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Lighter Creamy Green Bean Casserole from Scratch (Easy Recipe)

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A lighter, from-scratch green bean casserole made with real ingredients like fresh green beans, mushrooms, and a creamy sauce thickened with a roux and Greek yogurt, topped with homemade crispy onions. Perfect for holidays or weeknight dinners.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 1 tablespoon olive oil
  • ½ teaspoon salt (for blanching water)
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, thinly sliced
  • 1 small yellow onion, finely diced (about ¾ cup)
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • ¼ cup plain Greek yogurt
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon nutmeg
  • 1 large yellow onion, thinly sliced into rings
  • ¼ cup all-purpose flour
  • 2 tablespoons panko breadcrumbs
  • ½ teaspoon salt
  • ¼ teaspoon paprika
  • 2 tablespoons olive oil

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your 9×13 baking dish with a little butter or cooking spray.
  2. Blanch the green beans: Bring a large pot of water to a boil and add ½ teaspoon salt. Drop in the green beans and cook for exactly 3 minutes. Drain immediately and plunge into a bowl of ice water to stop the cooking. Let them sit for 2 minutes, then drain again and pat dry with a clean kitchen towel. Set aside.
  3. Start the mushroom sauce: In your large skillet, melt the butter over medium heat. Add the sliced mushrooms and diced onion. Cook for 6-8 minutes, stirring occasionally, until the mushrooms have released their liquid and started to brown. The onions should be soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Make the roux: Sprinkle the flour over the mushroom mixture and stir constantly for 1-2 minutes. This cooks out the raw flour taste. The mixture will look thick and pasty—that’s normal.
  5. Add the milk slowly: Pour in the milk a little at a time, whisking continuously to prevent lumps. Keep stirring until the sauce thickens, about 3-4 minutes. It should coat the back of a spoon. Remove from heat.
  6. Finish the sauce: Stir in the Greek yogurt, salt, pepper, and nutmeg. Taste and adjust seasoning—you might want a pinch more salt. The sauce should be creamy and smooth, not too thick.
  7. Combine everything: Add the blanched green beans to the skillet and gently fold them into the sauce until every bean is coated. Pour the mixture into your prepared baking dish and spread it evenly.
  8. Make the crispy onion topping: In a small bowl, toss the sliced onion rings with flour, panko, salt, and paprika. Drizzle with olive oil and toss again until the onions are lightly coated. Spread them evenly over the top of the casserole.
  9. Bake: Place the dish in the oven and bake for 20-25 minutes, until the sauce is bubbly around the edges and the topping is golden brown and crispy. If the topping browns too quickly, tent loosely with foil for the last 5 minutes.
  10. Rest before serving: Let the casserole sit for 5 minutes after coming out of the oven. This helps the sauce set slightly so it doesn’t run all over the plate.

Notes

Don’t skip the ice water bath after blanching to prevent mushy green beans. If the sauce looks thin before baking, it will thicken as it bakes. For best results, use room temperature milk to avoid lumps. The topping can be made with crushed potato chips or fried shallots if desired.

Nutrition

Keywords: green bean casserole, lighter green bean casserole, from scratch, creamy green bean casserole, healthy green bean casserole, Thanksgiving side dish, easy green bean casserole

Find it online: https://cookluma.com/lighter-creamy-green-bean-casserole-from-scratch-easy-recipe/