Looking for a side dish that’s both cozy and good for you? This Healthy Green Bean Bake is the ultimate comfort food makeover—think creamy, crispy, and packed with flavour, minus any guilt!
It’s holiday season and you know what that means (don’t ya?!?!) It’s time for cozy sweaters, London fog lattés, and ALL of the creamy, dreamy, and downright delicious comfort food. Whether we’re talkin’ this year’s Thanksgiving feast, family Christmas dinner, or just a chilly fall or winter night in, I can’t be the only one who craves everything warm and cozy this time of year.
I’m not going to lie – it actually doesn’t even feel like it’s (Canadian) Thanksgiving this weekend. We haven’t really gone back to Toronto for it since moving to BC four years ago and this year, we’re not hosting any friendsgiving to boot. And the funny part about all of that is that we’re moving in a few short weeks so half of the house is already packed away in boxes.
We might not be having a full out Thanksgiving dinner with mashed potatoes, roasted turkey, and all of the fixin’s, but, knowing this, I’ve been more inclined to snivel in a few perfect-for-the-holiday dishes to make up for it. This healthy green bean bake was the perfect side dish for these baked turkey drumsticks that I think not having to make a huge turkey this year was actually a bit of a blessing in disguise.
So, whether you’re hosting your own personal holiday feast this year, are responsible for bringing the side dish to your annual family one, or are simply looking for a bit of comfort food on a simple weeknight at home, I just know you’ll love this creamy, crunchy, and healthy green bean bake as much as I do!
WHAT YOU’LL NEED TO MAKE THIS HEALTHY GREEN BEAN BAKE
This green bean bake is all about cozy vibes and good-for-you ingredients—think creamy, crispy goodness without any of the guilt. We’re using fresh, wholesome stuff and ditching the heavy creams and processed toppings for lighter, healthier options. It’s perfect as a side for any meal or as the star of your next family get-together.
If you’re into feel-good dishes that don’t skimp on flavour, this one’s a winner. Let’s get into what makes each ingredient so great and why it works in this delicious bake in a little bit more detail down below:
- Green Beans: These are the star of the dish! Fresh green beans add a lovely crunch and vibrant green colour. They’re low in calories, packed with vitamins (like A, C, and K), and provide a healthy dose of fiber, making them the perfect base for a wholesome bake. Fresh green beans (rather than canned or frozen) work best in this recipe.
- Onions: Add a subtle sweetness and depth of flavour to the dish. When cooked, they become soft and caramelized, enhancing the overall richness of the bake. Plus, onions are full of antioxidants and have anti-inflammatory properties. I like using white or yellow onions for this recipe.
- Garlic: A flavour powerhouse, bringing a savory and aromatic kick that complements the green beans and mushrooms perfectly. It’s also known for its immune-boosting and heart-healthy benefits, making it a delicious and nutritious addition.
- Mushrooms: Add an earthy, umami flavour to the bake, making it hearty and satisfying. I like using cremini mushrooms in this healthy green bean bake. Cremini mushrooms (also called baby bellas) are a great source of antioxidants and vitamins like D and B, as well as fiber, giving the dish a healthy boost. However, you can use a different kind of mushroom (such as white button) instead if you prefer.
- Unsweetened Almond Milk: A dairy-free alternative to traditional cream, keeping the dish light and healthy. It adds a creamy texture without the extra calories and is perfect for those who are lactose intolerant or following a dairy-free diet. Feel free to use any other unsweetened, plant-based milk you prefer!
- Chicken or Vegetable Broth: Adds flavour and depth to the sauce while keeping it light and savory. Chicken broth works great for a richer taste, but vegetable broth is perfect if you prefer a vegetarian option. Using broth helps keep the bake flavourful without the need for heavy cream.
- Parmesan Cheese: Adds a salty, nutty flavour that pairs beautifully with the green beans and mushrooms. While optional, it gives the bake an extra touch of indulgence. It’s also a great way to add some protein and calcium!
- Almond Flour or Pork Rinds: Used for the crunchy topping, replacing traditional breadcrumbs. Both are naturally gluten-free, low in carbs, and adds a subtle nutty flavour that complements the dish.
- Olive Oil: Used to sauté the vegetables and to bind the almond flour/pork rind topping. It’s a heart-healthy fat, rich in antioxidants and anti-inflammatory properties, giving the bake a rich flavour without compromising its health benefits.
- Nutmeg: Adds a warm, slightly sweet flavour that enhances the creamy sauce. It’s a classic spice used in green bean bakes and adds a subtle, aromatic touch that elevates the dish.
- Salt and Pepper: These basics bring out the flavours of the other ingredients, ensuring every bite is well-seasoned. Adjust to your preference!
- Parsley: Adds a fresh, bright finish to the dish and enhances its visual appeal. It’s also loaded with vitamins and minerals, making it a nutritious way to add a pop of colour and flavour.
HOW TO MAKE A HEALTHY GREEN BEAN CASSEROLE (KEY TIPS)
You can find full instructions for how to make this keto friendly green bean bake in the recipe card down below, but here are a few quick tips to keep in mind:
- Blanch the green beans just right. Boil the green beans for only 3-4 minutes so they stay tender-crisp. You want them to have a little bite since they’ll soften further when baked. EXTRA TIP: Make sure to trim the ends off the green beans before cooking for the best texture and presentation!
- Use fresh ingredients. Fresh green beans, mushrooms, and garlic will give you the best flavour and texture. Avoid canned or frozen green beans if possible, as they can become mushy.
- Choose your broth wisely. If you want a richer flavour, go for beef or chicken broth. For a lighter, vegetarian option, vegetable broth works great too. Just make sure it’s low-sodium so you can control the salt level.
- Get the sauce creamy. When making the sauce, simmer the almond milk and broth until slightly thickened. If you want a thicker consistency, you can add a tiny bit of arrowroot or cornstarch to thicken it up even more.
- Don’t skip the topping. The almond flour or crushed pork rinds gives the bake that classic crispy top. Make sure it’s evenly spread and lightly coated in olive oil so it gets golden and crunchy.
- Season well. Don’t be shy with salt, pepper, and nutmeg. These simple seasonings make a huge difference in flavour. Taste as you go, especially with the sauce, to get it just right.
- Use the right size dish. A 9×13-inch baking dish is perfect. It gives everything room to cook evenly and ensures the topping gets crispy.
- Garnish for freshness. A sprinkle of fresh parsley right before serving not only adds a pop of colour but also brightens up the flavour. It’s a simple step that makes a big difference!
FREQUENTLY ASKED QUESTIONS
Yes, baked green beans are definitely good for you! They’re low in calories and packed with vitamins like A, C, and K, plus they provide a healthy dose of fiber, which supports digestion. When you bake them, especially with a light drizzle of olive oil and wholesome ingredients, they retain much of their nutrients while getting a delicious, crispy texture.
Unlike frying or using heavy creams, baking green beans keeps them light and nutritious, making them a great side dish option for a balanced meal. Whether you’re looking for something healthy to enjoy on its own or to pair with your favourite main course, baked green beans are a tasty and wholesome choice!
Canned green beans can be a convenient option, but they’re not quite as healthy as fresh ones. While they still provide fiber and some vitamins, the canning process can cause them to lose some nutrients, and they’re often packed with added sodium. If you decide to use canned green beans in this recipe, make sure to drain and rinse them thoroughly to reduce the sodium content.
However, keep in mind that canned beans may not have the same crisp texture as fresh ones, which could make the bake a bit softer. For the best flavour and texture, fresh green beans are the way to go, but canned can work in a pinch!
To keep green bean casserole from getting mushy, start by blanching the green beans briefly—just 3-4 minutes—so they stay tender-crisp. Avoid overcooking them during this step, as they’ll soften more when baked. Sauté the mushrooms and onions only until just softened to prevent extra moisture from making the dish soggy. Also, be sure to bake the casserole uncovered so the topping can crisp up and any excess moisture can evaporate.
Following these tips will help you achieve a casserole that’s perfectly creamy with just the right amount of crunch!
Leftover green bean casserole can last in the fridge for about 3 to 5 days when stored properly in an airtight container. To maintain its best quality, make sure to cool it to room temperature before sealing it up and placing it in the refrigerator. When you’re ready to enjoy the leftovers, simply reheat them in the oven or microwave until heated through. However, keep in mind that the texture might change slightly upon reheating, but it will still be delicious!
MORE HEALTHY HOLIDAY SIDE DISHES
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PERFECT OVEN BAKED SWEET POTATOES
GARLIC AND HERB ROASTED BUTTERNUT SQUASH
LOADED CABBAGE AND VEGETABLE SOUP
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HEALTHY GREEN BEAN BAKE
Ingredients
- 1 pound Fresh Green Beans trimmed
- 1 small Yellow Onion thinly sliced
- 2 Cloves Garlic minced
- 1 cup Cremini Mushrooms sliced
- 1 cup Unsweetened Almond Milk (or any dairy-free milk)
- 1/2 cup Chicken or Vegetable Broth
- 1/2 cup Grated Parmesan Cheese (optional, for added flavour)
- 1/2 cup Almond Flour or Crushed Pork Rinds
- 1 tbsp Olive OIl
- 1/4 tsp Ground Nutmeg
- Salt and Pepper to taste
- Fresh Parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of water to a boil. Add the green beans and cook for about 3-4 minutes, until they are tender but still crisp. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook until they become translucent, about 5 minutes.
- Add the garlic and mushrooms, cooking until the mushrooms are tender and the mixture is fragrant, another 5 minutes.
- Stir in the almond milk and broth to the skillet. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavours to meld together.
- If using, stir in the Parmesan cheese until melted and incorporated.
- Season with nutmeg, salt, and pepper.
- In a large mixing bowl, combine the cooked green beans with the creamy mushroom sauce, ensuring the beans are evenly coated. Transfer the mixture to a baking dish.
- In a small bowl, make the topping by mixing the almond flour or crushed pork rinds with a little olive oil.
- Transfer the green bean mixture to a 9×13 baking dish. Sprinkle the topping mixture evenly over the green beans.
- Place the baking dish in the preheated oven and bake for about 20 minutes, or until the topping is golden and crispy. Once baked, remove the green bean bake from the oven. Garnish with freshly chopped parsley before serving.
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