Best Healthier Homemade Green Bean Casserole Recipes

Homemade Green Bean Casserole image

Provided by Nancy Fuller

Time 1h10m

Yield 8 servings

Number Of Ingredients 9

Salt and pepper
1 1/2 pounds green beans, trimmed
3 tablespoons butter
2 shallots, chopped
1/2 pound button mushrooms, chopped
3 tablespoons flour
1 cup chicken stock
1 cup half-and-half
1 can fried onions

Steps:

Preheat the oven to 375 degrees F.
Bring a large pot of water to a rolling boil, season with 2 tablespoons salt, and blanch the green beans for 5 minutes. Shock the green beans in a bowl filled with ice water, then remove and set aside to dry.
Melt the butter in a large cast-iron pan or Dutch oven over medium-high heat. Add the shallots and cook until lightly browned. Add the mushrooms and some salt and pepper, and cook until just softened. Add the flour and stir to coat the mushrooms and shallots. Add the chicken stock, whisking vigorously to smooth out any lumps. Whisk in the half-and-half. Bring to a simmer and cook for 3 minutes. Check the seasoning and adjust with more salt and pepper as needed. Add the green beans, then pour the mixture into a 9-by-13-inch baking dish.
Bake for 30 minutes. Let the casserole rest for 5 minutes. Sprinkle with fried onions to lend some extra crunch. Serve.

Healthier Green Bean Casserole image

Provided by ellie_

Categories Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 shallots, sliced thin
salt
pepper
3 tablespoons flour
5 tablespoons vegetable oil
10 ounces mushrooms, stems discarded and caps sliced 1/4 inch thick
2 tablespoons butter
1 onion, minced
2 garlic cloves, pressed (or minced garlic)
1 1/2 lbs green beans, trimmed
3 sprigs fresh thyme
2 bay leaves
3/4 cup heavy cream
3/4 cup chicken broth or 3/4 cup vegetable broth

Steps:

In a small bowl toss together shallots, 1/4 teaspoon salt, 1/8 teaspoon pepper and 2 tablespoons flour. Set aside.
In a skillet heat 3 tablespoon oil over medium high heat; add shallots and cook until golden and crisp (5 minutes).
Transfer shallots with the oil to baking sheet lined with paper towels.
Wipe out skillet and return to medium high heat, adding remaining oil (2 tablespoons), mushrooms and 1/4 teaspoon salt, cooking stirring until browned (8 - 10 minutes). Transfer to plate and set aside.
Wipe out skillet and heat butter over medium heat, adding onion when butter melts, cooking stirring occasionally until edges brown (2 minutes).
Stir in garlic and remaining flour (1 tablespoon), green beans, thyme and bay leaves.
Stir in cream, broth, increasing heat to medium high, cover and cook until beans are tender (4-5 minutes).
Stir in mushrooms, continuing to cook uncovered until beans are tender and sauce thickens (4-5 minutes). Remove from heat.
Discard bay leaves and thyme, season with salt and pepper.
Transfer to serving dish, sprinkling with reserved shallots.