Healthy Green Bean Casserole Lacey Baier
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
For the Green Beans:
- 2 lbs fresh green beans, trimmed
For the Crispy Onion Topping:
- 1 tbsp olive oil
- 1 large yellow onion, thinly sliced
- 1/2 cup almond meal
- 1/4 cup parmesan cheese, grated
- 1/4 tsp sea salt
For the Mushroom Sauce:
- 1 tbsp olive oil
- 8-10 medium cremini mushrooms, thinly sliced
- 4 cloves garlic, minced
- 3 tbsp chickpea flour
- 1/2 cup low sodium chicken broth
- 1 cup unsweetened almond milk
- 1/3 cup parmesan cheese, grated
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- Preheat oven to 375 degrees F, bring a large stockpot of water to a boil, and grease a large casserole dish with olive oil and then set aside.
- Add the green beans to the boiling water and boil for 4-5 minutes, or until almost tender, but still slightly crisp. Drain the cooked green beans, then transfer to a bowl filled with ice water to stop them from cooking more.
- To make the crispy onion topping, start by heating olive oil in a large fry pan over medium-high heat until hot.
- Add the thinly sliced onions and cook, stirring occasionally, for 5-8 minutes or until they are tender and starting to brown. Remove the onions and place into a medium mixing bowl and set aside.
- In the same pan you used to cook the onions, add the almond meal. Cook, stirring very frequently, for 3-5 minutes, or until the almond meal is starts to turn lightly golden. Careful not to burn.
- Remove from heat and transfer the toasted almond meal to the bowl with the onions. Stir in the 1/4 cup shredded parmesan cheese and sea salt, and then toss the mixture until combined. Set aside.
- In the same pan, heat a little more olive oil until hot and add the mushrooms and cook for 4-5 minutes, or until they are tender, stirring occasionally.
- Add the minced garlic and cook for an additional minute until fragrant, stirring frequently.
- Sprinkle the chickpea flour over the mushrooms, and stir to combine.
- Slowly add the low sodium chicken broth, whisking to combine until smooth.
- Whisk in the almond milk, and bring the mixture to a simmer. Let cook for 2-3 minutes, or until thickened.
- Stir in the remaining 1/3 cup parmesan cheese, sea salt, and pepper until the cheese is melted.
- Transfer the cooked, chilled green beans into the pan with the mushroom sauce and toss until combined.
- Pour the green bean mixture into the prepared baking dish and then top with the crispy onion topping evenly over the top.
- Place in the oven, uncovered, and bake for 25-30 minutes, until the top is golden brown.
Source: A Sweet Pea Chef
