I can’t believe I ate a green bean casserole for the first time yesterday! This healthy green bean casserole is amazing!
As I was researching trendy Thanksgiving recipes earlier this week, I came across the beloved Green Bean Casserole. I’ve always heard of it and seen photos online, but I never actually tasted or made it before. Each year, my family makes many traditional Thanksgiving foods such as turkey, sweet potato casserole, sometimes stuffing, pumpkin pie, pecan pie, etc, but we never had a green bean casserole. So, this week I made it my mission to make and try a healthy green bean casserole.
On Wednesday this week, I developed a healthy green bean casserole recipe which isn’t exactly like the traditional ones since I decided to make it vegan and gluten-free. First I started with blanching the green beans and next I sauteed the onions and mushrooms. From then on, the dish is very simple to make. You add some spices, arrowroot starch, vegetable broth, almond milk, and the green beans. It was really easy to make! The only part that takes a bit more time is trimming the green beans and sautéeing the veggies. Finally, you bake it and add crushed rice Chex cereal to the top of the dish. This healthy green bean casserole was much easier to make than I had anticipated, and I love that it doesn’t use a crazy amount of ingredients.
Guess what? You don’t need fried onions to make a killer green bean casserole!
The Rice Chex Cereal tastes awesome and super crunchy in this dish mimicking fried onion texture. Of course, it doesn’t taste exactly like fried onions, but it is a great healthier alternative. Also, Chex Cereal is great for many other things! I use Chex to bread chicken cutlets, add I use it as breadcrumbs in hamburgers and tuna patties. But, if you are totally opposed to this new “fried onion” version, then you should totally just eat the fried onion! The rest of the dish is healthy, so don’t worry. The fried onions won’t kill you 🙂
I hope you guys like this healthy green bean casserole recipe and give it a try! Tag @itsrainingflour on Instagram of Facebook if you make this recipe on any other Thanksgiving recipes on mine. I can’t wait to see what you make!
Want more delicious Thanksgiving recipes?
Watch the Youtube video here: https://youtu.be/Ak3LUIqFLIs
Healthy Green Bean Casserole
Healthy Green Bean Casserole: This is a great healthy Thanksgiving recipe that is easy to make and is gluten-free and vegan.
- Prep Time: 40 min
- Cook Time: 1 hour
- Total Time: 1 hour 40 minutes
- Yield: 5-7 as a side
- Category: Healthy Cooking, Thanksgiving Recipe
- 1 1/2 pounds green beans (about 1 1/2, 16 oz bags), washed and trimmed
- 2-3 tablespoons avocado oil (or other flavorless oil)
- 1 large onion (or 2 small), chopped into large strips
- 3 garlic cloves, crushed/minced
- 10 oz mushrooms, sliced
- 1/2 teaspoon dried thyme
- 2 tablespoons arrowroot powder, corn starch, or all-purpose flour
- 1 1/4 cup vegetable stock
- 1/4 cup almond milk (I recommend using Original or Unsweetened almond milk)
- 1/2 teaspoon kosher salt
- 1/2 cup Rice Chex Cereal
Blanch the Green Beans:
- After washing and trimming the ends off the green beans, cut each green bean in half. This will make it easier to eat since it will be bite-size.
- Add the green beans to a pot of boiling water and blanch for 5 minutes.
- Remove the green beans from the water and place into a bowl filled with ice water. Set aside to cool.
Make the Casserole:
- Preheat the oven to 375℉ and grease an 8” x 8” square pan with cooking spray.
- Meanwhile, place a large pan over medium-low heat on the stove. Add the oil to the pan.
- Once the oil is hot, add the onions and mushrooms to the pan. Sauté for 15-20 minutes until the onions have caramelized and the mushrooms have softened.
- Add the crushed garlic and dried thyme. Mix to combine and cook for 5 minutes.
- Then, add the arrowroot powder or flour and mix constantly for 2-3 minutes until the flour isn’t visible anymore and it is slightly cooked.
- Stir in the vegetable stock and turn the stove to med-high. Cook for 5-10 minutes, and stir every 30 seconds. The sauce will thicken.
- Mix in the almond milk, salt, and blanched green beans.
- Transfer this mixture to the prepared pan and bake for 30 minutes, uncovered.
- While the dish is cooking, place the Chex cereal into a zipped plastic bag. Crush the cereal into smaller pieces with your hands. The pieces shouldn’t be too small.
- Once the dish finished baking, add the crushed Chex to the top of the green beans and bake for an additional 35 minutes.
- Allow the green bean casserole to cool for 15 minutes before eating.