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Healthy Green Bean Casserole Recipe made from scratch with pecan parmesan onion topping. | ifoodreal.com

Healthy green bean casserole from scratch using real food and no canned ingredients.

Fresh green beans and mushrooms cooked in the same skillet as onions for a topping mixed with Parmesan cheese and pecans. Creamy sauce made with whole milk and more Parmesan cheese. I foresee questions about substituting other milk like almond etc. You can but sauce will be less creamy and be prepared for a different taste.

Healthy Green Bean Casserole Recipe made from scratch with pecan parmesan onion topping. | ifoodreal.com

Preheat large non-stick skillet on medium heat and add pecans. Cook until fragrant, about 3-4 minutes, stirring occasionally. Transfer to a large bowl and set aside.

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Return skillet to the stove and swirl 1 tbsp oil to coat. Add onions and cook for 10-12 minutes or until golden brown/almost charred, stirring occasionally. Transfer to a bowl with onions.

Healthy Green Bean Casserole Recipe made from scratch with pecan parmesan onion topping. | ifoodreal.com

Clean Green Bean Casserole Two Ways with crispy panko or pecan parmesan onion topping. The BEST healthy green bean casserole from scratch!!! | ifoodreal.com
Return skillet to the stove and swirl 1 tsp oil. Add green beans and a splash of water, stir, cover and cook for 10 minutes, stirring once. Transfer to a large bowl and set aside.

Return skillet to the stove and swirl remaining 1 tsp oil. Add mushrooms and sauté for 5 minutes or until golden brown, stirring occasionally.
In a medium bowl, whisk together Creamy Sauce ingredients and add to the skillet with mushrooms. Bring to a boil and cook until thickened a bit, about 4-5 minutes. In the meanwhile, preheat oven to 375 degrees F and spray medium baking dish with cooking spray.

Healthy Green Bean Casserole Recipe made from scratch with pecan parmesan onion topping. | ifoodreal.com
Turn off the heat, add green beans and stir to coat. In a bowl with onions and pecans, add remaining Onion Pecan Topping ingredients and stir well.

Transfer green beans to previously prepared casserole dish and sprinkle with the topping. Bake uncovered for 25 minutes.

Enjoy!

Healthy Green Bean Casserole Recipe made from scratch with pecan parmesan onion topping. | ifoodreal.com

Healthy Green Bean Casserole

Healthy Green Bean Casserole

Ingredients

Directions

  1. Preheat large non-stick skillet on medium heat and add pecans. Cook until fragrant, about 3-4 minutes, stirring occasionally. Transfer to a large bowl and set aside.
  2. Return skillet to the stove and swirl 1 tbsp oil to coat. Add onions and cook for 10-12 minutes or until golden brown/almost charred, stirring occasionally. Transfer to a bowl with onions.
  3. Return skillet to the stove and swirl 1 tsp oil. Add green beans and a splash of water, stir, cover and cook for 10 minutes, stirring once. Transfer to a large bowl and set aside.
  4. Return skillet to the stove and swirl remaining 1 tsp oil. Add mushrooms and sauté for 5 minutes or until golden brown, stirring occasionally.
  5. In a medium bowl, whisk together Creamy Sauce ingredients and add to the skillet with mushrooms. Bring to a boil and cook until thickened a bit, about 4-5 minutes. In the meanwhile, preheat oven to 375 degrees F and spray medium baking dish with cooking spray.
  6. Turn off the heat, add green beans and stir to coat. In a bowl with onions and pecans, add remaining Onion Pecan Topping ingredients and stir well.
  7. Transfer green beans to previously prepared casserole dish and sprinkle with the topping. Bake uncovered for 25 minutes. Serve hot.
  8. Storage Instructions: Refrigerate covered for up to 3 days. Clean green bean casserole can be assembled the day before and baked on the day of serving.

Notes

*You can substitute regular milk with almond milk etc., just be prepared for a slight change in taste, if you don't mind.

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19 Comments

  1. Becca @ Amuse Your Bouche

    This looks great! I’ve never had green bean casserole before but your version looks delicious – and I agree with you that green beans have to be a little crunchy still! Nothing worse than soggy veg!

    Reply
    • Olena (iFOODreal)

      Thank you, Becca! Honestly, I never had green bean casserole before myself. Many traditional North American dishes have totally bypassed me due to the unhealthy factor. So, I’m making my own healthy versions.:) I just assume they taste good from all that butter, cream and preservatives.:)

      Reply
  2. Natalie @ Tastes Lovely

    This looks so much better than the green bean casserole I grew up on! It was canned green beans, canned cream of mushroom soup, and canned french onions. Ick. Fresh is better. I bet yours tastes amazing : )

    Reply
    • Olena (iFOODreal)

      Anything fresh tastes better than canned. Now I want to move away from canned beans to dry organic. Just gotta find them.

      Reply
  3. Jamie

    Can I make this the night before and just sprinkle the topping on right before cooking? Thanks!

    Reply
  4. Lise

    We just had this wonderful side for Thanksgiving dinner. It was absolutely delicious! Great recipe, thank you for sharing 🙂

    Reply
  5. MK

    I made this for my family’s Thanksgiving this year and it was amazing! I will never go back to the traditional recipe. The onion topping was so good too, and it tasted so similar to French’s onions but I like this recipe much better. Thank you so much for the recipe–I’ll be making this many times in the future.

    Reply
    • Olena

      Awesome! Yay for less people eating cr@p! I hate that stuff. I wish Kraft and General Mills blew up in the sky ASAP LOL. I’m mean.

      Reply
  6. Alexandra

    Hello! I made a post including healthy delicious Thanksgiving recipes. I thought you would like to know that I included your Clean Green Bean Casserole. If you would like to check out the post please go to my website, It is under Munchy Monday, or if you scroll to the bottom of my home page you can see my recent posts. Look for “How to stay healthy this Thanksgiving.”
    Thank you, Have a wonderful day!

    Reply
  7. Natasha

    I found this recipe laat night and we bought the ingredients at the grocery store.. My boyfriend made this for us today and it was delicious! !! Thank you!

    Reply
  8. Anneli

    The 1st recipe looks really good. I would skip the parmesan or maybe try it with nutritional yeast. I find that sometimes I’m fine just skipping the parm altogether and the recipe still works. I’ve never made a green bean casserole… green beans other ways though. Sometimes Costco is just so darn handy!

    Reply
    • Olena

      The absence of green bean casserole on our tables is explained by the fact that the we are from Europe. That is why. But since Christmas overall is a new concept for me I have to adopt since moving to Canada I thought I want to have a traditional healthy menu.:)
      Um, yes. Costco… Nobody can beat Costco!
      In recipe #1 I skipped Parmesan in the sauce.

      Reply

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