Healthy Green Bean Casserole From Scratch

green bean casserole topped with crispy onions in a white baking dish.

This healthy green bean casserole from scratch made with fresh green beans and mushrooms is simply delicious, and way better than the canned version. It’s perfect for your Thanksgiving table, or any time you’re craving homemade comfort food. (vegetarian)



  • 1/2 lb green beans, trimmed and cut into 1-inch pieces
  • 1 tbsp butter
  • 1 small shallot, sliced thinly
  • 4 oz mushrooms, sliced thinly
  • 1 1/2 tbsp flour
  • 1/2 cup vegetable or chicken broth
  • 3/4 cup milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup crispy fried onions


  1. Heat oven to 400°F.
  2. Fill a pot with water and 1/2 tsp salt and bring to a boil. Add green beans and cook until bright green and slightly softened, about 2 minutes. Drain and set aside.
  3. Melt butter over medium-low heat. Add mushrooms and shallot and cook, stirring, until mushrooms are softened, about 5-7 minutes. 
  4. Sprinkle flour over the mushrooms and stir to coat.
  5. Lower heat and add broth, milk, salt and pepper. Simmer, stirring, until bubbly and thickened, about 10 minutes.
  6. Add green beans and coat with the mushroom sauce. 
  7. Lightly grease a square baking dish and spread green beans into the dish. Sprinkle with onions. 
  8. Bake 15 minutes. Remove from oven and serve hot.


  • Cut green beans into one inch pieces for easier eating.
  • If you like your green beans more tender, boil them for a bit longer in the blanching process.
  • Keep the heat on low when adding the milk. You don’t want it to curdle or scorch!
  • If you prefer a version without the crispy onions, leave them off and top with panko, bread crumbs, pecan pieces, or walnuts.
  • To make this recipe gluten-free, replace the flour with 2 tsp cornstarch, and make sure the onions are gluten-free.
  • For make ahead instructions see post above.

Keywords: healthy green bean casserole, green bean casserole from scratch, green bean casserole with fresh green beans

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