Clean Eating Green Bean Casserole
This Clean Eating Green Bean Casserole is the lighter version of a favorite healthy Thanksgiving side dish recipe! This beauty doesn’t have any canned soup or fried onions. It’s made using clean ingredients and homemade sautéed onions on top! I love adding a few healthy Thanksgiving recipes to the mix so you can indulge in other dishes.
Some grocery stores sell bags of washed and trimmed fresh green beans, which will make your thanksgiving meal prep SO much easier. You can even make this Clean Eating Green Bean Casserole ahead of time! Just assemble all the ingredients, cover with plastic wrap then aluminum foil, and freeze. On the big day, just pop it in the oven. If you do this it will need more time to bake – wait until the edges are bubbly.
- Preheat oven to 375 degrees F.
- Bring water to a boil in a large pot. Boil green beans until al dente – about 5-6 minutes. Drain and set aside.
- In a separate pan, saute onions in 1 tablespoon olive oil until they’re nice and brown. Remove and set aside.
- In the same pan, add mushrooms and saute until soft. Add in enough flour to coat the mushrooms. Next, pour in the milk, whisking as you pour. Add water, Greek Yogurt, Parmesan, salt and pepper and whisk until smooth. Add the green beans into the mushroom sauce and stir to combine.
- In a bowl, mix onions with breadcrumbs, Parmesan and water and stir to combine.
- Spray a 9 x 13 casserole dish with non-stick spray and pour in the green bean mixture.
- Top it with the onions and bake uncovered about 25 minutes.