradually pour in chicken stock and low-fat half and half, stirring constantly. Bring the mixture to a bubble and cook for another 2 to 3 minutes until it slightly thickens. Season with remaining salt, pepper, and nutmeg, then stir in 1 tablespoon of grated Parmigiano Reggiano cheese.
  7. Add Green Beans: Toss the blanched green beans into the sauce mixture and combine well to coat all the beans evenly with the creamy sauce.
  8. Assemble and Bake: Spread the green bean mixture evenly in the oven-safe skillet or transfer to a baking dish if preferred. Top with the remaining caramelized onions, the seasoned panko mixture, and the remaining tablespoon of Parmigiano Reggiano cheese. Bake in the preheated oven for 25 minutes until the casserole is bubbly and the bread crumbs are golden brown on top.
  9. Serve: Remove the casserole from the oven and serve immediately as a comforting, lightened side dish perfect for any meal.

Notes

  • For a vegetarian version, substitute vegetable broth for chicken stock.
  • Make sure to dry the green beans well after blanching to avoid a soggy casserole.
  • Caramelizing onions slowly over low heat enhances their sweetness and adds depth to the dish.
  • Whole wheat panko can be replaced with regular panko if unavailable, but wheat adds extra fiber.
  • This casserole is best served fresh but can be reheated in the oven to retain its crispy topping.

Find it online: https://yummelle.com/lightened-up-fresh-green-bean-casserole-recipe/