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Healthier Green Bean Casserole

Course: Side Dish
Cuisine: American
Type: No Meat
Cooking Method: Oven
Diet: Vegetarian
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 9 people
Author: Tiffany
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Equipment

  • Stock pot
  • Large bowl
  • Slotted spoon
  • Medium stockpot
  • Measuring cups + spoons
  • Small bowl
  • 9x13 baking dish

Ingredients

Green Beans

  • 2 lbs green beans cut int 1-2-inch pieces
  • water + ice

Cream of Mushroom Soup

  • 2 Tbsp butter
  • 1 cup mushrooms diced
  • 1 tsp thyme
  • 2 tsp salt divided
  • ½ tsp pepper
  • 1 clove garlic minced
  • 1 tsp onion powder
  • 2 Tbsp all-purpose flour
  • ½ cup beef stock or homemade chicken stock
  • ½ cup milk

Topping

  • 2-4 Tbsp Parmesan shredded
  • ½ cup breadcrumbs
  • 1 Tbsp dried parsley
  • 2 Tbsp dry minced onion

Instructions

Blanch the Green Beans:

  • Fill a 5-6 quart stockpot halfway with water. Bring it to a boil. Meanwhile, create an ice bath by filling a large bowl with ice water.
  • Working in batches, put the green beans into the boiling water and cook for 2 minutes. Use a kitchen timer to ensure they don’t overcook.
  • Immediately remove the beans from the boiling water and put them in the ice bath. Let the beans sit in the ice bath for 2 minutes, then remove from the water into a colander to strain. As the beans cool, preheat the oven to 375F.

Prepare the batch of homemade cream of mushroom soup:

  • In a medium stockpot, melt 2 Tbsp butter over medium heat.
  • Add 1 cup mushrooms, 1 tsp thyme, 1 clove garlic (minced), 2 tsp salt, ½ tsp pepper, 1 tsp onion powder. Cook until the mushrooms start to soften, about 5-7 minutes.
  • Add 2 Tbsp flour to the pot and stir to coat. Let the flour cook for about 1 minute, stirring occasionally.
  • Add ½ cup milk and ½ cup beef broth and whisk well to incorporate the flour into the liquid.
  • Bring the mixture to a boil and whisk well until the soup is very thick, anywhere from 2-5 minutes.
  • Taste the soup (careful, it will be hot) and add additional salt if needed.

Prepare the topping:

  • Combine all of the topping ingredients in a small bowl. When the oven is preheated, place the blanched green beans in a casserole dish. (I recommend an 8”x8” dish for one pound of beans and a 9” x 13” dish for 2 pounds of beans.)
  • Pour the prepared homemade cream of mushroom soup over the top of the beans.
  • Sprinkle the topping evenly over the top and bake for 25-30 minutes, or until the top is golden and bubbly.