Healthy Green Bean Casserole

green bean casserole in white dish, next to cheese, small plate of herbs and forks on small plate in bottom left frame

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This Healthy Green Bean Casserole is a creamy, comforting and seriously savory homemade version of that classic Thanksgiving side (no cans in sight!). Made gluten free, with dairy free option, too.


Units Scale

Green Beans

  • 2 pounds green beans, trimmed
  • Kosher salt

Crispy Onion Topping

  • 1 tablespoon olive oil, plus more for greasing
  • 1 onion, thinly sliced
  • 1/2 cup almond flour or gluten free breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese (or nutritional yeast + 1/2 TBS lemon juice)
  • 2 tablespoons chopped fresh parsley, plus more for garnish
  • 1/2 teaspoon kosher salt, plus more to taste

Creamy Mushroom Sauce

  • 2 tablespoons olive oil
  • 8 ounces baby bella (cremini) mushrooms, thinly sliced
  • 4 cloves garlic, minced or grated
  • 1 teaspoon fresh thyme leaves
  • 3 tablespoons 1:1 gluten-free flour or white whole wheat flour
  • 1 3/4 cups dairy milk, almond milk or cashew milk
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 7 ounces (about 3/4 cup) Greek yogurt or non-dairy yogurt
  • Flaky sea salt, for garnish


  1. Preheat the oven to 375 degrees F. Grease a 9×13 baking dish or casserole dish with olive oil.
  2. Blanch the green beans: Bring a very large pot of water to a boil and liberally season with kosher salt (about 1 TBS per quart of water). Prepare an ice water bath and set out a large, clean kitchen towel. Place the beans in the water and cook just until tender, about 4-5 minutes. Plunge into an ice bath to stop the cooking, then drain and transfer to the towel. Lightly pat dry.
  3. Make the crispy onion topping: Heat a large saute pan over medium-high heat until hot. Add the olive oil, thinly sliced onions and a pinch of salt, and cook, stirring occasionally, for 7-8 minutes, or until they are tender and slightly brown. Remove the onions and transfer to a mixing bowl. Reduce the heat to medium-low. In the same pan you used to cook the onions, add the almond meal. Cook, stirring very frequently, for 2-3 minutes, or until the almond meal starts to turn lightly golden. Careful not to burn. Remove from heat and transfer the toasted almond meal to the bowl with the onions. Stir in parmesan cheese, parsley and salt, then toss the mixture until combined. Set aside.
  4. Make the creamy mushroom sauce: In the saute same pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the mushrooms and cook for 5-6 minutes, or until they are tender, stirring occasionally. Add the garlic, thyme and a pinch of salt, and cook for an additional minute until fragrant, stirring frequently. Sprinkle the flour over the mushrooms, and stir to combine. Cook for 1 minute to get rid of the raw flour flavor. Slowly add the milk, whisking to combine until smooth. Season with salt, pepper and nutmeg. Bring the mixture to a simmer. Let cook for 2-3 minutes, or until thickened. Remove from heat and stir in the yogurt until combined.
  5. Assemble: Transfer the cooked, chilled green beans into the pan with the mushroom sauce and toss until combined.Pour the green bean mixture into the prepared baking dish and then top with the crispy onion topping.
  6. Bake, uncovered, for 25-30 minutes, until the top is golden brown. Sprinkle with fresh parsley and flaky sea salt, if desired. Enjoy!


Double the onion topping to really amp up the crispy onion layer.

Prep the green beans up to 3 days in advance and the mushroom sauce up to 1 day in advance. Store in separate airtight containers in the fridge.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in baking dish in a 350-degree oven or in 30-second increments in the microwave until warmed through. I do not recommend freezing the casserole.