Healthy Green  Bean Casserole

Healthy Green Bean Casserole made from scratch with fresh string beans and mushrooms, creamy sauce and Parmesan pecan onion topping. Low calorie, low sodium, a light alternative without canned anything.

Green Beans Mushrooms Oil Milk Parmesan Cheese Oregano Basil Thyme Salt and Pepper Cornstarch Pecans Onions

Ingredients You Need

Make pecan onion topping. Toast pecans in skillet. Remove and set aside. Add onions to skillet and cook until golden brown. Add to bowl with pecans.


Cook green beans. Return skillet to the stove and swirl 1 tsp oil. Add green beans, a splash of water, stir, cover and cook for 10 minutes. Transfer to another large bowl.


Return skillet to the stove and swirl remaining 1 tsp oil. Add mushrooms and sauté for 5 minutes or until golden brown, stirring occasionally.


Whisk together milk, 1/4 cup Parmesan cheese, oregano,  basil, thyme, salt, pepper and cornstarch. Add to skillet with mushrooms, add green beans.


Stir mushrooms and green beans together in skillet to coat in creamy sauce.


In a bowl with onions and pecans, add remaining Pecan Onion Topping ingredients: salt, oregano and 1/2 cup Parmesan. Stir well.


Transfer green beans to medium sized casserole dish and sprinkle with the topping. Bake uncovered at 375 degrees F for 25 minutes. Serve hot.


Store leftovers tightly wrapped for up to 3 days. To reheat, place in 350 degrees F oven until warmed. Or utilize the microwave.


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