Thanksgiving is all about comfort food, right? It’s a time for gathering with loved ones and sharing dishes that feel like a warm hug. For many of us, that means a table loaded with classics. But what if we could keep all that flavor and make it a little bit better for us?
That’s where this amazing recipe comes in. We are taking the beloved green bean casserole and giving it a fresh makeover. No canned soups here. Just real, wholesome ingredients coming together to create one of the best Healthy Thanksgiving Recipes you will ever serve. It’s creamy, it’s crunchy, and it is full of flavor.
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Why You’ll Love This Recipe
Let’s be honest, homemade just tastes better. This recipe ditches the processed stuff for a rich and savory mushroom sauce made completely from scratch. You get to control the ingredients, which is a huge plus.
It is packed with fresh green beans that have a wonderful, crisp texture. They are not mushy like their canned counterparts. This simple swap makes a world of difference in the final dish.
And can we talk about the topping? We are making a crispy onion and almond meal topping that is simply fantastic. It provides the perfect crunch to balance the creamy sauce. It’s one of those Thanksgiving Recipes Side Dishes that will have everyone asking for seconds.
This recipe is also incredibly versatile. It fits right in if you are looking for Vegetarian Thanksgiving Recipes with a simple swap. It’s a dish that proves that Healthy Thanksgiving Recipes do not have to be boring. They can be vibrant, delicious, and the star of the show.
Ingredients
Here is what you will need to gather. The list might look long, but it is all simple stuff that comes together beautifully.
For the Green Beans
- 2 lbs fresh green beans, trimmed
For the Crispy Onion Topping
- 1 tablespoon olive oil
- 1 large yellow onion, thinly sliced
- ½ cup almond meal
- ¼ cup parmesan cheese, grated
- ¼ teaspoon sea salt
For the Mushroom Sauce
- 1 tablespoon olive oil
- 8 to 10 medium cremini mushrooms, thinly sliced
- 4 cloves garlic, minced
- 3 tablespoon chickpea flour
- ½ cup low sodium chicken broth
- 1 cup unsweetened almond milk
- ⅓ cup parmesan cheese, grated
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Step By Step Instructions
Ready to put it all together? Let’s walk through it. This is one of my favorite Healthy Thanksgiving Side Dishes to assemble.
Step 1: Prep Your Station and Green Beans
First, let’s get everything ready. Preheat your oven to 375 degrees F. Grab a large casserole dish and lightly grease it with some olive oil. Set it aside for later.
Next, bring a large stockpot of water to a boil on the stove. While you wait for the water to boil, you can get your green beans trimmed if you haven’t already.
Once the water is boiling, carefully add the green beans. Let them boil for about 4 to 5 minutes. You want them to be almost tender but still have a little bit of a crisp bite. We will finish cooking them in the oven.
Prepare a large bowl with ice water. As soon as the beans are done boiling, drain them and immediately plunge them into the ice water. This little trick is called blanching, and it stops the cooking process right away. This keeps your beans vibrant green and crisp.
Step 2: Make the Crispy Onion Topping
Now for the best part, the crunchy topping. Heat one tablespoon of olive oil in a large frying pan over medium high heat. When the oil is hot, add your thinly sliced onions.
Cook the onions, stirring them every now and then, for about 5 to 8 minutes. You’re looking for them to get soft and just start to brown around the edges. Once they are there, take them out of the pan and put them in a medium mixing bowl.
In the same pan, add the almond meal. Toast it over the heat, stirring it almost constantly, for 3 to 5 minutes. It will start to turn a lovely light golden color. Be sure to watch it closely, as it can burn quickly.
Once toasted, add the almond meal to the bowl with the cooked onions. Stir in the grated parmesan cheese and sea salt. Toss it all together until it’s nicely combined, and then set it aside. Your topping is ready to go.
Step 3: Create the Creamy Mushroom Sauce
Let’s make that delicious sauce. Using the same pan again, because who likes doing extra dishes, heat a little more olive oil. Add the sliced mushrooms and cook them for 4 to 5 minutes, until they are tender.
Now add the minced garlic. Cook it for just another minute until you can smell that wonderful garlic aroma. Keep stirring so it does not burn.
Sprinkle the chickpea flour over the mushrooms and stir it all together. This is going to act as our thickener. Slowly pour in the low sodium chicken broth while whisking continuously. This helps to create a smooth, lump free sauce.
Next, whisk in the unsweetened almond milk. Bring the whole mixture to a simmer and let it cook for 2 to 3 minutes. You will see it start to thicken up nicely.
Turn off the heat and stir in the remaining parmesan cheese, sea salt, and black pepper. Keep stirring until the cheese is completely melted and the sauce is smooth. This is the heart of our Healthy Thanksgiving Recipes casserole.
Step 4: Assemble and Bake the Casserole
It’s time to bring it all together. Take your chilled green beans and add them to the pan with your creamy mushroom sauce. Gently toss everything until the beans are fully coated.
Pour this green bean mixture into the greased casserole dish you prepared earlier. Spread it out evenly. Finally, sprinkle that amazing crispy onion topping all over the top. Make sure you get an even layer for maximum crunch.
Place the casserole dish in your preheated oven. Bake it uncovered for 25 to 30 minutes. You will know it is done when the top is golden brown and the sauce is bubbly around the edges. It will smell incredible.
How To Store Leftovers
If you happen to have any leftovers, storing them is easy. First, let the casserole cool down completely to room temperature. This is important to prevent condensation from making the topping soggy.
Once cooled, cover the casserole dish tightly with plastic wrap or aluminum foil. You can also transfer the leftovers to an airtight container. Store it in the refrigerator for up to 3 or 4 days.
When you are ready to enjoy it again, you can reheat it in the oven at 350 degrees F for about 15 to 20 minutes, or until warmed through. This will help crisp up the topping again. Microwaving works too, but the topping will be softer.
Tips
Want to make this one of your go to Thanksgiving Recipes Side Dishes? Here are a few extra pointers. If you want to get a head start, you can assemble the casserole a day in advance. Just prepare the green bean and sauce mixture, place it in the dish, cover, and refrigerate. Add the crispy onion topping just before you bake it.
For a vegetarian version, simply swap the chicken broth for vegetable broth. It’s an easy substitution that makes this dish suitable for everyone at the table, expanding your options for Vegetarian Thanksgiving Recipes.
Don’t have fresh green beans? You can use frozen green beans in a pinch. Just make sure to thaw them completely and pat them dry before you blanch them. This will prevent any extra water from thinning out your sauce.
Feel free to experiment with the mushrooms. While cremini mushrooms are great, you could also use a mix of wild mushrooms for a deeper, earthier flavor. This recipe is a great base for your own creative touches.
Conclusion
There you have it. A fresh, flavorful, and satisfying green bean casserole that fits perfectly into your menu of Healthy Thanksgiving Recipes. It’s a classic dish reinvented with wholesome ingredients, proving that you do not have to sacrifice flavor to eat well during the holidays.
This dish is more than just a side. It’s a celebration of good food and good company. I hope this recipe brings a little extra joy and deliciousness to your Thanksgiving table this year. Enjoy every creamy, crunchy bite!
FAQ
Can I Make This Recipe Vegan?
Yes, you absolutely can. To make this a vegan friendly dish, you’ll need to make two simple swaps. Use vegetable broth instead of chicken broth, and substitute your favorite dairy free parmesan cheese alternative for the regular parmesan.
What Kind of Mushrooms Are Best?
This recipe calls for cremini mushrooms, which have a wonderful savory flavor. However, you could also use white button mushrooms. For an even richer taste, a mix of shiitake and cremini mushrooms would be fantastic.
Is This Recipe Gluten Free?
Yes, it is. We use chickpea flour to thicken the sauce and almond meal for the topping, both of which are naturally gluten free. It’s a great option if you’re looking for gluten free Healthy Thanksgiving Side Dishes.
How Do I Know When the Casserole Is Done?
You will know the casserole is ready when the sauce is bubbling around the edges of the dish and the crispy onion topping has turned a nice golden brown color. This usually takes about 25 to 30 minutes in a 375 degree F oven.
Healthy Green Bean C casserole
A fresh, homemade take on the classic green bean casserole. This creamy and crunchy side dish uses whole ingredients and a from-scratch mushroom sauce, making it a delicious addition to any holiday table.
Requirements
Ingredients
Instructions
- Preheat oven to 375°F. Lightly grease a large casserole dish.
- Bring a large stockpot of water to a boil. Add green beans and boil for 4-5 minutes until crisp-tender. Drain and immediately transfer to an ice water bath to stop cooking.
- For the topping, heat 1 tbsp olive oil in a large frying pan over medium-high heat. Add sliced onions and cook for 5-8 minutes until soft and starting to brown. Transfer onions to a bowl.
- In the same pan, toast the almond meal over medium heat, stirring constantly for 3-5 minutes until light golden. Add to the bowl with the onions.
- Stir the grated parmesan cheese and sea salt into the onion mixture. Set aside.
- For the sauce, heat another tablespoon of olive oil in the same pan. Add mushrooms and cook for 4-5 minutes until tender. Add garlic and cook for 1 minute more.
- Sprinkle chickpea flour over the mushrooms and stir. Slowly whisk in the chicken broth, followed by the almond milk, until smooth.
- Bring the sauce to a simmer and cook for 2-3 minutes to thicken. Remove from heat and stir in the remaining parmesan cheese, sea salt, and black pepper until melted and smooth.
- Add the blanched green beans to the sauce and toss to coat. Pour the mixture into the prepared casserole dish.
- Sprinkle the crispy onion topping evenly over the green beans.
- Bake uncovered for 25-30 minutes, until the topping is golden brown and the sauce is bubbly.
Notes
Make-Ahead: You can assemble the casserole (without the topping) a day in advance. Cover and refrigerate, then add the topping just before baking.
Vegetarian Option: To make this vegetarian, simply substitute the chicken broth with vegetable broth.
Frozen Beans: If using frozen green beans, thaw them completely and pat them dry before blanching to avoid a watery sauce.
Nutrition
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