Lighter Green Bean Casserole

Green Bean Casserole

This green bean casserole is a healthier version of the traditional recipe. The dish is full of flavor from fresh mushrooms, fried onions, and Parmesan cheese. 

Lighter Green Bean Casserole
Makes 6 servings
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  1. 2 tablespoons canola oil
  2. 6 cups (1-inch pieces) thin French green beans (about 1½ pounds)
  3. 1 (8-ounce) package sliced fresh mushrooms
  4. ½ cup chopped onion
  5. ¾ teaspoon salt, divided
  6. 6 tablespoons all-purpose flour
  7. 1 tablespoon chopped fresh thyme
  8. ½ teaspoon garlic powder
  9. ¼ teaspoon ground black pepper
  10. 1½ cups low-sodium chicken broth
  11. 1½ cups 2% reduced-fat milk
  12. ¼ cup lightly packed grated fresh Parmesan cheese
  13. 2 tablespoons toasted slivered almonds
  14. Fried Onions (recipe follows)
  1. Preheat oven to 350°. Spray a 2-quart baking dish with cooking spray.
  2. In a large skillet, heat oil over medium-high heat. Add green beans, mushrooms, onion, and
 ¼ teaspoon salt; cook, stirring occasionally, for
 6 to 8 minutes or until mixture is lightly browned and beans are crisp-tender. Pour vegetable mixture into prepared pan.
  3. In a large saucepan, whisk together flour, thyme, garlic powder, and pepper. Gradually whisk in broth, milk, and remaining ½ teaspoon salt until smooth, and cook, whisking constantly, over medium heat for 8 to 10 minutes or until thickened and bubbly. Remove from heat, and stir in cheese until melted. Pour sauce onto bean mixture in pan, and sprinkle with almonds.
  4. Bake for 20 minutes or until hot and bubbly. Top with hot Fried Onions, and serve immediately.
Paula Deen Magazine
Fried Onions
Makes about ½ cup
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  1. ¼ cup canola oil
  2. 1 cup sliced onion
  3. 2 tablespoons all-purpose flour
  1. In a medium skillet, heat oil over medium-high heat. In a shallow bowl, toss together onion and flour, shaking off excess. Cook onion in hot oil, turning occasionally, for 2 minutes or until golden brown. Remove onion with a slotted spoon, and let drain on paper towels. Use immediately.
Paula Deen Magazine