This healthy green bean casserole is low carb, gluten-free and so easy to make with simple ingredients! Perfect for the holidays!
Wow your guests with this Healthy Green Bean Casserole!
It’s that time of year, ya’ll! November is here which to me means holiday season! And to be quite honest, I’d put up a Christmas tree right this second if it wouldn’t drive my husband crazy every time he saw it for the next two months.
The lovely green bean casserole is often passed over for fancier side dishes on holidays, like sweet potato casserole or stuffing. But it’s always been one of my favorites. I can’t get enough of those crunchy onions on top – which, let’s face it, are basically just onion rings.
Why you will love this Healthy Green Bean Casserole recipe:
Good news, everyone. I’ve found a way to make this classic Thanksgiving side dish healthier, more wholesome, and way more delicious!
Creamy, crispy, and deeply comforting, this Green Bean Casserole recipe is where it’s at! Thanks to some easy healthy ingredient swaps this green bean casserole is also gluten-free and low-carb!
What I like most about this healthy green bean casserole recipe is that it’s SUPER easy. I usually try to make it from scratch, but this year I need to simplify.
I need quick. I host Thanksgiving every year and I make everything myself. EVERYTHING. I am kind of an expert on how to stay sane during Thanksgiving. Not having to make my own gluten-free cream of mushroom sauce is definitely speeding things up so take my word here when I say that it’s ok to take a short-cut! For your sanity!
How to make Healthy Green Bean Casserole:
Start by boiling a large pot of water for the green beans and set the oven to 375 F. Trim your green beans if untrimmed, then cut them in quarters. Boil the green beans for about five minutes in salted water, then put them in an ice bath and drain.
Once the beans are dry, add them to a large bowl.
On to the mushroom sauce:
Here’s the secret: Pacific cream of mushroom soup! Which is still organic and gluten-free so don’t beat yourself up about not making your own from scratch. Give yourself a break!
It has minimal ingredients, no inflammatory vegetable oils and is pretty “clean.” Add the cream of mushroom soup, a cup of shredded cheddar and one egg to the bowl as well. Mix to combine and add to a baking dish.
How to make a healthier crispy onion topping:
A word about the crispy onion topping – it’s amazing. It’s basically onion rings. Slice an onion in half and then cut into strips. Heat some oil in a pan over medium heat and whisk one egg in a small bowl.
To keep this recipe gluten-free, dip the sliced onions in egg, then dredge them in cassava flour. Make sure to really toss them in the flour and get them covered.
Add them to the hot olive oil. Once they start to brown, flip them.
Add the onions to the top of the casserole and bake for about 30 minutes of 375.
Can I make this green bean casserole ahead of time?
How to Make Green Bean Casserole ahead of time:
Save some time on Thanksgiving or Christmas Day by prepping ahead anything that will save well in the fridge. This green bean casserole is one of those recipes you can prepare in advance.
To make healthy green bean casserole ahead, just…
- Bake the casserole as per recipe.
- Allow it to cool down.
- Cover the casserole dish tightly with plastic wrap.
- That way it can last in fridge for up to 5 days.
You can just reheat it in the oven! To do so, remove the plastic wrap, place the casserole dish into a preheated oven at 375 degrees F, and heat for 30 minutes or until heated through. This will crisp up the onions and cheese again and will heat everything through perfectly.
Tips for making this Low-Carb Green Bean Casserole:
- You can save some time by buying pre-trimmed green beans.
- Green beans can be blanched 1 day in advance.
- To make the mushroom sauce from scratch, sautée some sliced mushrooms, onions and garlic and then make a cream sauce by basically combining tapioca starch and some unsweetened almond milk. Season with salt,pepper, and some lemon zest.
Green Bean Casserole
Ingredients
- 16 oz fresh trimmed green beans (I used the thin French style)
- 1 box Pacific cream of mushroom soup
- 2 eggs
- 1 cup sharp cheddar cheese
- 1 cup cassava flour
- 1/2 cup olive oil or avocado oil
Instructions
- Boil a large pot of water for the green beans and set the oven to 375.
- Trim green beans if untrimmed, then cut them in quarters.
- Boil the green beans for about five minutes, then put them in an ice bath and drain.
- Once the beans are dry, add them to a large bowl.
- Add the cream of mushroom soup, cup of shredded cheddar and one egg to the bowl as well. Mix to combine and add to a baking dish.
- Now, slice an onion in half and then cut into strips.
- Heat the olive oil over medium heat.
- Beat the other egg in a bowl.
- Add the cassava flour to another bowl.
- Dip the onions in the egg, then dredge them in the flour. Make sure the flour is really covering them.
- Add them to the hot olive oil. Once they start to brown, flip them.
- Add the onions to the top of the casserole and bake for about 30 minutes of 375.
Notes
- You can save some time by buying pre-trimmed green beans.
- Green beans can be blanched 1 day in advance.
- To make the mushroom sauce from scratch, sautée some sliced mushrooms, onions and garlic and then make a cream sauce by basically combining tapioca starch and some unsweetened almond milk. Season with salt,pepper, and some lemon zest.
Nutrition
