Healthy Green Bean Casserole (Crispy Parmesan Top, No Canned Soup)
Servings: 6 people
- 1½ pound (680 g) fresh green beans trimmed and halved if you like
- 1 pound (450 g) mushrooms cremini or white, thinly sliced
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic grated
- 3 tablespoons (30 g) all-purpose flour
- 1 cup (240 g) vegetable broth reduced-sodium
- ½ cup (120 g) milk
- 1 tablespoon soy sauce reduced-sodium
- ¾ teaspoon salt plus more for boiling the beans; black pepper to taste.
For the Topping
- ⅔ cup (40 g) panko breadcrumbs
- ½ cup (50 g) grated Parmesan cheese
- 1 tablespoon extra virgin olive oil
- ½ teaspoon onion powder
- Cook the green beans: Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil.Add 1½ pound fresh green beans (trimmed, and halved if you like) and cook for 4 minutes, until tender but still slightly firm. Drain well and let excess moisture steam off.
- Brown the mushrooms: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat.Add 1 pound mushrooms (sliced), ¾ teaspoon salt, and black pepper. Cook for about 8 minutes, stirring occasionally, until their liquid evaporates and they start to brown. Add 2 cloves garlic (grated) and stir for 1 more minute.
- Make the sauce: In a small bowl, whisk 1 cup vegetable broth, ½ cup milk, 3 tablespoons all-purpose flour, and 1 tablespoon soy sauce until no lumps remain.Pour into the skillet and simmer for about 3 minutes, stirring, until the sauce thickens enough to coat the back of a spoon.
- Assemble the casserole: Gently stir the drained green beans into the mushroom sauce until evenly coated.Transfer to a lightly greased 2-quart baking dish and spread evenly.
- Add the topping: In a small bowl, mix ⅔ cup panko breadcrumbs, ½ cup grated Parmesan cheese, 1 tablespoon extra virgin olive oil, and ½ teaspoon onion powder until the crumbs are evenly coated. Sprinkle over the beans.
- Bake: Bake uncovered at 375°F (190°C) for 20–25 minutes, until bubbling around the edges and golden on top.If the topping browns too quickly, loosely cover with foil. For extra color, broil for the last 2–3 minutes, watching closely to prevent burning. Let rest for 5 minutes before serving.
Substitutions
- Green beans –> Frozen green beans, blanched for about 1 minute and drained thoroughly.
- Mushrooms –> White mushrooms, sliced shiitake caps, or a mix.
- Extra virgin olive oil –> Regular olive oil.
- Garlic –> Omit or use garlic-infused olive oil if tolerated.
- All-purpose flour –> All-purpose gluten-free flour blend.
- Vegetable broth –> Mushroom broth.
- Milk –> Unsweetened soy or oat milk.
- Soy sauce –> Tamari.
- Salt –> Adjust to taste; no substitute needed.
- Black pepper –> White pepper.
- Panko breadcrumbs –> Coarse homemade breadcrumbs or gluten-free panko.
- Parmesan –> Grana Padano or a smaller amount of Pecorino Romano.
- Onion powder –> Dried onion flakes.
- Keep beans slightly firm: They’ll soften further in the oven.
- Drain well: Let excess moisture steam off to avoid watery sauce.
- Brown the mushrooms: Let their liquid evaporate; stir occasionally.
- Prevent lumps: Whisk flour into cool liquids before adding to the skillet.
- Adjust the sauce: Thin with broth. To thicken, mix 2 teaspoons flour with 1 tablespoon cold broth, stir in, and simmer 2–3 minutes.
- Coat the crumbs evenly: Mix thoroughly with olive oil and Parmesan.
- Watch the broiler: The topping can burn quickly.
- Rest uncovered for 5 minutes: This helps keep the topping crisp.
- Storage: Refrigerate for 3–4 days or freeze for 2 months. Thaw overnight in the fridge; freezing softens the beans and topping.
