This healthy green bean casserole is the perfect healthy alternative to the traditional version of this recipe.
Green bean casserole is a Thanksgiving tradition in many American homes. I don’t think I’ve been to a Thanksgiving dinner yet where this casserole was not part of the meal. The problem is, it’s always made with condensed, canned “cream of chemical” soup. And we won’t even talk about the french fried onions that are usually dumped by the boatload on top of what could be a very nutritious and still delicious side dish. Not wanting to leave this recipe unturned, I set to work and created this delicious healthy green bean casserole recipe!
It’s a wonderful substitute that won’t leave you running for the gym right after dinner and nobody at my holiday table knew the difference. All they mentioned was how good it was. Now that’s my kind of Thanksgiving side dish!
It’s free of store-bought crispy onions, so you running for the gym right after dinner and nobody at my holiday table knew the difference. All they mentioned was how good it was. Now that’s my kind of Thanksgiving side dish!
How To Use Up Leftover Green Bean Casserole
There are a few tasty ways you can use up these leftovers.
- Make pasta – Cook noodles separately to package directions. Put the green beans in a skillet with a little olive oil or grapeseed oil. Toss in some chopped onions, a few extra mushrooms if needed and some parmesan cheese. You can even mix in a little sour cream if you want something a bit creamier.
- Make a green bean grilled cheese sandwich – Simply make a grilled cheese as you normally would, but add some of this casserole to the middle. Best done with cheddar.
- Make “Auflauf” – A German idea which is basically, “leftover casserole”. Yep, make casserole from your casserole! Simply mix this with some rice and any other cooked, leftover ingredients you’d like to mix in. Transfer to an oiled casserole dish. Beat a couple eggs in a bowl and pour the egg over the top of the casserole. Top with parmesan cheese and bake at 375 F. for about 40 minutes, or until the egg is fully cooked through.
- Make soup – Give this soup from Jeanette’s Healthy Living a try. Simply use the green bean casserole where her recipe calls for green beans. Easy!
Gluten Free Green Bean Casserole
If you need this to be gluten-free, it’s a cinch! In place of flour, you can use arrowroot powder, so the only other change you’ll need to make is using gluten-free bread. My only suggestion is to make sure that it’s well toasted so you get some crunch. Just keep in mind that store-bought, gluten-free bread uses processed carbohydrates. But if you have serious allergies or sensitivities, then it’s an easy alternative!
Campbell’s Soup now estimates that 40 percent of the Cream of Mushroom soup sold in the United States goes into making green bean casserole.source
That’s a lot of canned soup!!
I’m not one to use canned soups though. I find them lacking in many ways. They have a chemical flavor to them and they are super high in sodium and preservatives. Ick.
So for this recipe, I made my homemade cream of mushroom soup recipe ahead of time and kept it in the freezer until I was ready to make this. Give it a try! It’s easy to make with simple ingredients.
Vegan Green Bean Casserole
If you want this to be plant-based, you’ll want vegan bread and you’ll need to use vegetable broth for making the mushroom soup.
Crumb Topping Ingredients
2 slices wholegrain bread – No sugar added.
¼ cup roasted almonds – These can be salted, but make sure they are not sweet.
1 tbsp. onion powder – You can also use onion granules.
1 lb. frozen green beans – You can use fresh green beans, but frozen is far more convenient. If using fresh, steam the green beans over medium heat. Drain off any excess water and then place them in an even layer on the bottom of your baking pan.
1 ½ cups homemade cream of mushroom soup – warmed and thickened with 2 tbsp. whole wheat flour or 1 tbsp. arrowroot powder.
1 tsp. cornstarch – If using whole wheat flour.
Sea salt and pepper to taste at serving.
You can also sauté a few cloves of garlic and a couple of chopped shallots in a large skillet. Cool them and then blend them in with the bread topping for extra flavor.
For garnish, you can sprinkle a few sliced almonds over the top.
How To Make Healthy Green Bean Casserole
Preheat oven to 350 degrees F.
Place all topping ingredients in a food processor and blend until you have a nice “crumby” texture. Set aside.
Prep the soup by simply warming it over medium-high heat and whisking in the flour and/or starch. Stir constantly. The mixture will thicken pretty quickly.
Place the frozen green beans in a baking dish and pour the soup on top.
Top with as much topping as you like (you don’t have to use it all, but you can).
Bake for 40-50 minutes, or until the topping has a nice crunch to it.
Cool and serve.
How To Store Leftover Green Bean Casserole
The best way to store this is in airtight containers. It will keep in the fridge for up to 4 days. Do not freeze.
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Healthy Green Bean Casserole Recipe
Healthy Green Bean Casserole
Crumb Topping Ingredients
- 2 slices whole grain bread
- ¼ cup roasted almonds (no sugar added)
- 1 tbsp. onion powder
- 1 lb. frozen green beans
- 1 ½ cups clean eating cream of mushroom soup – warmed and thickened with 2 tbsp. whole wheat flour (see link above)
- 1 tsp. cornstarch (or arrowroot powder)
- Preheat oven to 350 degrees F.
- Place all topping ingredients in a food processor and blend until you have a fine, "crumby" texture. Set aside.
- Prep the soup by simply warming it over high heat and whisking in the flour and starch.
- Place the frozen green beans in a casserole and pour the soup on top.
- Top with as much topping as you like (you don’t have to use it all, but you can).
- Bake for 40-50 minutes, or until the topping has a nice crunch to it.
- Cool and serve.
Recipe from the Gracious Pantry® archives, originally posted 11/16/2010.