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Lighter Classic Green Bean Casserole with Crispy Onions

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A lighter take on the classic green bean casserole, featuring tender green beans in a creamy mushroom sauce with a homemade crispy onion topping. This comforting dish is perfect for holidays or weeknight dinners and comes together in about 45 minutes.

Ingredients

Scale
  • 1.5 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 8 ounces cremini mushrooms, sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 3 tablespoons all-purpose flour
  • 1 cup low-sodium chicken or vegetable broth
  • 1 cup whole milk or unsweetened almond milk
  • 2 ounces low-fat cream cheese, softened
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 large yellow onions, thinly sliced into rings
  • 1 cup buttermilk
  • 1/2 cup all-purpose flour
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • Olive oil spray

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat for the onions.
  2. Blanch the green beans: Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 3 minutes, until they turn bright green and are just tender. Drain immediately and transfer to a bowl of ice water to stop the cooking. Let them sit for 2 minutes, then drain well and pat dry with a clean kitchen towel.
  3. Start the crispy onions: While the beans are blanching, place the sliced onions in a shallow dish and pour the buttermilk over them. Let them soak for 10 minutes. In a separate bowl, mix the flour, panko, paprika, garlic powder, and salt. Drain the onions (discard the buttermilk) and toss them in the flour mixture until evenly coated. Spread them in a single layer on the prepared baking sheet. Spray generously with olive oil spray. Bake for 15-18 minutes, flipping halfway through, until golden a…
  4. Make the mushroom sauce: While the onions bake, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced yellow onion and cook for 4-5 minutes until softened and translucent. Add the sliced cremini mushrooms and cook for another 5-6 minutes, stirring occasionally, until they release their liquid and start to brown. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Thicken the sauce: Sprinkle the flour over the mushroom mixture and stir constantly for 1 minute to cook out the raw flour taste. Slowly pour in the broth while whisking to prevent lumps. Then add the milk, continuing to whisk. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens enough to coat the back of a spoon.
  6. Finish the sauce: Reduce the heat to low. Add the softened cream cheese and Dijon mustard, stirring until the cream cheese is completely melted and the sauce is smooth. Season with dried thyme, salt, and black pepper. Taste and adjust seasoning.
  7. Assemble the casserole: Add the blanched green beans to the skillet with the sauce. Gently fold everything together until the beans are evenly coated. Transfer half of the mixture to your greased 9×13-inch baking dish. Sprinkle half of the crispy onions over the top. Add the remaining green bean mixture, then top with the rest of the crispy onions.
  8. Bake the casserole: Place the dish in the preheated oven and bake for 20-25 minutes, until the sauce is bubbly and the onions on top are deeply golden. If the onions start to brown too quickly, tent loosely with foil for the last 10 minutes.
  9. Let it rest: Remove from the oven and let the casserole sit for 5 minutes before serving.

Notes

Don’t skip the blanching step—it keeps the beans vibrant and crisp. Pat the beans dry after blanching to avoid a watery casserole. Watch the crispy onions closely as they can burn quickly. The sauce should be slightly thinner than you think because it will thicken as it bakes. You can assemble the casserole (minus the crispy onion topping) up to 24 hours in advance. Leftovers keep well in the refrigerator for up to 4 days. The casserole can be frozen (without the topping) for up to 3 months.

Nutrition

Keywords: green bean casserole, lighter green bean casserole, crispy onions, Thanksgiving side dish, holiday casserole, comfort food, healthy green bean casserole

Find it online: https://lenatable.com/lighter-classic-green-bean-casserole-with-crispy-onions/