Admittedly, I’ve never been the person that loved green bean casserole during Thanksgiving. I just didn’t get the obsession. HOWEVER, a few years back, a bunch of you requested this on Instagram and in our AK Facebook community group, so I knew I had to make it REAL GOOD for ya.
AND OH MY LEONARDO DICAPRIO (or as I like to say OMLD), this healthy green bean casserole was beyond glorious. So creamy, delicious, crunchy, and fresh. I make it almost every year now!
Now that I think about it, I’m really not sure where the original green bean casserole recipe came from. Was it the back of the Campbell’s cream of mushroom soup? Created by a midwestern Grandma with a bunch of random stuff in her cupboard? Beats me, all I know is that it’s a favorite Thanksgiving side dish and that it was in need of a serious makeover.
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What is green bean casserole?
Traditional green bean casserole is made with cream of mushroom soup, green beans, and french fried onions. It can tend to be a little mushy and pretty heavy, which is why I decided to freshen it up for you!
What makes this green bean casserole healthier?
My healthy green bean casserole version is a combination of two homemade classics. I was inspired by Alton Brown’s crunchy onion topping, and then got my filling inspiration from Bon Appétit’s best ever green bean casserole.
Of course, I lightened it up a little more where I could by using WAY less butter, and chicken broth instead of heavy cream. We’re skipping the cream of mushroom soup and making a creamy parmesan gravy sauce instead. SO GOOD.
After the first bite, I knew that this would forever be a family favorite.
What makes this version delicious and unique?
- The homemade creamy garlic parmesan mushroom gravy sauce that the fresh green beans bake in.
- The homemade baked crunchy onions on top.
- The fact that it’s made without cream of mushroom soup. JUST SAYIN’.
Ingredients in healthy green bean casserole
My lightened up take on traditional green bean casserole is full of incredible, savory flavors and the perfect textures thanks to fresh green beans, crispy onions & savory mushrooms. No soupy casserole here! Here’s what you’ll need to make it:
- For the crispy onions: onions, olive oil, all-purpose flour, panko bread crumbs, garlic powder & salt.
- For the green beans: you’ll be using about 2 pounds of fresh green beans in this recipe.
- For the mushrooms: we’re cooking up baby bella mushrooms in butter, thyme, salt & pepper.
- For the sauce: that creamy parmesan sauce is made with butter, all-purpose flour, chicken broth (or vegetable broth), garlic, parmesan cheese, salt & pepper.
Can I make it gluten-free?
Yes! Easily make a gluten-free green bean casserole by using gluten-free all purpose flour and gluten-free bread crumbs in place of the regular ones.
How to make green bean casserole ahead of time
You can easily make this healthy green bean casserole ahead of time to save time during Thanksgiving. Here’s what I recommend:
- Prepare the recipe as directed, including adding the remaining 3/4 of the crispy onions on top, except do not bake the casserole. Wrap with foil and place in the fridge up to 2 days ahead.
- Once ready, bake as directed. Remove foil during the last 20 minutes of baking to crisp up the onions a bit.
- Serve immediately with all your favorite Thanksgiving dishes.
Tools you’ll need
- Baking sheet
- Parchment paper
- Cooking spray
- Large bowl
- Tongs
- Large pot
- Large skillet
- Whisk
- Baking dish
Get all of my kitchen essentials here!
How to store & reheat green bean casserole
- To store: store any leftover green bean casserole covered in the baking pan or in separate, airtight containers in the fridge for up to four days.
- To reheat: simply reheat a portion of the green bean casserole in the microwave, or feel free to re-warm the entire baking dish to enjoy a few more servings.
More Thanksgiving recipes you might like
- Parmesan Bacon Sourdough Mushroom Stuffing
- Spicy Roasted Brussels Sprouts with Parmesan & Chili Crisp
- Dad’s Creamy & Cheesy Au Gratin Potatoes
- 15-Minute Homemade Orange Cranberry Sauce
- Lightened Up Sweet Potato Casserole with Pecan Oat Streusel
- Best Ever Healthy Pumpkin Pie
- World’s Best Banana Cream Pie (with peanut butter cookie crust!)
Don’t forget to check out all of our healthy, delicious Thanksgiving recipes here!
I hope you get a chance to try this healthy green bean casserole recipe out over Thanksgiving. It’s absolutely delicious, makes yummy leftovers and SO much better than the green bean casserole we’re all used to. If you make it be sure to leave a comment & a rating so I know how you liked it!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
The Best Homemade Healthy Green Bean Casserole
Ingredients
- For the onions:
- 2 medium to large yellow onions, thinly sliced
- 1 tablespoon olive oil
- ½ cup all-purpose flour (or whole wheat pastry flour or all purpose GF flour)
- ½ cup panko breadcrumbs (or GF bread crumbs)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- For the green beans:
- 2 pounds fresh green beans, trimmed
- For the mushrooms:
- 2 tablespoons butter
- 1 pound (16 ounces) sliced baby bella mushrooms
- Salt and pepper
- 1 tablespoon fresh thyme leaves
- ½ teaspoon red pepper flakes
- 3 cloves garlic, minced
- For the sauce:
- 3 tablespoons butter
- ¼ cup all purpose flour (or whole wheat pastry flour or all purpose GF flour)
- 2 ¼ cups low sodium chicken broth (or vegetarian broth)
- ½ cup grated parmesan cheese (or pecorino romano for more flavor)
- 1/2 teaspoon garlic powder
- Freshly ground salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and spray with nonstick cooking spray. Set aside.
- Make the onion topping: Place sliced onions in a large bowl, drizzle with 1 tablespoon of olive oil then add in flour, panko bread crumbs, garlic powder and salt. Use your hands to toss to combine, then place onions onto prepared baking sheet and bake for 15-25 minutes, using a tong to toss the onions every 8-10 minutes or so, until nice and crispy.
- Once done cooking, set onions aside. Reduce the heat in the oven to 350 degrees F.
- Cook the green beans: While the onions are cooking, bring a large pot of salted water to a boil. Add green beans in two batches, cooking for about 2-3 minutes per batch. I like to remove the green beans from the water with metal tongs and transfer to a large bowl, then repeat with additional green beans. Set aside.
- Next cook your mushrooms: Place a large skillet over medium-high heat and add in 2 tablespoons butter. Once butter melts, add the mushrooms, salt, and pepper. Cook mushrooms, stirring occasionally, until all liquid is absorbed from mushrooms and they are golden brown; 8 to 10 minutes. Then stir in the thyme, red pepper flakes, and garlic and cook, stirring until fragrant, 1 minute.
- Make the parmesan gravy: In the same skillet you cooked the mushrooms, add in 2 tablespoons of butter and place over medium heat. Once butter melts, whisk in flour and cook for 15-30 seconds until a paste forms, then VERY slowly add 2 cups of the broth, while you continue to whisk away any lumps. You’ll need to whisk pretty vigorously.
- Once smooth, increase heat, and bring mixture to a boil, then reduce heat and simmer for 5 minutes stirring every so often until sauce thickens up a bit, similar to a gravy. If it gets way too thick, add in ¼-½ cup more broth. Once thick, turn off the heat and stir in parmesan cheese and garlic powder. Season with salt and pepper to taste.
- Bake the casserole: Spray a 2 quart baking disk or 9x13 inch baking pan with nonstick cooking spray, or grease with olive oil or butter. Add in green beans, mushrooms and 1/4 of the crispy onions; gently toss together.
- Pour the sauce all over, then cover with foil and bake for 25-30 minutes. Remove foil, add the remaining crispy onions on top and bake for 5-10 more minutes. Serves 8-10
Recipe Notes
- Prepare the recipe as directed, including adding the remaining 3/4 of the crispy onions on top. Do not bake. Wrap with foil and place in the fridge up to 2 days ahead.
- Once ready, bake as directed. Remove foil during the last 10-20 minutes of baking to crisp up the onions a bit.
- Serve immediately with all your favorite Thanksgiving dishes.
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on November 13th, 2018, republished on November 16th, 2021, republished on November 15th, 2022, republished on November 20th, 2024, and republished on November 12th, 2025.
Loved this version of green bean casserole — easy to follow, healthy, and absolutely tasty. My family couldn’t get enough. Thanks for sharing!
So happy to hear that!
Excited to make this for Christmas. The directions (step 8) for the sauce say to add minced garlic but the only minced garlic in the recipe are in the mushrooms. Do I truly add minced garlic at the end of the sauce cooking? Thanks for your help!
My apologies! It’s supposed to be garlic powder, and it is added at the end with the parmesan cheese. I’ve adjusted the recipe to reflect that.
I have made this casserole for Thanksgiving for the last two years. Delicious each time! Very flavorful and much, much tastier than using canned mushroom soup.! Trying to cut down on carbs, can I use almond flour in place of white or wheat flour to coat the onion slices? Also, what do you suggest in place of Panko crumbs? Thanks!
So glad it’s a hit! I actually haven’t tested this recipe with a different flour other than the ones listed, but I’m afraid that a higher-fat flour and bread crumb alternatives won’t crisp up well in the oven.
In the instructionsfor the sauce it mentions minced garlic but is not listed in ingredients do you add garlic with parmesan cheese?
Hi! It’s the last ingredient listed under “For the mushrooms” (3 cloves garlic, minced). You add it at the end of Step 5.
anyway to make this vegan?
Feel free to use vegan butter instead of regular butter. Instead of the parmesan, you can just add a little extra salt, pepper and garlic powder to flavor! 🙂
Can the mushrooms be left out?
Yep!
This recipe looks amazing, but I need to make it about 4-5 days in advance and wondering about freezing it. I have read on other post to put it all together and freeze before baking? Of course the crispy onion toppings do the day of…what would you recommend? Thank you!
This should be fine to assemble as-directed (but leave off the crispy onions), wrap well in plastic wrap and aluminum foil, then freeze. Let it thaw in the fridge before adding the onions and baking as directed — you may just new a few more minutes of baking time!
This was absolutely delicious and came together exactly as the recipe said- but there is NO way the prep time is 30 mins. Definitely give yourself more time. The onions took way longer in the oven to crisp up for step 1. I made this 2 days in advance, and everyone at friendsgiving loved it. Fresh and comforting but not heavy at all. A new staple!
So glad it was a hit! I include all cooking in the “cook time,” so the time to crisp up the onions is included in the cook time 🙂
I tried this recipe , the onion “part” did not turn out . Why would they have been soggy ? I cut them thin.
Is there any suggestions as to just doing a panko type topping & perhaps incorporating onions sautéed with mushrooms?
Thanks
Oh no, so sorry! If you prefer, you can fry them in the pan instead of baking, which will result in a crispier onion. Fry them just in butter over medium heat until golden and then toss in the panko/parm mixture. Add to the recipe as directed and this should help them crisp up more! Alternatively, a broil at the end of baking with the foil off will definitely help them get crispy!
Hello, I absolutely love this recipe and have been using for the past 2 years. I was wondering if I can use frozen green beans that were blanched prior to freezing. Not sure how the freezing would affect the texture.
So glad you love it! I think that should work – I’d suggest thawing them before adding them to the recipe.
This was fast easy and delicious!
THE BEST green bean casserole I’ve ever had! Left out the parm and used cream instead. Never making this with the canned stuff again. So good I’m making it for Christmas too and will be a staple at Thanksgiving from now on. AMAZING recipe.
Perfect! So happy you loved it!
This was so good! I love the crispy onions and the kick from the pepper flakes and cheese. I used Parmesan/romano cheese and it was excellent! The fresh green beans gave it really good texture. Overall pretty simple and super delicious!! Will be making it again!
So good! Glad it was a hit!
It says stir in minced garlic into sauce but the amount isnt listed under sauce ingredients
Hi! The minced garlic amount is under “for the mushrooms” and gets added in Step 5.
This is now my contribution to every Thanksgiving meal – I will make it every year to make sure it’s there because I like it so much. 2024 is the second year I’ve made it.
A few thoughts from my experience with this recipe so far:
For whatever reason crisping the onions in the oven doesn’t work for me – it just turns out a mess. I go ahead and deep fry onions in oil on the stovetop using “Laura in the Kitchen’s” recipe.
https://www.laurainthekitchen.com/recipes/french-fried-string-onions/#google_vignette
In step 5 for cooking the mushrooms I first cook them in 1/4C. water until all the water’s been absorbed then brown them in butter because of…well, science (trust me, a fun watch):
https://youtu.be/XLPLCmwBLBY?si=jmheSElKA1_BqZAg
After cooking the mushrooms, though it’s not explicit in the instructions, it seems easier to remove them from the pan so you can continue with making the roux and sauce. You’ll be mixing the sauteed mushrooms with the cooked green beans and some of the crispy fried onions later. I made the mistake this year of leaving them in the pan and made the sauce over them and was forced to coat all the green beans with the sauce and mushrooms instead of pouring the sauce on top of the already mixed mushrooms & green beans (like the instructions do say).
Step 8 says to stir in minced garlic, but fyi that garlic was already added in step 5 to sautee with the thyme & red pepper flakes – though adding more garlic wouldn’t really be a bad thing it’s just that additional garlic is not specified in the “for the sauce” section of the ingredients list.
It’s a delight of side dish and I’m so glad it exists! Thanks for creating it for us Monique! Happy Thanksgiving!
Haven’t finished it. I’m already confused. In Recipe notes above you say this:
To make ahead of time:
Prepare the recipe as directed, including adding the remaining 3/4 of the crispy onions on top. Do not bake. Wrap with foil and place in fridge up to 2 days ahead.
In comment section answers, you say , add onion topping the day of cooking. Which is it?
Curious to know how thin to slice onions ? Because I suspect that could determine one’s success with “French fried onions “ …or disaster
Thanks , recipe sounds delicious
I try to slice them as thinly as possible while still maintaining their shape!
Oh my goodness, Monique. I made this last night, and we LOVED it! This is the best green bean casserole I have ever had, and I love that it’s better for you! Thank you!!
So happy to hear that!!
Do you recommend using parmesan or pecorino romano? How different will the taste be between both?
You can use either – pecorino romano will have a bit more flavor! You could also do half and half.
This is my yearly green bean casserole now. Everyone enjoyed it, especially the home made crispy onions! i appreciate you and your wonderful recipes very much, Monique.
Amazing!! I’m so glad 🙂
Delicious, my only concern is that in the video you bake for 25 minutes, then add onions on top and bake more. In the recipe you put the onions on before putting in the oven so they are there the entire baking time, so I’m confused!
Hi! You’ll see that in Steps 9 & 10 you’ll add 1/4 of the crispy onions to the beans, pour the sauce over, cover, and bake. Then you’ll remove the foil, add the remaining onions on top, and bake again.
This is so good, I didn’t want to take it to Christmas dinner at my neighbor’s house! I WILL be making this again. I left the onions off and did buttered breadcrumbs on top instead. You could even just top it with shredded Parmesan.
I’ve made this casserole for the last three family holidays and it is a HIT every time. Thank you for stepping up my casserole game!
Love that! Perfect for the holidays 🙂
I love that I don’t need to buy special ingredients I have most things in my kitchen
Absolutely! Easy and delicious 🙂
I made a gf version of this recipe. I used oat flour and gf panko crumbs (as suggested), and it just didn’t come together and crisp up. Nonetheless, I proceeded with the rest of the recipe using gf AP flour, and it was absolutely delicious. I will try the onions again, maybe with a different gf flour, and skip the gf panko.
Thanks so much for sharing. Sorry this didn’t turn out quite as you had hoped – changing the recipe to GF will change the consistency a bit.
This dish is an absolute winner. I will make it every year and I will eat it HAPPILY because it is healthy and delicious! Thank you for creating this beautiful dish!
YUM! SO glad this dish is a hit 🙂
Can I use frozen greenbeans?
I personally prefer fresh but frozen might be fine!
The roux portion was not accurate. It’s way too much flour for the 2 T of butter. Of course you were going to have to add more liquid after you put in the 2C of broth. The sauce also tasted very much like flour, which took away from the casserole. Please fix.
Thank you so much for this great recipe! I refuse to make a casserole with mushroom soup and canned onions. I needed a vegetable side dish for Christmas Eve and thought this looked good. Was it ever! No leftovers – everyone loved it. Delicious flavors, not heavy or greasy. And I made it in the morning and put in the oven in the evening, I followed the recipe exactly (OK, maybe a little more cheese on the top than what was called for 😊). This is a keeper – I’ll be making this many times. Thanks again
So glad this recipe is a keeper and that everyone is love it ❤️🙂
I saved this recipe last year, but I didn’t have time to make it. I made it this year and OMG!, it tastes so much better than the green bean casserole I grew up with! I will make this all year long. I’m dairy free, so the sauce was awesome. I’m a mushroom fan, so overall this was just heavenly. THANK YOU!!
Absolutely! So glad you found this recipe and that it is a hit ❤️
Really nice healthy approach to a classic. I made it last night and will definitely make it again! I found that the garlic overwhelmed the mushrooms and changed the basic taste so next time will try with just 0.5 cloves (or maybe no) garlic and let the mushrooms simmer in the sauce.
Perfect. So glad you enjoyed this recipe. 🙂
This was really delicious everyone really loved it. Very easy to make, with the exception of the onions. We actually took them out of the oven and cooked them in the air fryer then the crisped up okay. I will definitely keep this as my go to recipe for when we want a green bean casserole.
Yumm such a great idea. So glad you all enjoyed this recipe ❤️
Concerning the last step of the recipe, when you pour the sauce all over are you supposed to mix the sauce in at the same time? Or just leave it on top and cook like that?
Thank you.
I need to make this more than 2 days ahead. Do you think it would work to freeze it unbaked and then bake as directed for making ahea?
I need to make this more than two days ahead. Do you think it would turn out ok if I assemble it as directed for making ahead and then freeze it before before baking?
Hi Sara – freezing it would be fine, here is what I recommend:
1. Make the recipe as directed, except do not bake the casserole.
2. Put the casserole into a freezer container pan such as these, cover the container, then place it in the freezer until ready to bake.
3. Once ready to bake, thaw out the casserole in the refrigerator overnight. Once thawed, bake as directed!
Enjoy!
Can I make this ahead and just heat it?
Yes! See the “How to store & reheat” section in the blog post 🙂
Hi! Can this be made with frozen French green beans? Sent hubs to the supermarket and he came home with a giant bag of frozen organic French green beans instead of fresh, Thanks!
I personally prefer fresh but frozen might be fine!
This Green Bean Casserole was perfect! Everyone commented on how the green beans still had life, unlike most green bean casseroles. I loved that it doesn’t use canned soup, I made it ahead of time following the directions and it was a life saver! I will never go back to preparing holiday meals day of. This dish is already on the menu for next year’s Thanksgiving!
Yes, so much fresher! So glad to hera that you loved it, Janelle 🙂
These are incredible. So flavorful and delicious and nutritious. Hands down my favorite side to bring and eat at Thanksgiving. Also for other yummy nights. Monique really out did herself. No other green beans live up to this.
Delicious! Everyone loved it! The Parmesan addition was so good to add the creaminess!
I made this recipe almost to the T! I subbed the parm for Forager Vegan Parmesan & the butter for Melt Vegan Butter and it was delicious! I love that I was able to make this and ORGANIC with just a couple swaps! Thanks for this recipe! The whole family loved it!