Healthy Green Bean Casserole

I know what you are thinking, green bean casserole has green bean in it, so it must be healthy, right? Well, ok, compared to the macaroni and cheese dish your Aunt always brings to family gatherings, yes. But, this classic Thanksgiving side dish typically consists of canned green beans (which are pretty much so overcooked that they are depleted of all nutrients, plus not to mention the toxin hazard of eating canned food, cancer-causing BPA is found in most canned foods) and canned (again), fried processed, breaded onions and goodness knows what rancid oils they are frying these onions in. This green bean casserole boasts fresh green beans, a simple, lush, and savory mushroom pan sauce, and a topping of crispy fried shallots. Thank you to KetoMojo for this recipe!

Ingredients List

• 2 small shallots, peeled and sliced about 1/8-inch thick

• 10 Tbsp olive oil, divided

• ~sea salt and freshly ground pepper

• 1 pound (16 oz) fresh green beans, trimmed and cut into 2-inch pieces

• 12 oz button mushrooms, sliced, thin (5 cups, sliced)

• 3/4 tsp garlic powder

• 3/4 tsp onion powder

• 3/4 cup beef or chicken broth

• 6 oz cream cheese

• 3/4 cup (3 oz) grated Gruyere cheese

• 1 tsp Worcestershire sauce

  Instructions

  • Preheat oven to 350°F (175°C).

  • Make the crispy shallots: line a plate with paper towels. Place 8 tablespoons of the olive oil in a medium skillet over medium-low heat. Add the shallots and cook, stirring occasionally, until golden brown, about 20 to 25 minutes. If they’re browning too quickly, lower the heat. With a slotted spoon, transfer the shallots to the paper towel-lined plate to drain and crisp up as they cool. Sprinkle lightly with salt.

  • Meanwhile, make the casserole: fill a medium bowl filled 3/4 full with ice water. Fill a medium saucepot with water and 2 tablespoons salt. Bring to a boil over high heat. Add the green beans and cook until just fork-tender, about 8 minutes. Immediately drain and plunge the green beans into the ice water to stop the cooking. Remove the green beans from the water to a clean kitchen towel, then blot them dry. Set aside.

  • Heat a large skillet with the remaining 2 tablespoons of olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they are golden brown, 8 to 10 minutes. Add the garlic powder, onion powder, and beef broth and bring to a boil, scraping up any bits from the bottom of the skillet with a spoon. Reduce to a simmer and stir for 1 minute. Stir in the cream cheese until it’s incorporated and smooth. Add 1-1/2 teaspoons salt and 1/2 teaspoon pepper and cook, stirring constantly, until the mixture begins to thicken, 2 to 3 minutes. Reduce the heat to medium and cook, stirring occasionally, until the mixture is thick, like condensed soup, about 3 to 4 minutes. Add the grated cheese, Worcestershire sauce, and the drained green beans and toss well to combine. Transfer the mixture to an 8-inch baking pan, cover tightly with foil, and cook for 20 minutes. Remove the foil and cook until bubbly and slightly browning on top, 5 to 10 minutes more.

  • To serve, let the casserole rest for 5 minutes, sprinkle the top with the crispy shallots and serve.