Green Bean Casserole is one of our family favorites for Thanksgiving. For that reason, messing with the ingredients in this dish is a little questionable for our crowd. The main reason I decided to try something different is because I know that canned green beans contain no health benefits. The other reason is that my daughter gave me a recipe that she made and she said her family absolutely loved it! 
This recipe not only improves on the health benefits, but it also enhances the flavor. When I realized that it was the French Fried Onions in the standard recipe that I loved the most, I knew those would have to change. In addition, I wanted to add more robust mushrooms.
I’ll admit that it seems more complicated than just opening some cans and dumping it all in dish. But if you pre measure everything before you start cooking, it’s actually very easy to make. It’s also worth the wonderful improvement on the flavor; not to mention all of the healthy ingredients you’ll enjoy reading about (right below the recipe).
To top it all off, when plated it looks much more appealing and full of color:
If you like them really creamy, you can adjust the green bean to mushroom sauce ratio just by decreasing the amount of green beans you add to the casserole dish when you are assembling the ingredients. Any green beans that are left can be used another night. Serve them plain or with toasted almonds, toasted sesame seeds or with some sweet bell peppers.
Let me know what you think! And don’t forget the Sweet Potato Casserole!
- 3 quarts water boiling
- 1.5 lbs green beans fresh or frozen
- salt and pepper to taste
- 2 Tbsp butter
- 1 medium onion sliced thin
- 2/3 c Panko breadcrumbs
- 1/4 c parmesan cheese (preferably freshly grated)
- 1/4 tsp salt
- 1 pinch cayenne pepper (optional)
- 2 Tbsp butter
- 8 oz baby bella muschrooms sliced
- 3 large garlic cloves minced
- 3 Tbsp whole wheat flour
- 1/2 c broth chicken or vegetable (I prefer bone broth)
- 1 c whole milk
- 1/2 c parmesan cheese (preferably freshly grated)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- Bring water to a boil in a large pan.
- Add green beans.
- Cook to your desired doneness then transfer to ice water to stop the cooking process.
- Drain and season with salt and pepper.
- Pour onions into a large bowl.
- Melt 1 Tbsp butter in a large pan.
- Add sliced onions and cook until golden brown.
- Transfer onions to a large bowl.
- Melt another Tbsp of butter in the same pan.
- Add Panko breadcrumbs and cook until golden brown.
- Stir browned Panko breadcrumbs into the onions.
- Stir in Parmesan cheese and seasonings. Set aside.
- Again, in the same pan, melt 2 Tbsp butter.
- Add mushrooms and cook until tender.
- Add garlic and cook about 2 more minutes.
- Sprinkle in flour and cook until pasty.
- Add broth and milk until thickened.
- Add parmesan cheese, salt and pepper.
- (You can thicken the sauce with more cheese or thin it with more milk)
- Stir green beans into the mushroom sauce. Just enough until it has the green bean to sauce ratio that your family is used to.
- Add about 1/4 of the onion topping to the mushroom sauce and stir.
- Pour into a dish (coated with oil)
- Top with remaining onion topping.
- Bake at 375 for 25 minutes.
God-given health benefits I enjoy from these savory ingredients:
Green Beans – great source of antioxidants to boost your immune system, improve bone health, low in sugar. Thought to decrease risk of heart disease and diabetes.
Mushrooms: may aid in heart health, fight cancer, help treat viral diseases, and influenza, cut cholesterol and fight leukemia.
Onions: may improve immunity, fight infection, regulate blood sugar, reduce inflammation, fight allergies.
Parmesan cheese: protein which may aid in skin, muscle, teeth and bone health, and may aid cell repair.
Garlic: detoxes the body and may boost immune function, lower blood pressure, and fight colds and flu.
Butter: may act as an anti-inflammatory, reduced risk of heart disease, improve immune system, aid brain development, and reduce blood pressure.
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