Classic Green Bean Casserole the Healthy Way

For many of us, green bean casserole made with Cream of Mushroom soup and golden, crunchy “Durkees” was (or is) a staple on the Thanksgiving table. The preservatives run high in this classic, which makes this all-natural make-over so appealing. The breadcrumbs, onion and flour jive so well together, you won’t miss the soup can!

1 pound green beans, ends trimmed (about 4 cups)
2 tablespoons olive oil, divided
1 white onion, diced
1 tablespoon all-purpose flour
Dash of salt and pepper
½ cup low-fat milk
½ cup fresh whole-wheat breadcrumbs
  • Toss green beans with one tablespoon olive oil until well coated. Place on a baking sheet and roast for 25 minutes.
  • In a saucepan over medium heat, sauté the onion in olive oil and cook until soft, about 5 minutes. Add the flour, salt, pepper and milk.
  • Continue stirring and cook about 3 minute more; cook, stirring, for 1 minute more. Add the breadcrumbs, and continue to stir until onion mixture resembles a thick sauce
  • Remove green beans from the oven and fold in the onion mixture, so that the green beans, onion/breadcrumb mixture are just combined.
  • Return to the oven another 10 minutes, so the casserole gets crispy and uniformly hot. Enjoy!
Prep Time: 
10 minutes
Cook Time: 
30 minutes
Filed Under: 
healthy lifestyles
healthy recipes
Side Dish
green bean casserole