Healthy Green Bean Casserole Recipe

This Healthy Green Bean Casserole is about to be your new favorite Thanksgiving recipe! It’s made with fresh green beans, a homemade mushroom gravy, and delicious crunchy onions.

green bean casserole in dish

Favorite Holiday Dish

One of my favorite holiday dishes is green bean casserole! My family used to make it the old-fashioned way with canned green beans, Campbell’s cream of mushroom soup, and crunchy onions (or Funyons).

We wanted to develop a healthy green bean casserole from scratch where the green beans were still creamy and the onions still had crunch, but that it was overall, much healthier!

Healthy Swaps

In our opinion, homemade is just better! This is why our healthy green bean casserole is made completely from scratch with fresh ingredients.

Canned Green Beans >> canned green beans are easy, we get it, but fresh green beans are so. much. better. Give them a good wash and snip the ends off with a pair of scissors and you’re good to go!

Creamy Mushroom Soup >> swap out the store-bought creamy mushroom soup for homemade mushroom gravy. We’ll teach you how to make an easy roux so that you have a thick, flavorful mushroom gravy.

Funyons >> make your own homemade Funyons by coating sliced onion in egg followed by whole-wheat breadcrumbs and parmesan.

mushroom gravy in large pot

How to Make Green Bean Casserole

Are you wondering how to make green bean casserole? And, what makes this recipe healthy? You’ve come to the right place, so let’s go!

First things first >> the reason why we’re calling this recipe HEALTHY green bean casserole is because it’s made from scratch with fresh ingredients. I just have to say that these crunchy onions are my new favorite thing. So, let’s make a list of everything you need to make this amazing side.


  • olive oil
  • crimini mushrooms
  • fresh green beans
  • butter
  • white whole wheat flour
  • milk
  • chicken broth
  • red onions
  • egg
  • whole wheat bread crumbs
  • parmesan cheese

Homemade Funyons

Ditch the Funyons and let’s make some REAL crunchy onions. These crunchy onions are basic, but totally make the recipe!

All you need to do is thinly slice 2 large red onions. Then, place them in an egg wash and make sure they’re all coated.

Mix together bread crumbs, parmesan cheese, salt, and pepper, and coat the onions. Then, transfer everything onto a baking sheet for roasting.

Roast for 20 minutes. Then, toss and roast for 20 more minutes. Finish off with a 2-3 minute broil to make your onions EXTRA crunchy.

crunchy red onions on pan

Mushroom Gravy

We’ve been loving mushroom gravy over here in the Fit Foodie Kitchen. We even came up with the most delicious Vegetarian Mushroom Gravy to top your holiday sides with.

This gravy, in particular, is super simple to make and only requires a few ingredients and steps.  First, cook down your mushrooms a bit with some olive oil and salt. This not only brings out the flavor but also releases a lot of moisture from the mushrooms. Set aside.

Then,  your roux. Heat butter in a large saucepan. When fragrant, add flour. Whisk until a paste forms. Add milk and continue to whisk until thick. Remove from heat and then add the broth, cooked mushrooms, and salt.


pouring gravy on green beans green bean casserole on plate

More Healthy Thanksgiving Sides

Green Bean Casserole Video Tutorial


Healthy Green Bean Casserole

This Healthy Green Bean Casserole is about to be your new favorite Thanksgiving recipe! It’s made with fresh green beans, a homemade mushroom gravy, and delicious crunchy onions.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
Author: Linley Richter
Yield: 8 1x
Category: Side
Method: Oven
Cuisine: American


For the Onions

  • 1 large egg
  • 2 tablespoons water
  • 3/4 cup whole wheat bread crumbs
  • 1/4 cup grated parmesan cheese
  • 1/8 teaspoon table salt
  • 1/8 teaspoon ground pepper
  • 2 large red onions, sliced

For the Green Bean Casserole

  • 1.5 tablespoons olive oil
  • 2 cups chopped crimini mushrooms
  • 3 tablespoons unsalted butter
  • 1/4 cup white whole wheat flour (or gluten-free flour)
  • 1.5 cups 2% milk
  • 1/4 cup chicken broth (or vegetable broth)
  • 1/4 teaspoon sea salt, separated
  • 1 pound fresh green beans, washed and ends removed


  1. Preheat the oven to 350ºF and spray a 9×11-inch casserole dish and a standard-size baking sheet with cooking spray. Set aside.
  2.  First, prepare onions. Whisk together one egg and 2 tablespoons of water in a large bowl. In a separate bowl, mix together bread crumbs, parmesan, salt, and pepper.
  3. Then, slice 2 large onions. Add sliced onions to the egg mixture. Stir mixture until all of the onions are coated with egg.
  4. Pour the breadcrumb mixture on top of the onions and gently fold everything together.
  5. Spread onions out onto a baking sheet and set aside.
  6. Next, prepare green bean casserole. Heat a large saucepan over medium/high heat. Add olive oil. When olive oil is fragrant, add mushrooms and 1/8 teaspoon of salt and saute for 4-6 minutes. Remove from heat and transfer mushrooms into a separate bowl. Set aside.
  7. In the same saucepan, prepare the roux. Melt butter over medium/high heat. Add flour to butter and mix until a paste is created.
  8. Slowly add milk while continually whisking the milk, butter, and flour together. Whisk until mixture is thick. Remove from heat.
  9. Add broth, cooked mushrooms, and the last 1/8 teaspoon of salt to the roux and mix well.
  10. Place uncooked green beans into the casserole dish and then pour the roux over green beans and toss so that the beans are coated.
  11. Place both the green bean casserole and onions in the oven at the same time.
  12. Bake at 350ºF for 20 minutes. Then toss the onions and bake for an additional 20 more minutes.
  13. Remove casserole from oven and then turn the oven to high broil. Broil the onions for 3-5 minutes for extra crispy onions*.
  14. Once onions are crunchy, use a spatula to gently transfer onions on top of the green bean casserole.


  • Extra crunchy onions – this part is optional, but highly recommended. All ovens are different, so make sure to keep an eye on your onions in the broiler!


  • Serving Size: 1/8
  • Calories: 176
  • Sugar: 6
  • Sodium: 885
  • Fat: 10
  • Carbohydrates: 17
  • Fiber: 3
  • Protein: 7
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