Healthy Green Bean Casserole


  • 1 1/2pounds fresh green beans trimmed
  • 1/3cup olive oil divided
  • 10ounces cremini/ baby bella mushrooms sliced
  • 1small onion diced
  • 1teaspoon tamari soy sauce or coconut aminos
  • 3cloves garlic minced
  • 1/2cup chicken broth or vegetable broth for vegan
  • 1 1/2cups milk, or other dairy-free milk
  • salt and pepper to taste
  • 2tablespoon cornstarch
  • ½ cup crispy fried onions


  1. Preheat your oven to 375F. Then, bring a large pot of salted water to a boil and add the green beans. Blanch the green beans for 4-5 minutes, or until slightly tender but still crisp.
  2. Immediately transfer the green beans to an ice water bath, drain, and set aside.
  3. Then, heat two tablespoons of olive oil on medium high heat in a large pan. Add the diced onion and sliced mushrooms and cook for 8-10 minutes, or until soft.
  4. Stir in the tamari soy sauce, minced garlic, salt, and pepper. Then add the chicken broth and milk, and simmer for 5 minutes.
  5. Make a slurry by stirring the cornstarch with 2 tablespoons of water in a small bowl. Turn off the stove, pour the slurry into the pan, and stir until the sauce has thickened.
  6. Transfer about 1/3 of the mushroom sauce to a baking pan, add the green beans on top, then top with the remaining sauce. I put the sauce down the middle for presentation, but you could spread it evenly across the top. Then bake for 10-15 minutes or until warmed through.
  7. While the green beans are baking, add the sliced shallots to a pan with 1/4 cup or so of olive oil
  8. Remove the green bean casserole from the oven, top with the crispy onions and serve.