For a richer flavor, consider using a combination of cremini and shiitake mushrooms. Dry sherry can be substituted for the white wine for a slightly different flavor profile. Make ahead tip: The casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add 10-15 minutes to the baking time if baking from cold. Freshly grated nutmeg adds a warm, aromatic note to the almond milk sauce. Ensure the green beans are crisp-tender by not overcooking them during the initial blanching step.
Healthier Homemade Green Bean Casserole
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PREP TIME25 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 30 mins
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SERVING6 People
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VIEWS16
Elevate your green bean casserole with this lighter, homemade version. Featuring fresh green beans, earthy mushrooms, fragrant shallots, and a creamy almond milk sauce infused with dry white wine, this dish is a delightful twist on a classic.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Fiber5 g
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Protein6 g
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Saturated Fat1 g
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Sodium298 mg
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Sugar7 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Line a small baking sheet with foil and coat with cooking spray. (Prep time: 5 minutes)
02
StepIn a small bowl, toss almonds with brown sugar, 1 tablespoon water, and 1/8 teaspoon salt. Spread on the prepared baking sheet. (Prep time: 3 minutes)
03
StepBake in the preheated oven, stirring once, until toasted, about 10 minutes. Let cool; break apart clusters. (Bake time: 10 minutes)
04
StepCook green beans in lightly salted boiling water in a large skillet, covered, about 5 minutes. Drain. Transfer beans to a large bowl of ice water; drain again. Place in a large bowl. (Cook time: 10 minutes)
05
StepHeat oil in skillet over medium-high heat. Add mushrooms, shallots, garlic, thyme, and 1/4 teaspoon each salt and pepper. Cook, stirring, until mushrooms are browned and tender and any liquid has evaporated, about 8 minutes. Add to beans and toss to coat. Transfer to a 1 ½- to 2-quart baking dish. (Cook time: 15 minutes)
06
StepWhisk almond milk, wine, cornstarch, and remaining 1/4 teaspoon each salt and pepper in a small bowl. Add to skillet; cook, stirring, over medium heat until thickened and bubbly, scraping up any browned bits, 4 to 7 minutes. Remove from heat and stir in chives. Pour over bean mixture in the baking dish. (Cook time: 10 minutes)
07
StepBake until bubbly, about 30 minutes. Sprinkle with almonds. Let stand for 10 minutes before serving. (Bake time: 40 minutes)
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Margret Ruecker
Jun 21, 2025The toasted almonds are a must! They add such a nice crunch and nutty flavor. I will definitely make this again.
Ferne Casper
Jun 10, 2025I used frozen green beans (thawed and drained) and it worked just as well!
Valentin Quitzon
May 22, 2025This recipe is a game-changer! The almond milk sauce is so much lighter than the traditional cream-of-mushroom soup version. My family loved it!
Cornell Schiller
May 22, 2025I was skeptical about the white wine, but it really brightened up the flavor. I also added a little bit of Dijon mustard to the sauce for an extra kick.
Larissa Hermiston
May 18, 2025Easy to follow and delicious. A new holiday staple!
Cullen Nitzsche
May 16, 2025I found that cooking the mushrooms until they are really browned adds a lot of depth of flavor. Don't be afraid to let them get a little color!
Michale Gibson
May 11, 2025This recipe is a great base to play around with! I added some crispy fried onions on top for extra crunch.