Lightened up Healthy Green Bean Casserole made with fresh green beans, mushrooms, and a crispy parmesan topping! This crowd pleasing Thanksgiving classic is creamy and flavorful yet contains no canned soup.
For blanching green beans, bring large pot of water to a boil, add salt, green beans and cook just until crisp-tender, about 3 minutes. Transfer to a large bowl of ice bath to stop cooking. Then drain.
Preheat large pan over medium heat and add butter to melt. Saute mushrooms in butter, then add onions. Sprinkle with thyme, salt, pepper and flour. Add milk in small increments, then soy sauce. Continue cooking for 5 minutes or until thickened.
Assemble casserole, add half of the green bean mixture to prepared baking dish, top with half of the onion mushroom gravy, finishing by spreading remaining green beans and sauce on top. Sprinkle with topping and bake uncovered for 25 minutes.