Growing up in California, my culinary roots were firmly planted in American soil, thanks to the Arkansas and Tennessee influences from my parents. On the flip side, my wife’s New England and Turkish heritage infuses her cooking with a Mediterranean flair. As you can imagine, when it comes to comfort food like green bean casserole, our approaches differ more than the miles between our family origins.
Confession time: I’m guilty of committing the cardinal sin of green bean casserole according to my wife—I’ve been known to whip up the classic version with canned green beans, Campbell’s mushroom soup, and the iconic canned onion strings. This concoction, simple as it is, horrifies her taste buds. In the spirit of culinary compromise and perhaps a touch of health consciousness, we’ve discovered a middle ground, a recipe that balances sophistication with that unbeatable American yumminess.
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Enter Addie Gundry’s Healthier Green Bean Casserole—a delightful blend of freshness, savory goodness, and a hint of sophistication. This recipe has become a staple in our home, bridging the gap between our culinary backgrounds.
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Healthier Green Bean Casserole
Green bean casseroles come around regularly, whether for a neighborhood potluck or for the holiday season. This recipe has a custom onion topping instead of a store-bought one!
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Sides & Sauces
Ingredients
Scale
- 2 pounds fresh green beans, trimmed and cut into bite-size pieces
Mushroom Sauce:
- 2 tablespoons unsalted butter or olive oil
- 16 ounces white button mushrooms, thinly sliced
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour (or cornstarch, if gluten-free)
- 1/2 cup chicken or vegetable stock
- 1/2 cup grated Parmesan cheese (not packed)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Crispy Onion Topping:
- 1 tablespoon unsalted butter or olive oil
- 1 red onion, thinly sliced
- 1 cup panko bread crumbs (or gluten-free panko bread crumbs, if gluten-free)
- 1/4 cup freshly grated Parmesan cheese
- 1/4 teaspoon kosher salt
Instructions
- Preheat the oven to 375 degrees F. Bring a large stockpot of water to a boil. Add the green beans and boil for 3 to 5 minutes or until crisp-tender. Drain the green beans and set aside.
- For the mushroom sauce: In a large oven-safe skillet, heat the butter over medium-high heat until melted. Add the mushrooms and sauté for 3 to 5 minutes until they are soft and cooked, stirring occasionally. Add the garlic and sauté for an additional 1 to 2 minutes until fragrant, stirring occasionally. Sprinkle with flour and stir to combine. Sauté for an additional minute to cook the flour, stirring occasionally.
- Slowly add the chicken broth, whisking to combine until smooth. Let cook for an additional minute until thickened, then stir in the Parmesan cheese, salt, and pepper until the cheese is melted. Add the green beans.
- For the crispy onion topping: Heat ½ tablespoon of the butter in a large sauté pan over medium-high heat until melted. Add the onion and sauté, stirring occasionally, for about 5 minutes or until the onion is soft and starting to brown around the edges. Use a slotted spoon to transfer the onion to a separate mixing bowl.
- Add the remaining ½ tablespoon butter to the pan and melt. Add in the panko and stir until combined. Cook, stirring once every 30 seconds
or so, for 3 to 5 minutes until the panko is toasted and lightly golden. Remove from the heat and transfer the panko to the bowl with the onion. Stir in the Parmesan and salt and toss the mixture until combined. - Sprinkle the onion topping evenly over the beans. Bake for 25 minutes. Serve.
This healthier version of green bean casserole satisfies our diverse palates. It’s a dish that pays homage to both our backgrounds, proving that compromise in the kitchen can lead to delicious discoveries. So, whether your roots are in the heartland or across the ocean, give this recipe a try—it’s a celebration of flavors that transcend borders.
As we head into this holiday weekend, all of us here at Food Gardening Network wish you the very best of holiday experiences with your food gardening, gatherings, and general merriment.
And if you’re a green bean enthusiast like me, don‘t forget to explore our Green Bean Gardening Guide for more history, tips, and recipes. Happy gardening, and even happier eating!
If you are really lazy, use a can of mushroom soup and then top the beans and mushrooms soup with the topping.