The best healthier Green Bean Casserole that is perfect for any holiday meal and tastes absolutely amazing. Jump to Recipe keyboard_arrow_down
This is a sponsored conversation written by me on behalf of Knorr®. The opinions and text are all mine.
This year I am all about taking classic holiday dishes and giving them a lighter, modern twist.
Today’s task - the ultimate canned soup classic - Green Bean Casserole. However, we are ditching the canned mushroom soup, canned green beans, and canned crispy onions to make an incredibly tasty, fresh version of this beloved dish.
Trust me, it is so much better than the canned version and just as easy to make.
There are two secrets to making a lightened up Green Bean Casserole. The first is nailing that crispy onion topping without reaching for a can or deep fryer. The second, and most important, is creating a super flavorful mushroom gravy without depending on tons of heavy cream, butter, or canned soup. This is where my secret ingredient comes in.
One of my all-time favorite ways to build rich, deep flavor without a million ingredients or tons of fat is to use Knorr® Selects Vegetable Bouillon cubes. I like to think of these as little flavor bombs that add rich, deep, umami flavor without needing to spend hours making homemade stock or adding tons of spices and herbs. All the flavor you need is packed into these convenient little cubes.
The other reason I like using Knorr Select Bouillon cubes is that they are free from artificial flavors, colors, preservatives, and MSG – all of which can be common in bouillon cubes. This is a cleaner option, which I feel better about using.
Now that you know the secret, let’s talk about what makes this recipe so good. First – it starts with fresh green beans that are cooked until tender crisp. No mushy green beans in this casserole.
Next comes the mushroom gravy. It starts with cremini mushrooms sautéed in a touch of butter and lots of garlic. Once they get nice and tender, it’s time to make the gravy using low fat milk, whole wheat flour, and the Knorr Vegetable Bouillon.
The bouillon adds that rich, savory flavor that makes the gravy taste indulgent without using all the butter and heavy cream traditionally used in green bean casserole. This is tossed with the green beans.
To finish things off, you can’t have green bean casserole without the crispy onion topping. For mine, I always start with shallots, since they have plenty of onion flavor without the bite. Those are cooked down and then tossed with toasted Panko breadcrumbs and sliced almonds. The almonds add nuttiness and are always a good idea with green beans.
Everything takes a trip to the oven and within about 15 minutes, you have the most amazing, lightened up, flavor packed Green Bean Casserole. It should be on every holiday table in my opinion.
Can I make this in advance?
Since you want the green beans to be fresh with some crunch, I don’t recommend making this ahead of time. However, you can blanch the green beans and make the mushroom gravy 1-2 days in advance. Then just assemble and bake.
Recipe Ideas and Tips
- Kick up the holiday flavor with some fresh nutmeg in the mushroom gravy.
- For more onion flavor, use a red onion or sweet Vidalia onion in place of the shallots.
- Add fresh herbs like thyme or rosemary.
- For a gluten-free option, use gluten-free breadcrumbs.
- For a vegan option, use plant-based milk.
- If you love cheese, consider adding some Parmesan cheese to the breadcrumb topping and mushroom gravy.
Ready to make this recipe? I bought my Knorr Vegetable Bouillon at El Super or you can find it wherever Knorr products are sold.
Lightened Up Green Bean Casserole with Almonds
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- 2 lbs. green beans
- 2 tbsp butter, divided
- 1 cup shallots, thinly sliced
- 1/2 cup panko breadcrumbs
- 1/4 cup sliced almonds
- 10 oz. cremini mushrooms, sliced
- 3 U garlic cloves, minced
- 2 tbsp white whole wheat flour
- 2 cups reduced fat milk
- 2 U Knorr® Selects Vegetable Bouillon cubes
- Salt and pepper to taste
Preheat the oven to 400 degrees Fahrenheit.
Bring a large pot of water to a boil. Add the green beans and cook 3-4 minutes until bright green and tender crisp. Immediately add to an ice bath to stop the cooking. Strain and dry.
Melt 1 tbsp. of butter in a pan over medium heat. Add the shallots and cook 5-7 minutes until tender but still maintaining their shape. Remove. Add the breadcrumbs to the pan and toast for 1-2 minutes until light brown. Add to the cooked shallots. Stir in the sliced almonds. Set aside.
Wipe out the pan with a paper towel. Add the remaining 1 tbsp. of butter. Once melted, add the mushroom and cook 6-8 minutes until tender. Add the garlic and cook 1 minute. Add the flour and stir well. Cook for 1 minute. Add the milk and bouillon cubes. Bring to a simmer and cook for 6-8 minutes, stirring often, until thick and creamy. Taste and season with salt and pepper as needed.
Spray a large baking dish with cooking spray. Add the green beans and mushroom gravy, Stir to combine. Add the crispy onions on top.
Bake for 20-25 minutes until browned and bubbly. Serve.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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