Green Bean Casserole | Happy Healthy Eating

this Green Bean Casserole Made with crunchy sautéed green beans, flavorful mushrooms and crispy bacon, topped with homemade fried shallots. Made from scratch with fresh ingredients, it's a healthier (but equally delicious) approach to this traditional holiday side dish.

My family loves this green bean casserole. Made with fresh ingredients and topped with crispy fried shallots, every bite is packed with flavor and texture. Unlike traditional green bean casseroles that rely on canned soup and prepackaged ingredients, this recipe is made with green beans, sliced ​​mushrooms, and just the right amount of garlic. The veggies are sautéed in bacon fat, which adds incredible flavor along with the crispy bacon bits. Trust me, you have to try this recipe!

Why you'll love this green bean casserole

• So fresh. Using fresh mushrooms instead of cream of mushroom soup and fresh green beans instead of canned, this casserole tastes so much better than the traditional version. I love the bright flavor and slight crunch of the green beans.
• A lightweight version of a classic. One of the great things about making green bean casserole from scratch is that you avoid the preservatives and additives found in canned and prepackaged products. This recipe is also lower in sodium and 100% dairy- and gluten-free.
• Cooktop. When preparing holiday meals, I often find that my oven is full. I love this green bean casserole because you can make it on the stovetop, saving valuable oven space for your turkey, pot pie, and more.
• bacon. I had to add a little sin to this recipe in the form of bacon. I love the smoky and salty elements it brings to this crisp, fresh green bean casserole.

what do you need

Simple, fresh, easy-to-find ingredients are all you need to make this healthy holiday treat. This is what you need. Be sure to scroll to the recipe card below for exact measurements.

• bacon – Bacon is optional, but I love the smoky and salty flavor it adds to the dish. If you choose not to use bacon, sauté the mushrooms, garlic and green beans in a little olive oil or cream.
• mushroom – I love Bella Baby, but feel free to pick your favorite.
• garlic cloves – Chop.
• French green beans – Standard mung beans will also do the trick. Note that they take a little longer to cook.
• onion – Cut into thin slices. You can substitute red onion if you wish.
• Arrowroot – Sprinkle the shallots into the arrowroot flour so they get nice and crispy when exposed to the oil. You can substitute flour or cornstarch if you prefer.
• coconut oil – You need to refine the coconut oil, otherwise, your shallots will have a coconut flavor. Canola oil also works.
• Salt – I prefer kosher salt.
• black pepper – Choose freshly cracked black pepper.

How to Make Green Bean Casserole Without Mushroom Soup

Here's a quick overview of how to make green bean casserole on the stovetop. Be sure to scroll to the recipe card below for more detailed instructions.

• Cook the bacon. Sauté the diced bacon over medium-high heat until crispy. Use a slotted spoon to transfer to a plate lined with paper towels.
• Sautéed mushrooms. Add mushrooms to pan and sauté until brown. Remove from pan and set aside.
• Sautéed green beans. Add garlic and green beans to pan and sauté until lightly browned.
• Put them together. Return the bacon and mushrooms to the pan along with some salt and pepper. Stir well and simmer for 5 minutes. Remove from heat.
• Sauté the shallots. Add the shallots to the kudzu and set aside. Heat coconut oil in a small saucepan to 350 degrees. Fry shallots until brown, then transfer to a paper towel-lined plate.
• Serve. Serve green bean casserole hot and top with green onions.

Tips for success

This is a very simple recipe, but that doesn't mean attention to detail isn't important. Here are some tips to remember when making green bean casserole. I've also added a few fun variations just in case you want to put your own personal spin on things.

• Do not crowd the mushrooms. Trying to sauté too many mushrooms at once will end up with rubbery steamed mushrooms. They need some room to breathe in the pan to brown properly.
• Make sure the oil is at the right temperature. When heating fried shallots, it is important to get the temperature right. You want the temperature to be as close to 350 degrees Fahrenheit as possible. A candy thermometer is very helpful here, but if you don't have one, gently dip a shallot into the oil and see if it sizzles. If so, you're good to go.
• Fry in batches. When sautéing the onions, do it in batches. Too much oil will cause the oil to cool too quickly and you'll end up with soggy, greasy shallots.

changing ideas

• A cheesy twist. Sprinkle grated Parmesan or Feta cheese over the top of the casserole for a cheesy texture. If you want to go dairy-free, nutritional yeast works too.
• Nuts crunchy. Add toasted slivered almonds, walnuts, or pecans for a delightful crunch.
• Fresh herbs. Finish this green bean casserole with some fresh parsley, thyme, or rosemary.
• vegetarian diet. If you are vegetarian, feel free to omit the bacon. Just sauté mushrooms, garlic and green beans in a little cream or olive oil.

Food recommendations

• Mainly meat: I love how this side dish pairs with both festive and everyday main dishes. Eat with it thanksgiving turkeyor combine it with new york steak. This is also unbelievable Oven roasted chicken.
• And other holiday aspects: Eat with it Creamy Mashed Potatoes, Sweet Potato Casserole,etc. Check out the section below titled “More Holiday Side Dishes” for more ideas.
• annual: Green bean casserole doesn’t have to be just for the holidays. You can find these ingredients any time of year, and they taste just as good at summer barbecues and potlucks as they do at cozy Christmas dinners.

Can I make this recipe ahead of time?

you can. Follow the recipe until the casserole is topped with fried shallots. Let everything cool to room temperature, then seal the casserole in an airtight container and the fried shallots in another airtight container. Store everything in the refrigerator for up to 2 days. When ready to serve, transfer green bean casserole to baking sheet, top with fried shallots and bake at 350 degrees F for 30 minutes or until heated through.

How to store and reheat leftovers

• refrigerator: Let the casserole cool completely, then seal it in an airtight container and store in the refrigerator. You can keep it for up to 4 days.
• refrigerator: Once the casserole has cooled completely, seal it in an airtight container and store it in the refrigerator for up to 3 months. Allow to thaw before reheating.
• To reheat: Transfer casserole to baking sheet and bake at 350 degrees F for 30 minutes or until heated through. You can also heat this casserole on the stovetop over medium heat or in the microwave. For microwave ovens, heat in 30 second intervals until desired temperature is reached. I prefer the oven or stovetop methods because they maintain the crispness of the bacon, fried shallots.

More festive side dishes

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