FREE 5-Ingredient Recipe EBook

• Why You Need My Healthy Green Bean Casserole Recipe
• Ingredients & Substitutions
• How To Make Healthy Green Bean Casserole
• My Recipe Tips
• Make Ahead Instructions
• Serving Ideas
• My Tools For This Recipe
• Healthy Green Bean Casserole (Easy Recipe) Recipe card
• Gratitude Moment
• Recipe Reviews

I used to think I hate green bean casserole until I started making it myself — and realized the processed versions with canned ingredients have it all wrong. (Sorry, not sorry.) My healthy green bean casserole has a smooth and creamy mushroom sauce with cream cheese (not canned soup!). It’s got green beans that are actually crisp-tender. And it has a lighter fried onion topping that’s still crispy . This dish is hearty without being heavy, and it’s just what your holiday spread needs. Make it with me for a classic and cozy holiday side that tastes fresh!

Why You Need My Healthy Green Bean Casserole Recipe

• Creamy mushroom sauce without processed ingredients – Yes, you can make green bean casserole without mushroom soup! Instead of the canned stuff, my recipe has a quick, silky smooth sauce from scratch. It’s similar to my creamy mushroom sauce , but I make the sauce for this green bean casserole with cream cheese instead. It thickens it without any flour, kind of like my creamed spinach .
• Fresh, crisp tender green beans – Just say no to those sad canned green beans! Fresh ones taste so much better.
• Healthier crispy fried onion topping – They’re flavorful and crisp, but also gluten-free and have less breading than traditional versions.
• Easier than it looks – Yes, there are 3 components (the green beans, the sauce, and the topping), but each is quick and easy! The prep before baking only takes me about half an hour — and you can make it ahead .
• Classic holiday side dish – My green bean casserole recipe will be the least expected favorite at your holiday table! When I made a holiday spread to photograph it this fall, it was actually the first to disappear.

Ingredients & Substitutions

Here I explain the best ingredients for my easy green bean casserole recipe, what each one does, and substitution options. For measurements, see the recipe card .

Green Beans:

Fresh green beans all the way! Canned or frozen ones are just not the same — and in my opinion they are the whole reason that green bean casserole recipes sometimes get a bad rap.

Trim the green beans and cut them in half so that the pieces are easier to eat.

Fried Onion Topping:

• Onion – I used yellow onion, but feel free to use red or white onion, or even Vidalia onion.
• Olive Oil – Or avocado oil.
• Breadcrumbs – This is a gluten-free green bean casserole, so I use gluten-free panko breadcrumbs , but regular work if they fit your lifestyle. If you want to skip breadcrumbs entirely, you can just use parmesan alone (but it’ll be more melty than crispy) or make my low carb green bean casserole instead.
• Grated Parmesan Cheese – This addition allows my healthy green bean casserole to use less breadcrumbs. Plus, it adds more flavor!
• Sea Salt

Mushroom Sauce:

• Cremini Mushrooms – Sometimes I see these called baby bella mushrooms at the store. You can also use white button mushrooms.
• Broth & Milk – These thin out the sauce together. I recommend reduced sodium broth to prevent your sauce from being too salty, and almond milk to keep it light (but regular dairy milk works). If you’ve got my homemade chicken broth , bone broth , or almond milk on hand, feel free to use those.
• Cream Cheese – Makes the sauce thick and creamy. Let it sit at room temperature to melt into the sauce easily.
• Garlic – Fresh cloves will give you the most flavor, but if you’re short on time, 2 teaspoons of jarred garlic works fine.
• Olive Oil – Or any neutral cooking oil.
• Sea Salt & Black Pepper

How To Make Healthy Green Bean Casserole

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

Blanch The Green Beans:

Bring a large pot or Dutch oven of salt water (I use 1-2 tablespoons of salt per quart of water) to a boil. Add the green beans and blanch, until they turn bright green and are crisp tender.

Drain and immediately run under cold water in a colander to prevent overcooking. Pat dry and transfer to a baking dish . Season with more salt to taste if needed.

Make The Fried Onion Topping:

• Fry the onions. Heat the olive oil in a large skillet over medium heat. (I recommend a 12-inch skillet – 10 inch will work but is more crowded when making the sauce later.) Add the onions and saute until tender and starting to brown.
• Toss with topping. Transfer the onions to a medium bowl. Add the breadcrumbs, parmesan cheese, and salt, and toss to coat.

Make The Mushroom Sauce:

• Saute the mushrooms. Wipe the skillet, then heat more oil over medium-high heat. Saute the mushrooms until browned and soft, letting the liquid evaporate.
• Add the garlic. Reduce heat to medium-low. Move mushrooms aside, add the garlic, and saute until fragrant. Stir together.

• Add the broth and milk. Scrape any browned bits from the pan, and bring to a boil. Simmer the sauce until it’s reduced by half.
• Add the cream cheese. Reduce the heat to low. Move mushrooms to the sides and add the cream cheese in the center. Whisk until melted and smooth.
• Simmer again if needed. After the cream cheese melts, if the sauce isn’t thick yet, increase heat to a gentle simmer again and simmer until it thickens. Remove from heat. Season with salt and pepper to your taste.

Assemble:

Pour the sauce over the green beans in the casserole dish. Mix the green bean casserole with cream cheese and mushroom sauce. Top with the fried onions, along with any extra crumbs from the bottom of the bowl.

Bake:

Place your healthy green bean casserole in the oven, and bake until the topping is golden brown.

My Recipe Tips

• Be careful not to overcook the green beans. Blanch them just until they are crisp tender and bright green. I usually just try one to confirm – it should be tender but still have a little bite. Also, don’t forget to run under cold water or plunge into an ice bath, or they’ll overcook from the residual heat.
• When frying the onions, they should get soft but not mushy, with some browning. Preheat the pan first, and if they’re not browning, just bump up the heat. The heat you need can vary depending on the pan you use and your stove.
• When sauteing the mushrooms, you might need to adjust the heat. Medium-high heat will help the liquid evaporate, but you can reduce heat to medium if mushrooms start to brown too much.
• For the sauce, add a little more salt than you’d think you need. It’ll be just right when you mix it with the sweet green beans.
• After adding the cream cheese, it’s normal for it to look clumpy at first. Keep whisking over low heat until it’s completely smooth. I sometimes need to simmer it for a couple of minutes afterward to thicken more, but this can vary depending on exactly how much you reduced the liquid beforehand. Be careful not to let it boil too high, to avoid scorching. The sauce also tends to get more smooth when mixing with the green beans.
• Didn’t reduce the liquid enough and ended up with a thin sauce? You can just simmer for longer after adding the cream cheese, or worst case, add a thickener. About a tablespoon of cornstarch or arrowroot powder, or 1/4 teaspoon of xanthan gum, will do the trick. Mix with a little broth first and then stir into the sauce.

Make Ahead Instructions

You’re probably making a lot of Thanksgiving recipes for this holiday, so it gets hectic! Anything I can make ahead always feels like such a win, and this healthy green bean casserole is one of those.

You can blanch the green beans and make the mushroom sauce in advance. Feel free to fry the onions ahead as well, but I recommend tossing with the parmesan and breadcrumbs right before baking to keep the crunch. You could also assemble the entire casserole in advance (totally done it!), but again, the topping is best if you mix it fresh.

Serving Ideas

My healthy green bean casserole goes perfectly with all your favorite holiday dishes! Here are a few of my faves:

• Thanksgiving Recipes – For the perfect Thanksgiving spread, serve this dish alongside my juicy Thanksgiving turkey , healthy sweet potato casserole , and sugar free cranberry sauce — I’ve got all 3 pictured above! I also like to start things off with a Thanksgiving charcuterie board and Thanksgiving salad !
• Christm as Recipes – Swap the turkey for my prime rib roast or roasted beef tenderloin , and try my roasted potatoes and creamed spinach for side dishes. My Christmas charcuterie board , bacon wrapped water chestnuts , and Christmas salad make festive appetizers.
• Weeknight Mains – Who says this green bean casserole recipe has to be reserved for holidays? If you prep it ahead, I think it’s great for weeknights with roasted chicken , smothered pork chops , or seared salmon .

My Tools For This Recipe

• Dutch Oven – It retains heat well, so your green beans blanch quickly and stay crisp.
• Baking Dish – My go-to that you’ll spot in hundreds of my healthy recipes . It’s pretty enough to serve your healthy green bean casserole right in the dish.
• Large Skillet – I’ve got this one in every size and multiple colors!

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Green Beans:

• 2 lb Green beans (trimmed and cut in half) ▢

Fried Onion Topping:

• 1 tbsp Olive oil ▢
• 1 large Onion (sliced into thin half moons) ▢
• 1/4 cup Gluten-free panko breadcrumbs ▢
• 1/4 cup Grated parmesan cheese ▢
• 1/4 tsp Sea salt ▢

Mushroom Sauce:

• 1 tbsp Olive oil ▢
• 1 lb Cremini mushrooms (sliced) ▢
• 4 cloves Garlic (minced) ▢
• 1 1/2 cups Chicken broth (reduced sodium) ▢
• 1 1/2 cups Unsweetened almond milk (or dairy milk) ▢
• 6 oz Cream cheese ▢
• 1/2 tsp Sea salt (to taste) ▢
• 1/4 tsp Black pepper (to taste) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Green Beans:

1. Brush a large baking dish with olive oil or spray with cooking spray.
2. Bring a large pot of salt water (1-2 tablespoons of salt per quart of water) to a boil. Add the green beans and blanch for 2-3 minutes , until they turn bright green and are crisp tender.
3. Drain and immediately run under cold water in a colander to prevent overcooking. Pat dry.
4. Transfer the green beans to the baking dish. Season with more salt to taste if needed. Set aside.

Fried Onion Topping:

1. Heat the olive oil in a large skillet over medium heat. (I recommend a 12-inch skillet – 10 inch will work, but is more crowded when making the sauce later.) Add the onions and sauté for 4-5 minutes , until the onions are tender and starting to brown.
2. Transfer the onions to a medium bowl. Add the breadcrumbs, parmesan cheese, and salt. Toss to coat.

Mushroom Sauce:

1. Wipe down the large skillet you used for the onions. In the same skillet, heat a tablespoon of olive oil over medium-high heat. Add the mushrooms and saute for 5-6 minutes , stirring occasionally but not constantly, until mushrooms are browned and soft, and any liquid evaporates. Medium-high heat will help the liquid evaporate, but you can reduce heat to medium if mushrooms start to brown too much.
2. Reduce heat to medium-low. Push the mushrooms away from the center of the pan and add the garlic. (Add a little more oil if the pan is dry.) Saute for about 1 minute , until fragrant. Once the garlic has cooked a bit, stir together with the mushrooms.
3. Add the broth and almond milk to the pan and use a wooden spoon to scrape any browned bits from the bottom (this is called deglazing). Increase heat to bring to a gentle boil, then simmer for about 10 minutes , until the liquid volume reduces by half.
4. Reduce the heat to low. Push the mushrooms to the sides again and add the cream cheese in the center. Stir the cream cheese into the liquid using a whisk, until melted and smooth.
5. After the cream cheese melts, if the sauce isn’t thick yet, increase heat to a gentle simmer again and simmer for 2-3 minutes .
6. Remove from heat. Season with salt and pepper to taste.

Assembly:

1. Preheat the oven to 400 degrees F (204 degrees C).
2. Pour the mushroom sauce over the green beans in the casserole dish. Mix to coat evenly.
3. Top the casserole with the fried onion topping. Sprinkle any extra crumbs from the bottom of the bowl on top.
4. Bake the healthy green bean casserole for 20-25 minutes , until the topping is golden brown.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips to help you get perfectly crisp-tender green beans, a crispy onion topping, and the right texture in the creamy mushroom sauce. I’ve also got a tip to fix a sauce that’s too thin!
• Store: Keep in an airtight container in the fridge for up to 4 days. I love using any leftovers to make a tasty leftover turkey casserole !
• Make ahead: You can prep most of this green bean casserole recipe in advance! See my make ahead instructions .
• Reheat: Just pop it in the oven at 350 degrees F until warm.
• Freeze: You can store this casserole in the freezer for up to 3 months. Thaw in the refrigerator overnight before heating. The fried onion topping does come out less crunchy, but I think it’s still good!

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Healthy Green Bean Casserole

Gratitude Moment

Here I am with my favorite Thanksgiving plate combo, healthy green bean casserole and all. I also have a closer-up picture of this plate in the post above.

Like I mentioned in my sweet potato casserole recipe , I made this spread earlier in the fall to take the photos for this post — and for my Healthy Holiday Cookbook . I can’t wait to make one of these dishes for the potluck Friendsgiving we have every year!

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Healthy Green Bean Casserole (Easy Recipe)

Make my healthy green bean casserole with cream cheese, mushrooms, fresh green beans, & crispy onion topping. An easy side for Thanksgiving!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/green-bean-casserole/

Ingredients

Green Beans:

• 2 lb Green beans (trimmed and cut in half)

Fried Onion Topping:

• 1 tbsp Olive oil
• 1 large Onion (sliced into thin half moons)
• 1/4 cup Gluten-free panko breadcrumbs
• 1/4 cup Grated parmesan cheese
• 1/4 tsp Sea salt

Mushroom Sauce:

• 1 tbsp Olive oil
• 1 lb Cremini mushrooms (sliced)
• 4 cloves Garlic (minced)
• 1 1/2 cups Chicken broth (reduced sodium)
• 1 1/2 cups Unsweetened almond milk (or dairy milk)
• 6 oz Cream cheese
• 1/2 tsp Sea salt (to taste)
• 1/4 tsp Black pepper (to taste)

Instructions

Green Beans:

1. Brush a large baking dish with olive oil or spray with cooking spray.
2. Bring a large pot of salt water (1-2 tablespoons of salt per quart of water) to a boil. Add the green beans and blanch for 2-3 minutes , until they turn bright green and are crisp tender.
3. Drain and immediately run under cold water in a colander to prevent overcooking. Pat dry.
4. Transfer the green beans to the baking dish. Season with more salt to taste if needed. Set aside.

Fried Onion Topping:

1. Heat the olive oil in a large skillet over medium heat. (I recommend a 12-inch skillet – 10 inch will work, but is more crowded when making the sauce later.) Add the onions and sauté for 4-5 minutes , until the onions are tender and starting to brown.
2. Transfer the onions to a medium bowl. Add the breadcrumbs, parmesan cheese, and salt. Toss to coat.

Mushroom Sauce:

1. Wipe down the large skillet you used for the onions. In the same skillet, heat a tablespoon of olive oil over medium-high heat. Add the mushrooms and saute for 5-6 minutes , stirring occasionally but not constantly, until mushrooms are browned and soft, and any liquid evaporates. Medium-high heat will help the liquid evaporate, but you can reduce heat to medium if mushrooms start to brown too much.
2. Reduce heat to medium-low. Push the mushrooms away from the center of the pan and add the garlic. (Add a little more oil if the pan is dry.) Saute for about 1 minute , until fragrant. Once the garlic has cooked a bit, stir together with the mushrooms.
3. Add the broth and almond milk to the pan and use a wooden spoon to scrape any browned bits from the bottom (this is called deglazing). Increase heat to bring to a gentle boil, then simmer for about 10 minutes , until the liquid volume reduces by half.
4. Reduce the heat to low. Push the mushrooms to the sides again and add the cream cheese in the center. Stir the cream cheese into the liquid using a whisk, until melted and smooth.
5. After the cream cheese melts, if the sauce isn’t thick yet, increase heat to a gentle simmer again and simmer for 2-3 minutes .
6. Remove from heat. Season with salt and pepper to taste.

Assembly:

1. Preheat the oven to 400 degrees F (204 degrees C).
2. Pour the mushroom sauce over the green beans in the casserole dish. Mix to coat evenly.
3. Top the casserole with the fried onion topping. Sprinkle any extra crumbs from the bottom of the bowl on top.
4. Bake the healthy green bean casserole for 20-25 minutes , until the topping is golden brown.

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips to help you get perfectly crisp-tender green beans, a crispy onion topping, and the right texture in the creamy mushroom sauce. I’ve also got a tip to fix a sauce that’s too thin!
• Store: Keep in an airtight container in the fridge for up to 4 days. I love using any leftovers to make a tasty leftover turkey casserole !
• Make ahead: You can prep most of this green bean casserole recipe in advance! See my make ahead instructions .
• Reheat: Just pop it in the oven at 350 degrees F until warm.
• Freeze: You can store this casserole in the freezer for up to 3 months. Thaw in the refrigerator overnight before heating. The fried onion topping does come out less crunchy, but I think it’s still good!

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)