Green Bean Casserole | Happy healthy eating

this Green Bean Casserole Made with crispy refried green beans, savory mushrooms and crispy bacon topped with homemade fried shallots. Made from scratch with fresh ingredients, this is a healthier (but just as delicious) take on this traditional holiday side dish.

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

Why You'll Love This Green Bean Casserole

• so fresh With fresh mushrooms instead of cream of mushroom soup and fresh green beans instead of canned, this casserole is much more flavorful than the more traditional version. I like the bright flavor and slight crunch you get from the green beans.
• A lighter version of a classic. A huge advantage of making green bean casserole from scratch is that you can avoid the preservatives and additives found in canned and pre-packaged products. This recipe is also low in sodium and 100% dairy and gluten free.
• Stovetop. When preparing a big holiday meal I often find that my oven is completely occupied. I love this green bean casserole because you can make it on the stovetop, saving valuable oven space for your turkey, pie, etc.
• bacon I had to add a little sin to this recipe in the form of bacon. I love the smoky, savory element it brings to this otherwise crisp, fresh green bean casserole.

What you will need

Simple, fresh, readily available ingredients are all it takes to make this healthy holiday side dish Here's what you need. Be sure to scroll to the recipe card below for exact measurements.

• bacon – Bacon is optional but I like it smoky, the delicious quality it adds to the dish. If you don't want to use bacon, sauté the mushrooms, garlic, and green beans in a little olive oil or butter.
• mushroom – I love baby bellas but feel free to pick your favorite.
• cloves of garlic – mincemeat
• French green beans – Standard green beans will also do the trick. Just remember they will take a little longer to cook.
• shallot – Thinly sliced. You can use a red onion instead if you want.
• Arrowroot powder – Tossing the shallots in the arrowroot powder makes them nice and crispy when they hit the oil. You can use flour or cornstarch if you prefer.
• coconut oil – You'll want refined coconut oil, otherwise, your shallots will taste coconutty. Canola oil will also do the trick.
• salt – I definitely prefer ground kosher salt.
• black pepper – Opt for freshly cracked black pepper.

How to Make Green Bean Casserole Without Mushroom Soup

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

• Cook the bacon. Fry the diced bacon over medium-high heat until crispy. Use a slotted spoon to transfer to a paper towel-lined plate.
• Fry the mushrooms. Add the mushrooms to the pan and fry until brown. Remove from pan and set aside.
• Saute the green beans. Add garlic and green beans to the pan and fry until lightly browned.
• Put it all together. Add the bacon and mushrooms back to the pan with some salt and pepper. Toss to mix and cook on low for 5 minutes. Remove from heat.
• Saute the shallots. Toss the shallots in the arrowroot and set aside. Heat coconut oil in a small saucepan to 350 degrees. Fry shallots until brown and transfer to a paper towel-lined plate.
• serve Serve the Green Bean Casserole hot topped with fried shallots.

Tips for success

It's a surprisingly simple recipe but that doesn't mean attention to detail isn't important. Here are some tips to keep in mind when making green bean casserole. I've also thrown in some fun variations just in case you want to put your own personalized touch on things.

• Do not crowd the mushrooms. Trying to saute too many mushrooms at once will end up with rubbery, steamed mushrooms. They need some room to breathe in the pan to brown properly.
• Maintain oil temperature. When heating oil for frying shallots, it's important to get the temperature right. You want it 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 in the oil to see if it sizzles. If it is, you are good to go.
• Fry in batches. Do this in batches while frying the shallots. If the oil congests it will cool too quickly, you'll end up with soggy, greasy shallots.

concept of variation

• Cheesy twist. Sprinkle grated parmesan or pecorino over the casserole for a cheesy finish. If you want to go dairy-free, nutritional yeast will work too.
• Nut crunch. Add toasted almond pieces, walnuts or pecans for a delightful crunch.
• Fresh herbs. Finish this green bean casserole with some fresh parsley, thyme or rosemary.
• vegetarian If you are vegetarian, feel free to leave out the bacon. Use a little butter or olive oil to saute the mushrooms, garlic, and green beans.

Serving advice

• With a meaty main: I love that this side dish goes with holiday and everyday meals alike. Serve with it Thanksgiving turkeyOr dish it up with New York strip steak. Also incredible Oven Roasted Chicken.
• Along with other holiday aspects: Serve with it Creamy Mashed Potatoes, Sweet Potato CasseroleAnd more. See the section below titled “More Holiday Side Dishes” for additional ideas.
• Year round: Green bean casserole doesn't have to be just a holiday thing. You can find the ingredients any time of year and it's just as good at summer BBQs and potlucks as it is at a cozy Christmas dinner.

Can I make this recipe in advance?

you can Follow the recipe to the point of topping the casserole with the fried shallots. Allow everything to cool to room temperature before sealing the casserole in one airtight container and the roasted shallots in another. Store everything in the fridge for up to 2 days. When you are ready to serve, transfer the green bean casserole to a baking dish, top with the fried shallots, and bake at 350 degrees F for 30 minutes or until heated through.

How to store and reheat leftovers

• Refrigerator: Allow the casserole to cool completely before sealing in an airtight container and storing in the refrigerator. You can keep it there for up to 4 days.
• Freezer: When the casserole is completely cool, seal it in an airtight container and store in the refrigerator for up to 3 months. Allow it to thaw before reheating.
• To reheat: Transfer the casserole to a baking dish and bake at 350 degrees F for 30 minutes or until heated through. You can reheat this casserole on the stove over medium heat or in the microwave. For the microwave, heat in 30-second intervals until it reaches your desired temperature. I prefer the oven or stovetop method because they retain the crispiness of the bacon, fried shallots.

More holiday side dishes

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