This healthy green bean casserole is a delicious lightened up version of the classic green bean casserole! Everyone in my family loves this light and tasty green bean casserole for Thanksgiving. No cans or cream of sketchiness!
Course Side Dish
Cuisine American
Keyword Healthy Green Bean Casserole
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 6servings
Calories 203kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
1poundfresh green beans(rinsed and trimmed)
8-12ouncesbutton mushrooms(trimmed and sliced)
4-6ouncesfrench fried onions(homemade or store bought)
Blanch green beans by bringing a pot or skillet of water to boil, adding green beans, then removing after 3-5 minutes. You'll want them bright green and slightly tender. While the green beans are cooking, add ice and water to a large bowl and set aside. This will serve as your "ice bath" to shock the green beans and prevent them from continuing to cook. No mushy green beans here! Once the beans have finished boiling, drain them in a colander, pop em in the ice bath, and then drain again.
Set aside.
Next melt your butter in a skillet on medium-high heat.
Add the mushrooms, along with a sprinkle of garlic powder, salt, and pepper.
Saute, stirring occasionally, until the mushrooms begin to give up some of their liquid.
Next add the minced garlic and 1/4 tsp nutmeg and continue to cook for another 1 to 2 minutes.
Add your flour and stir to combine.
Cook for 1 minute and add the broth.
Simmer for about a minute, then decrease the heat to medium-low.
Add your almond milk and cook until the mixture thickens, stirring occasionally, for approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans.
Top with the remaining onions.
Place into the oven and bake until bubbly for approximately 15 minutes.
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!