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Healthy American Green Bean and Mushroom Casserole

by Adina 21/03/2016 36 comments

Healthy Green Bean Casserole

A classic American Green Bean and Mushroom Casserole made from scratch and much healthier than the original. And it still tastes absolutely amazing!

Time for another Secret Recipe Club recipe today. And my assigned blog this time is Simple and Savory, a lovely blog run by Anne, a holistic health coach, developing healthy and wholesome yet simple recipes, many of them gluten or dairy-free and also vegan and vegetarian, but not only. Some of my favorite recipes on her blog are the cleaned up classics and that is where I found my recipe for today as well: Classic Green Bean Casserole Turns Healthy.

It is the healthy version of the popular green bean casserole. Well, when I say popular I mean it is popular in the US, I have only ever heard of it when reading American blogs. But it is something that I definitely knew, there are so many recipes out there, one keeps stumbling upon them from time to time. And one thing that also stayed in my mind was that despite the fact that the dish looked totally delicious in a picture, it was also made with canned mushroom soup. A no-go for me. I swear I’ve never eaten soup from a can and I would never do it willingly. So when seeing the nice pictures, I’ve always thought “What a shame!” and moved on.

green beans mushrooms Healthy American Green Bean and Mushroom Casserole

When searching for a recipe on Anne’s blog for this month’s assignment, I knew it had to be a side dish, something suitable for eating with roast lamb. Why? Because of my theme at the moment “Romanian Easter Food”. I knew there was no chance of finding a Romanian Easter recipe on a foreign blog, so I thought that if I’m lucky I will find a nice side dish to go with the lamb. The first thing on my mind were the green beans, there’s no better vegetable to go with lamb than green beans, in my opinion. So I searched “green beans” on Simple and Savory and found my recipe immediately. I have never found a recipe for the SRC assignment so quickly before, 5 minutes after receiving the assignment email I already knew what it was going to be!

green bean casserole 819x1024 Healthy American Green Bean and Mushroom Casserole

And what a revelation this green bean casserole it was, I loved every bite of it and I think it could become a classic in our house as well. Delicious green beans smothered in a luscious sauce made with fresh mushrooms and onions and topped with crispy panko breadcrumbs. I am telling you, it was amazing. It went perfectly with the lamb, but I can imagine eating the green bean casserole as a main meal accompanied only by potatoes (mashed potatoes would be great).

But of course, I didn’t stop here after finding the suitable recipe, Anne’s blog is really a great place to look for really good and healthy recipes. Another one of her recipes, that I made a few weeks ago was the Sweet and Sour Quesadillas. I just happened to have some leftover sauerkraut and found the recipe by accident when looking to see what else Anne cooked. It was a few hours before lunch, I didn’t have anything planned yet, so I spontaneously made the quesadillas. It took me less than 15 minutes and the result was delicious, I can strongly recommend it.

Other recipes I would love to try are the Vegetable Soup with White Bean Balls, the Mexican Pizza  and the Buffalo Cauliflower Bites.

green beans healthy 683x1024 Healthy American Green Bean and Mushroom Casserole

Healthy Green Bean Casserole

Rating 

Prep time: 

Cook time: 

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Serves: 4

green beans mushrooms 768x570 Healthy American Green Bean and Mushroom Casserole
Ingredients
  • 900 g/ 2 lbs green beans
  • 1 tablespoon olive oil
  • 250 g/ 8.8 oz small mushrooms
  • 1 medium onion
  • 2 tablespoons white wine
  • 240 ml/ 1 cup milk (I used 1,5% fat)
  • 2 tablespoons whole wheat flour
  • 1 teaspoon soy sauce (or tamari)
  • about 30 g/ ¼ cup panko
  • salt and pepper
Instructions
  1. Bring a large pot of water to a boil.
  2. In the meantime trim the green beans and cut them into 2,5 cm/1 inch pieces. Put them into the boiling water and when the water starts to boil again, drain and refresh under cold water. Set aside.
  3. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
  4. Clean the mushrooms, halve them if necessary. Chop the onion.
  5. Heat the oil, add the mushrooms and the onion and cook until they turn light brown. Add the white wine and continue cooking until the wine has evaporated. Set aside. Adjust the taste with salt and pepper.
  6. Give the milk to a sauce pan and add the flour gradually while whisking all the time. Cook while whisking continuously until the sauce thickens (it will happen fast). Add the mushroom-onion mixture, the soy sauce (or tamari) and the beans. Stir well.
  7. Lightly oil a casserole dish, place the mixture inside and sprinkle the panko on top. Bake for about 35 to 40 minutes until golden brown.

 

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36 comments

Amy (Savory Moments) 21/03/2016 - 12:00

This lighter version of green bean casserole looks delicious!

Reply
Adina 21/03/2016 - 14:06

Thanks, Amy.

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Kate @ Framed Cooks 21/03/2016 - 12:24

Secret Recipe Club?? That sounds like so much fun! And, yay YOU for making this classic casserole actually good AND good for you! 🙂

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Adina 21/03/2016 - 14:09

The Secret Recipe Club is really fun, you should join. 🙂

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Debbi 21/03/2016 - 12:40

Love this without the soup!! I could use non dairy milk and make it dairy free too! Yea! 🙂

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Adina 21/03/2016 - 22:47

That would work well for sure.

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Anne 21/03/2016 - 12:46

Adina I am so happy that you liked my Green Bean Casserole, and the pictures look great!

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Adina 21/03/2016 - 14:10

Thank you for the recipe, Anne, we loved it.

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Amanda E 21/03/2016 - 13:22

Hi Adina! I was lucky enough to adopt your blog this month and made your fantastic skinny green onion sauce 🙂

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Adina 21/03/2016 - 14:12

I am glad you liked it, Amanda. 🙂

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Kirstin Troyer 21/03/2016 - 14:41

Yum! This sounds so good! Great choice. Fellow Group C’er

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Adina 21/03/2016 - 18:53

Thank you, Kirstin. 🙂

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Our Eating Habits 21/03/2016 - 14:48

You’re photos are absolutely lovely!

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Adina 21/03/2016 - 18:53

Thank you, that is so nice to hear. 🙂

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Cheyanne @ No Spoon Necessary 21/03/2016 - 15:21

Loving all your choices for the SRC, Adina! This is another great one! Green bean casserole is a classic, but a healthy spin is always winning!! Cheers, friend!

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Adina 21/03/2016 - 18:55

Thank you, Cheyanne. I don’t know how the casserole tastes when made with canned mushroom soup, but I think the healthy version tastes great, I cannot imagine the other version being better.

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Evi @ greenevi 21/03/2016 - 18:27

Green beans, mushrooms and white wine sound like the perfect combination 😉

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Adina 21/03/2016 - 18:56

Thank you, Evi. And you could easily make it vegan by using nut milk. 🙂

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Kathryn @ Family Food on the Table 21/03/2016 - 23:36

We love green bean casserole but I’ve had to tinker with the one my mom always made (it was full of processed stuff) so this version looks perfect! All the great flavors but with fresh, healthy ingredients!

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Thao @ In Good Flavor 22/03/2016 - 02:58

I think I can eat any kind of green bean casserole that’s put in front of me, but there is something to be said for ones with fresh, wholesome ingredients like this one. It looks delicious and would go well with so many things.

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Adina 29/03/2016 - 18:18

Thank you, Thao, I think the same about it.

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Anu - My Ginger Garlic Kitchen 22/03/2016 - 08:42

Green beans, mushrooms and white wine combination sound heavenly, Adina. Such a fantastic treat and thanks for introducing me to this new recipe.

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Adina 29/03/2016 - 18:17

You are welcome, Anu. It was a new combination for me as well, I loved it.

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Heather @ Join Us, Pull up a Chair 22/03/2016 - 13:23

Looks delicious and so much healthier! Great SRC choice!

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Adina 29/03/2016 - 18:15

Thanks, Heather. 🙂

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Jennifer @ Show Me the Yummy 22/03/2016 - 14:22

Green bean casserole is one of my FAVORITES! Love that this version is so much healthier 🙂

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Adina 29/03/2016 - 18:14

Thank you, Jennifer.

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Brie 23/03/2016 - 00:50

Not every American is fond of a traditional green bean casserole 🙂 I usually avoid that canned soup filled questionably colored dish at holiday dinners. But yours looks so fresh and delicious! I can just imagine mashed potatoes topped with a big scoop, yum!

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Adina 29/03/2016 - 18:13

I really don’t need the meat to enjoy this, it makes a perfect meal on its own.

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mjskit 23/03/2016 - 03:23

Who doesn’t like Green Bean casserole? You’ve done a great job making it healthy! Thanks!

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Adina 29/03/2016 - 18:11

Thank you, MJ.

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sarah k @ the pajama chef 25/03/2016 - 00:00

i have to admit that green bean casserole has never been my favorite… but my husband loves it and homemade versions are always better than the processed kind. i’ll have to try this!

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Adina 29/03/2016 - 18:11

I hope you do, Sarah, I think you will like it as well.

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Lorelle 25/03/2016 - 05:27

I love green beans, and like you, when I see cans of soup in a recipe I delete and move on. Your recipe looks delicious and I will be trying it out over easter – thanks so much.

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Adina 29/03/2016 - 18:05

You’re welcome, Lorelle, I hope you like it as much as we did. 🙂

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Lauren @ Sew You Think You Can Cook 06/04/2016 - 05:23

Green bean casserole is one of my favorite side dishes at the holidays. I’ve done a version in the slow cooker that didn’t use canned soup, but it just wasn’t the same! 😉
I’ll have to try your healthier version, now!

Reply

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