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!