This Clean Eating Green Bean Casserole is the lighter version of a favorite healthy Thanksgiving side dish recipe!
Is anyone else totally in love with fall? I am I am. I took a trip down to Champaign, IL for homecoming at my alma mater this weekend and was quickly reminded why my jeans fit snugly throughout those four years.
We managed to eat McDonald’s twice in 24 hours, plus late night pizza and more beers than I can count on both hands.
Oh college. Needless to say I’m ready for some healthy Thanksgiving recipes, starting with this delicious Clean Eating Green Bean Casserole recipe.
This beauty doesn’t have any canned soup or fried onions. It’s made using clean ingredients and homemade sautéed onions on top! I love adding a few healthy Thanksgiving recipes to the mix so you can indulge in other dishes.
I also discovered that Trader Joes sells a bag of washed and trimmed fresh green beans, which will make your thanksgiving meal prep SO much easier.
You can even make this Clean Eating Green Bean Casserole ahead of time! Just assemble all the ingredients, cover with plastic wrap then aluminum foil, and freeze.
On the big day, just pop it in the oven. If you do this it will need more time to bake – wait until the edges are bubbly.
Thanksgiving doesn’t have to leave you in stretchy pants! Serve up this Clean Eating Green Bean Casserole for a healthy Thanksgiving recipe that will leave more room for pie.
15 minPrep Time
25 minCook Time
40 minTotal Time
- 1.5 pounds green beans, trimmed and cut into 2" pieces
- 8 ounces mushrooms, sliced
- 3 tablespoons whole wheat flour
- 1 cup milk (almond unsweetened or 2%)
- 1 cup water
- 2 tablespoons low fat cottage cheese
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- For Onion Topping:
- 1 tablespoon extra virgin olive oil
- 1 small onion, thinly sliced into circles
- 1/2 cup whole wheat or Panko breadcrumbs
- 1/3 cup Parmesan cheese, grated
- 3 tablespoons water
- Preheat oven to 375 degrees F.
- Bring water to a boil in a large pot. Boil green beans until al dente - about 5-6 minutes. Drain and set aside.
- In a separate pan, saute onions in 1 tablespoon olive oil until they're nice and brown. Remove and set aside.
- In the same pan, add mushrooms and saute until soft. Add in enough flour to coat the mushrooms. Next, pour in the milk, whisking as you pour. Add water, cottage cheese, Parmesan, salt and pepper and whisk until the cottage cheese melts. Add the green beans into the mushroom sauce and stir to combine.
- In a bowl, mix onions with breadcrumbs, Parmesan and water and stir to combine.
- Spray a casserole dish with non-stick spray and pour in the green bean mixture. Top it with the onions and bake uncovered about 25 minutes.
What’s your favorite healthy Thanksgiving recipe to make?