Today I’m sharing a healthy yet decadent-tasting vegetable side dish that might just revolutionize your holiday dinner table: Lighter Green Bean Casserole with Crispy Shallots.
Throw out every memory you have of gloopy green bean casseroles from holidays past, and instead imagine crisp-tender steamed green beans in a light and silky mushroom-cheese sauce, with fresh parsley and crispy shallots. We’re talking all the flavor of green bean casserole, in a non belt-busting format. Can you say UPGRADE?
This lighter version of the classic uses low-fat milk plus fresh mushrooms to create a homemade creamy mushroom sauce that’s very waistline friendly, but tastes anything but. Special enough for any holiday, but so delicious you won’t want to wait for one to make it!
Start by steaming fresh, trimmed green beans until they’re crisp tender.
Classic Green Bean Casserole recipes use canned green beans, which are super soft, but for this lightened up version I like the green beans to retain a little snap.
Set the beans aside then make the crispy shallot topping. Crispy shallots mimic the fried canned onion rings that typically top green bean casserole, but there’s no breading needed, and the shallots are pan vs deep fried.
Peel the shallots then slice them into very thin rings and separate the layers.
Pan-fry the shallot rings in extra virgin olive oil until light golden brown — it only takes a minute or two — then transfer them to a paper towel-lined plate and sprinkle with salt. Set aside.
To the same skillet, add sliced mushrooms then saute until the mushrooms release their liquid. Once the liquid has cooked off, add dried thyme, garlic, salt, and pepper then saute for another minute. Scoop the mixture into a large mixing bowl then set aside.
Again, to the same skillet add low fat milk whisked together with gluten-free or all-purpose flour (dish will not be GF if using AP flour.)
Season with salt and pepper then cook, stirring constantly, until the mixture is thick and bubbly.
Scoop the sauce into the bowl with the mushrooms then add the green beans plus chopped parsley and grated parmesan cheese then stir well to combine.
Scoop the mixture into a casserole dish, top with the crispy shallots and a dusting of a bit more parmesan cheese, then bake until golden brown and bubbly. SO GOOD!
As if this recipe couldn’t get any better, it’s make-ahead, too!
Skip the shallot frying step and assemble the dish up until the baking part, then cover and refrigerate. The next day, fry the shallots then add to the top of the green beans and bake. Enjoy!
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