Healthier Green Bean Casserole

Total Time
40mins
Prep 10 mins
Cook 30 mins

This sounds similar to my mom's green bean casserole but a healthier version and quicker too as it is cooked in a skillet instead of the oven. Recipe source: Cook's Illustrated

Ingredients Nutrition

Directions

  1. In a small bowl toss together shallots, 1/4 teaspoon salt, 1/8 teaspoon pepper and 2 tablespoons flour. Set aside.
  2. In a skillet heat 3 tablespoon oil over medium high heat; add shallots and cook until golden and crisp (5 minutes).
  3. Transfer shallots with the oil to baking sheet lined with paper towels.
  4. Wipe out skillet and return to medium high heat, adding remaining oil (2 tablespoons), mushrooms and 1/4 teaspoon salt, cooking stirring until browned (8 - 10 minutes). Transfer to plate and set aside.
  5. Wipe out skillet and heat butter over medium heat, adding onion when butter melts, cooking stirring occasionally until edges brown (2 minutes).
  6. Stir in garlic and remaining flour (1 tablespoon), green beans, thyme and bay leaves.
  7. Stir in cream, broth, increasing heat to medium high, cover and cook until beans are tender (4-5 minutes).
  8. Stir in mushrooms, continuing to cook uncovered until beans are tender and sauce thickens (4-5 minutes). Remove from heat.
  9. Discard bay leaves and thyme, season with salt and pepper.
  10. Transfer to serving dish, sprinkling with reserved shallots.
Most Helpful

5 5

This was a big hit. I used sugar snap peas instead of green beans (personal preference). I've never had Green Bean Casserole, but am glad I tried this!

5 5

I like this version of green bean casserole because it doesn't use the "cream of" soup or the french fried onions. In my opinion, this one is much better and I will use it often. I added chicken broth instead of vegetable broth. Great flavor!