Healthy green bean casserole is made with fresh green beans and cheese. It is keto and gluten free, creamy and delicious!
How do you define a healthy green bean casserole? Different people will likely have different definitions. My blog’s name often gets me in trouble because of the wide array of definitions of “healthy!”
To me, a healthy green bean casserole is made with fresh green beans. It does not contain processed ingredients such as cream of mushroom soup, canned mushrooms or processed fried onions.
How do you make green bean casserole with fresh green beans?
There are several ways to make a healthy green bean casserole. My version is extremely simple. I steam the fresh green beans in the microwave until tender crisp. Not a second longer – I want them to remain bright green. Then, I mix the cooked green beans with sour cream, garlic and parmesan.
Next, I place the mixture in a casserole dish. I sprinkle it with cheese (I like Gruyere or sharp white cheddar) and pork panko (or almond meal). Finally, I broil the casserole in the middle of the oven just until the cheese is melted and the panko is golden brown, about 2 minutes.
So as you can see, this healthy green bean casserole is nontraditional. But is it very very tasty, and VERY easy to make.
How do you make onions for green bean casserole?
Another healthy option is to fry some shallots in butter until crispy (slowly over low heat for 20-30 minutes, stirring often). Then use that as your topping instead of the panko.
Use pork panko for low carb crunch
If you do use pork panko, you can use the store bought brand suggested below in the recipe card. Or make your own by placing pork rinds in a resealable bag and using a rolling pin to crush them.
Can you double the recipe?
Yes! It’s fine to double this recipe and make it in a 9 X 13-inch baking dish.
Can I bake instead of broil?
Yes! I prefer to briefly broil this healthy green bean casserole instead of baking, because I don’t want the beans overcooked. This is completely up to you and whether you have a casserole dish that can withstand a 2-minute broil in the center of the oven (not directly under the heat element). If you don’t, then simply bake the casserole for 10 minutes at 425 degrees F.
What about leftovers?
If you have leftovers of this healthy green bean casserole, they keep in the fridge for 2-3 days. Although the pork rind panko will lose it crispiness.
It’s no secret that my favorite way to eat green beans is to make simple boiled green beans. But when the occasion calls for something fancier, this healthy green bean casserole is certainly a great option.
Healthy Green Bean Casserole
- Olive oil spray
- 1 lb. fresh green beans, ends trimmed
- 3/4 cup sour cream
- 1 teaspoon coarse kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 cup grated Parmesan
- 1/4 cup Pork Panko (1/2 oz)
- 1/4 cup grated Gruyere cheese (or white cheddar)
- If you plan on baking the casserole, preheat your oven to 425 degrees F. Spray a 2-quart casserole dish with olive oil.
- Place the green beans in a large microwave safe bowl. Add 1/4 cup water, cover, and microwave until tender crisp, 3-4 minutes.
- Meanwhile, in a small bowl, mix together the sour cream, salt, pepper, garlic powder and Parmesan. Set aside.
- Drain the green beans into a colander, then add them back to the bowl. Add the sour cream mixture and toss to coat.
- Transfer the green beans mixture to the prepared baking dish. Sprinkle with the pork panko and Gruyere, and lightly spray with olive oil.
- Heat your broiler on high. Broil the healthy green beans casserole in the center of the oven (not directly under the heat element) until cheese is melted and pork panko is golden brown, about 2 minutes. Or, if your casserole dish won’t withstand broiling, bake the casserole for 10-15 minutes in a 425 degree oven. Serve immediately.