Green Bean Casserole

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.

What You Need

In a medium bowl, add panko breadcrumbs, Parmesan cheese, fresh garlic and olive oil. Stir to combine and set aside.


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.



Refrigerate leftovers tightly wrapped for up to 3 days. Reheat in the oven until warmed through or in microwave.

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