A tasty version of the classic Green Bean Casserole for those who want to leave the mushrooms out.
I know there are a lot of people who like mushrooms, but they’re not for everyone. That makes it difficult for some of us to enjoy classic dishes like green bean casserole that traditionally comes with mushrooms or a can of mushroom soup. Keep in mind that green bean casserole has been around for decades, so it’s tough to mess with tradition and take out the mushrooms. But if you don’t like mushrooms or you always wondered what green bean casserole might taste like without them, this recipe is for you.
In some ways, green bean casserole is far easier to make without mushrooms. The recipe is still simple and still includes a thick, creamy sauce surrounding the beans and onions. You can still experience the flavor and texture of the green beans, which should be the focus of the dish anyway. The garlic and onions also play a more prominent role in the casserole, which can be a nice change of pace if you’re not a fan of mushrooms.
Is This Green Bean Casserole Healthy?
Without a can of mushroom soup, which is often filled with sodium and preservatives, green bean casserole with no mushrooms is healthier than similar recipes. The biggest concern comes from the 12 grams of saturated fat per serving. However, the calories, cholesterol, and sodium levels are all reasonably low and shouldn’t be a concern. Plus, green beans contain a lot of vitamins and other nutrients, especially vitamin A, vitamin C, and fiber.
Keep It Fresh…
For the best results, always use fresh green beans with this recipe. You want to blanch them before baking in the oven, but don’t overcook them. The green beans will continue to cook in the casserole, so they should be tender but not overdone; otherwise, they could become soggy. Likewise, make sure you pat them dry after blanching them to remove any excess moisture and avoid a soggy casserole.
How to make ahead and store
This casserole can be prepared ahead of time, up to the point of adding the fried onions. It can be covered and kept in the fridge for up to 24 hours before cooking. Once baked, the green bean casserole can be stored covered in the refrigerator for up to 5 days.
Serving Suggestions
Since green bean casserole is a common side dish at Thanksgiving and other large gatherings, I’d recommend serving it alongside Gluten-Free Stuffing or Low-Carb Baked Cauliflower Casserole. You could also try Cauliflower Mashed Potatoes and Mashed Sweet Potatoes. Finally, if you’re thinking about the ideal dessert for the occasion, I suggest Paleo Pumpkin Pie.
For alternative green bean casserole recipes, take a look at this Low-Carb Keto Green Bean Casserole, this Vegan Green Bean Casserole, or this Green Bean Casserole with Frozen Green Beans. No matter your dietary needs, you can still find delicious ways to enjoy this holiday standard.
Ingredients
- 2 pounds fresh green beans trimmed and halved
- 3 tablespoons unsalted butter
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups crispy fried onions
Instructions
- Preheat the oven to 375°F. Blanch green beans in boiling water for 5 minutes, then plunge into ice water to stop cooking. Drain and set aside.
- In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant. Stir in flour to form a roux. Gradually whisk in chicken broth and heavy cream, cooking until the sauce thickens.
- Combine green beans and sauce in a baking dish. Season with salt and pepper. Top with crispy fried onions.
- Bake in the preheated oven for 20 minutes or until the top is golden and bubbly. Serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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