This Healthy Green Bean Casserole is made from scratch and much more delicious than your traditional green bean casserole. Here’s how you can make a lighter and gluten-free version of a green bean casserole this holiday season!
Want another delicious and fresh green bean recipe? Try my Garlic Butter Green Beans Recipe, Roasted Parmesan Green Beans, or my Roasted Green Beans with Spicy Tahini Sauce.
The traditional green bean casserole is getting a makeover today on the blog. A lot of traditional green bean casseroles use heavy cream of mushroom and onion topping from a can, and I find it to be a little on the heavier side. Plus, it defeats the purpose of eating fresh green beans since it’s not very fresh.
If you feel the same way, then you’re going to love this homemade healthy green bean casserole recipe. We completely skip the canned condensed soup, we make a homemade crispy onion topping, and it is a very accommodating recipe.
We don’t use flour, so it’s gluten-free, and instead of breadcrumbs, we put some pork rinds through a food processor, making it a low-carb and keto-friendly recipe as well! This is a recipe that people with multiple dietary restrictions will be able to enjoy.
Green bean casseroles tend to feel like an afterthought, but this healthier green bean casserole recipe will shine on your holiday menu, and you’re going to be shocked to see how many family members will reach for seconds. This healthy green bean casserole tastes fresh, light, and you won’t feel weighed down after clearing off your plate.
Casseroles are such an easy way to cook something since they’re hands-off. I make casseroles all the time, like my Zucchini Casserole Recipe, Cauliflower Casserole Recipe, and Broccoli and Cauliflower Casserole Recipe. You can even make a Sausage and Potato Breakfast Casserole to make mornings easier.
For the Onion Topping:
- Olive oil
- Red onion — peeled and thinly sliced. Thicker slices are less crispy!
- Pork rinds — you can make your own, but you can also just buy giant tubs of them in stores as well!
- Parmesan cheese
- Salt and black pepper
For Everything Else:
- Fresh green beans — ends trimmed. Got extra? Try my Sweet Potato Green Beans Shrimp Skillet.
- Olive oil
- Mushroom — you can use regular white button mushrooms, but cremini mushrooms are more flavorful.
- Cream cheese — softened to room temperature.
- Heavy cream
- Garlic powder
- Onion powder
- Salt and black pepper
Make the Onion Topping
- In a skillet, heat olive oil over medium heat. Add onions and sauté for about 3 minutes. Stirring occasionally, until the onion is partially cooked. But not for too long because they shouldn’t be too soft.
- Meanwhile, add pork rinds to a food processor and chop them until they look like breadcrumbs.
- Place the onion in a medium bowl and let it cool down for a few minutes. Add to the same bowl pork rinds, parmesan and salt, and pepper. Mix all together and set aside.
Prepare the Oven and Green Beans
- Adjust the oven rack to the middle position, and preheat the oven to 425°F.
- Steam green beans by filling a large pot with about 2 cups of water and placing a steamer basket in the bottom. Bring the water to a boil and then place the green beans into the steamer basket. Place the lid on and steam until green beans are fork tender (5 minutes).
Make the Healthy Green Bean Casserole
- Heat olive oil in a skillet over medium heat. Add the mushroom and sauté for 5 minutes. Add cream cheese, half-and-half cream, garlic powder, onion powder, salt, freshly ground black pepper, and green beans in the same skillet. Mix everything well to combine all the ingredients together.
- Spoon the green bean mixture into an oiled casserole dish and top with onion mixture. Bake uncovered for 10 minutes or until the casserole gets a brown/golden look.
To Store: Allow leftovers to cool and then place green bean casserole in an airtight container and refrigerate for up to 3 to 4 days.
Freezer: I would avoid freezing this casserole. The pork rind crumb will not be crispy after freezing, and the green beans will be on the soggier side.
Green bean casserole is definitely a classic Thanksgiving side dish, and you can pair it with lots of delicious Thanksgiving recipes, such as:
1. Roast Turkey: Thanksgiving wouldn’t be complete without a perfectly roasted turkey. You can serve slices of juicy turkey alongside your healthy green bean casserole.
2. Mashed Potatoes: These creamy mashed potatoes are so creamy, yummy, and a perfect side dish to go along with these green beans.
3. Cranberry Orange Sauce: Homemade cranberry sauce adds a sweet and tart taste to your Thanksgiving meal, balancing the richness of the casserole.
4. Easy Sausage Stuffing: Traditional herb stuffing or dressing is a comforting Thanksgiving side that complements the casserole. It can be served on the side or stuffed inside the turkey.
- Bacon and Cheese Green Bean Casserole: Add crispy bacon bits and shredded cheddar or Parmesan cheese to the classic casserole for a savory and indulgent twist.
- Herb and Garlic Green Bean Casserole: Enhance the flavors with fresh or dried herbs like rosemary, thyme, and garlic. Toss the green beans in herb-infused olive oil before baking.
- Nut-Crusted Green Bean Casserole: Top the casserole with a mixture of crushed nuts, such as almonds or pecans, mixed with a touch of brown sugar and butter for a sweet and crunchy topping.
- Lemon Garlic Butter Green Bean Casserole: Add a burst of freshness by drizzling the casserole with a lemony garlic butter sauce before serving.
More Holiday Side Dishes:
- Easy Roasted Turkey Leg
- Garlic Butter Turkey Breast Recipe
- Potatoes au Gratin
- Gluten Free Cornbread Recipe
- Baked Brie with Cranberry Sauce
Healthier Green Bean Casserole Recipe
Ingredients
Onion topping ingredients:
- 1 tablespoon olive oil
- 1 medium red onion peeled and thinly-sliced
- 2 cups pork rinds
- 1/4 cup freshly-grated Parmesan cheese
- salt and freshly-cracked black pepper to taste
Green beans casserole ingredients:
- 2 lb fresh green beans ends trimmed
- 1 tablespoon olive oil
- 1 cup mushroom
- 8 oz cream cheese softened
- ½ cup heavy cream
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and freshly ground black pepper
Instructions
For the onion topping
- In a skillet, heat olive oil over medium heat. Add onions and sauté for about 3 minutes. Stirring occasionally, until the onion is partially cooked. Don’t cook the onion for too long because they shouldn’t to be too soft.
- Meanwhile, add pork rinds in a food processor and chop it until it looks like breadcrumbs.
- Place onion in a medium bowl and let it cool down for few minutes. Add in the same bowl pork rinds, parmesan and salt and pepper. Mix all together and set aside.
For the green beans
- Adjust the oven rack to the middle position, and preheat oven to 425°F.
- Steam green beans by filling a large pot with about 2 cups of water and place a steamer basket in the bottom. Bring the water to a boil. Place the green beans into the steamer basket.
- Cover the pot and steam until green beans are fork tender (5 minutes).
- Heat olive oil in a skillet over medium heat. Add mushroom and sauté for 5 minutes. Add cream cheese, half-half cream, garlic powder, onion powder, salt, freshly ground black pepper and green beans in the same skillet. Mix everything well to combine all the ingredients together.
- Spoon the green beans mixture into an oiled casserole dish and top with onion mixture. Bake uncovered for 10 minutes or until the casserole gets the brown/golden look. Enjoy!
Notes
- You can quickly trim green beans by lining them all up on a cutting board and cutting off the top and bottoms.
- Keep an eye on the green beans as they will get mushy if overcooked.
- Make sure to cut the onions thinly so they crisp up better.
- To store: Keep the leftovers in the fridge, wrapped up tightly for up to 3 days.
- To reheat: Simply reheat the casserole in the oven to keep things crispy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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