Ok, I’m not just saying this but Green Bean Casserole is one of my top 3 favorite side dishes on Thanksgiving. It’s soooo savory and creamy and delicious I look forward to it every single year. I’ve been hesitant to create a healthy version because I just didn’t know if it could ever live up to its unhealthy counterpart. Like you guys, I seriously LOVE a traditional green bean casserole… I officially, however, will never ever go back after this one. I mean, it’s just WOW. Try it out, impress your friends and in laws and whoever you’re trying to impress. This will get you there.
GREEN BEAN CASSEROLE
- 1 lb fresh green beans
- 1 cup baby bella mushrooms chopped
- 1/2 white onion chopped
- 1 tbsp olive oil
- 1 tbsp arrowroot starch or tapioca flour
- 1/2 cup Ripple half and half (or regular half and half)
- 1/2 cup sharp cheddar cheese
- salt and pepper
- 2 tbsp butter
- 1/2 cup chickpea crumbles or breadcrumbs (you can also used fried onions here too)
- 1/4 cup freshly grated Parmesan
- salt and pepper
Rinse green beans, chop ends off and cut in half. Bring about 8 cups of water to a boil, & boil green beans for 8 minutes. Drain and sit aside.
Over medium heat, begin sautéing the mushrooms and onion in the olive oil in a large skillet. Sauté for about 10 minutes or until onions are translucent.
Stir in Ripple half and half (or regular), cheddar cheese, salt and pepper, and arrowroot or tapioca flour.
Once mixture is combined and thickened, add your green beans. Let simmer for about 10 more minutes stirring occasionally. Transfer to a lightly greased casserole dish.
For the topping, melt the butter in a small bowl, then mix in the chickpea or bread crumbs, salt + pepper, and Parmesan cheese. Crumble on top of the casserole evenly. Bake for 20 minutes at 350°F, then broil for about 3-4 minutes. Watch it carefully to ensure it doesn’t burn. Enjoy!