Typical green bean casseroles bathe ingredients in a heavy cream sauce.
Our healthy version has fewer calories and fat, thanks to a homemade roux.
Why Is This Green Bean Casserole Healthier than Others?
Typical green bean casseroles call for canned green beans, which can be high in sodium.
We skip the canned soup too, which can be high in sodium, fat and calories.
What Should You Serve with This Casserole?
This simple side dish can be prepared for a holiday meal or a weeknight dinner.
Toss green beans in a large bowl with 1 tablespoon oil until well coated.
Divide between 2 large rimmed baking sheets and spread in an even layer.
Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat.
Add onion and cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes.
Add flour, salt and pepper; cook, stirring, for 1 minute more.
Add milk and continue to stir, scraping up any browned bits.
Remove from the heat.
(See Tips.)
When the green beans are done, remove from the oven.
Transfer half the green beans to a 2-quart broiler-safe baking dish.
Spread half the sauce over the green beans.
Add the remaining green beans and top with the remaining sauce.
Combine breadcrumbs and the remaining 1 tablespoon oil in a small bowl.
(Skip this step if you are topping with cheese.)
Sprinkle the breadcrumb mixture (or cheese) over the gratin.
Let stand for 10 minutes before serving.
Tear bread into pieces and process in a food processor until coarse crumbs form.
One slice of bread makes about 1/2 cup fresh breadcrumbs.
To make ahead
Roast green beans (Step 2) up to 30 minutes ahead.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
