This Thanksgiving, make this Healthy Green Bean Casserole from scratch and wow your guests and your tastebuds! Let me show you how to make green bean casserole healthier by just replacing a few simple ingredients.
Guys, I am so super duper stoked to share this new healthy Thanksgiving recipe with you.
I asked on Facebook and Instagram recently what favorite Thanksgiving recipes you wanted me to #makeithealthy and one of the most requested recipes was a green bean casserole.
We got SO many responses and had a blast seeing everyone’s excitement about wanting to eat healthy and still enjoy a tasty Thanksgiving dinner.
Because these two things should totes be possible. And they are!
Can I get a “yippee”!?!?
I actually didn’t grow up with green bean casseroles at my Thanksgiving dinner table. We’d have steamed green beans mostly – maybe with some parmesan – but nothing like what it seems most people enjoyed. Then, as Dustin and I created our own Thanksgiving menu, we’ve usually make these parmesan garlic green beans (which are yummy!).
To be honest, I have always found it kinda crazy how the “crispy onion” topping came from a can and people would just open up the can and toss it on the casserole. But, again, I didn’t grow up with it so there’s also that nostalgia around foods from your childhood.
Good news, though. I’ve found a healthier, whole, more delicious way to enjoy our green beans this Thanksgiving.
And I’m kinda in love, guys.
Is Green Bean Casserole Healthy?
Judging by how many of you asked me to make a healthier version of homemade green bean casserole, I think many of us know it needs a lot of help. Let’s go over the major changes in this recipe to #makeithealthy to see how to make green bean casserole healthy.
To make the onions crispy, I toast almond meal until it’s lightly toasted and then I mix it with the sautéed onions, parmesan, and sea salt. In other words: immense yumminess. This easily replaces the fried, canned, crispy onions and reduces the fat and salt immensely.
OMG and then there’s the mushroom sauce on the green beans.
Seriously: I could slurp this sauce up just by itself. It’s so dang good. To make the mushroom sauce from scratch, I sautéed mushrooms and garlic and then make a cream sauce by basically combining chickpea flour and some unsweetened almond milk. No canned cream of mushroom, here!
How To Make Green Bean Casserole Ahead
One of my best tips for saving time on Thanksgiving Day is to prep ahead anything that will save well in the fridge.Lucky for us, that includes this healthy green bean casserole.
To make green bean casserole ahead, just…
- Follow the directions for this recipe all the way through
- Allow it to cool.
- Cover tightly with plastic wrap (can last in fridge if sealed tightly for up to 5 days in the fridge).
Then, when you’re ready to enjoy this tasty goodness right here, just reheat it in the oven! To reheat, place the green bean casserole, without the lid or plastic wrap, back into a preheated oven at 375 degrees F, and heat for 30 minutes or until heated through. This will make the onions crispy again and will heat everything through perfectly.
What To Serve With Green Bean Casserole
Here are some of our healthy faves for what to serve with green bean casserole:
- Thanksgiving Turkey
- Garlic Parmesan Green Beans
- Cauliflower “Mashed Potatoes”
- Mashed Sweet Potatoes
- Homemade Cranberry Sauce
- Healthy Mac ‘n Cheese
I had a blast making this #makeithealthy Healthy Green Bean Casserole and am so excited to have a new family fave for our Thanksgiving dinner table, too. Thanks to everyone for your feedback on holiday recipe requests. Keep ’em coming in the comments below – if we pick your idea, you’ll get a prize, too 😉
Healthy Green Bean Casserole
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