Why You’ll Love This Green Bean Casserole

So fresh. With fresh mushrooms instead of cream of mushroom soup and fresh green beans instead of canned, this casserole tastes so much better than more traditional versions. I love the bright flavors and the slight crunch you get from the green beans.
Lightened up version of a classic. One huge benefit of making green bean casserole from scratch is that you can avoid preservatives and additives found in canned and pre-packaged products. This recipe is also lower in sodium and is 100% dairy and gluten free.
Stovetop. During the preparation of a big holiday meal I often find that my oven is fully occupied. I like this green bean casserole because you can make it on the stovetop, saving valuable oven space for your Turkey, pies, etc.
Bacon. I had to add a little sin to this recipe in the form of bacon. I love the smokey, savory element it brings to this otherwise crisp, fresh green bean casserole.

Overhead photo of healthy green bean casserole in a skillet.

What You’ll Need

Simple, fresh, easy-to-find ingredients are all it takes to make this healthy holiday side. Here’s what you’ll need. Be sure to scroll to the recipe card below for precise measurements.

Bacon – The bacon is optional but I love the smokey, savory quality it adds to the dish. If you choose not to use bacon, Saute the mushrooms, garlic, and green beans in a little olive oil or butter.
Mushrooms – I like baby bellas but feel free to pick your favorite.
Garlic cloves – Minced.
French green beans – Standard green beans would also do the trick. Just note that they will take a little longer to cook.
Shallot – Thinly sliced. You could use a red onion instead if you’d like.
Arrowroot powder – Tossing the shallots in arrowroot powder allows them to get nice and crispy when they hit the oil. You could use flour or cornstarch instead if you’d like.
Coconut oil – You’ll want refined coconut oil, otherwise, your shallots will taste coconutty. Canola oil would also do the trick.
Salt – I prefer course ground kosher salt.
Black pepper – Opt for freshly cracked ground black pepper.

How To Make Green Bean Casserole Without Mushroom Soup

Here comes a quick overview of how to make green bean casserole on the stovetop. Be sure to scroll to the recipe card below for more detailed instructions.

Side-by-side images of sautéing bacon and then mushrooms.

Cook the bacon. Saute the diced bacon over medium-high heat until crispy. Use a slotted spoon to transfer it to a paper towel-lined plate.
Sauté the mushrooms. Add mushrooms to the pan and saute until browned. Remove from the pan and set aside.
Sauté the green beans. Add the garlic and green beans to the pan and saute until slightly browned.
Put it all together. Add the bacon and mushrooms back to the pan along with some salt and pepper. Toss to mix and cook on low heat for 5 minutes. Remove from the heat.
Fry the shallots. Toss the shallots in the arrowroot and set aside. Heat the coconut oil in a small saucepan to 350 degrees. Fry the shallots until browned and transfer to a paper towel-lined plate.
Serve. Serve the green bean casserole warm, topped with fried shallots.

Green bean casserole in a skillet before adding fried shallots.

Tips For Success

This is a wonderfully simple recipe but that doesn’t mean it’s not important to pay attention to detail. Here are some tips to keep in mind as you make green bean casserole. I threw in some fun variations as well just in case you wanted to put your own personalized touch on things.

Don’t crowd the mushrooms. Trying to saute too many mushrooms at once will end you with rubbery, steamed mushrooms. They need some room to breathe in the pan in order to brown properly.
Get the oil temperature right. When heating the oil to fry the shallots, it is important to get the temperature right. You want it as close to 350 degrees F as possible. A candy thermometer is super helpful here but, if you don’t have one, gently dip one of the shallots into the oil to see if it sizzles. If it does, you’re good to go.
Fry in batches. When frying the shallots, do so in batches. Crowding the oil will cool it down too fast, ending you with soggy, greasy shallots.

Variation Ideas

Cheesy twist. Sprinkle grated parmesan or pecorino over the top of the casserole for a cheesy finish. Nutritional yeast would work too if you want to stay dairy-free.
Nutty crunch. Add toasted almond slices, walnuts, or pecans for a delightful crunch.
Fresh herbs. Finish this green bean casserole off with some fresh parsley, thyme, or rosemary.
Vegetarian. If you are vegetarian, feel free to leave out the bacon. Just use a little butter or olive oil to sauté the mushrooms, garlic, and green beans.

Healthy green bean casserole served on plates.

Serving Suggestions

With a meaty main: I love how this side dish goes with holiday and everyday mains alike. Serve it with Thanksgiving turkey, or dish it up along with New York strip steak. It’s also incredible with oven roasted chicken.
With other holiday sides: Serve it with creamy mashed potatoes, sweet potato casserole, and more. Check out the section below titled “More Holiday Side Dishes” for additional ideas.
Year round: Green bean casserole doesn’t have to be just a holiday thing. You can find the ingredients any time of year and it tastes just as good at a summer BBQs and potlucks as it does at a cozy Christmas dinner.

Can I Make This Recipe in Advance?

You can. Follow the recipe up to the point of topping the casserole with the fried shallots. Allow everything to cool to room temperature before sealing the casserole in one airtight container and the fried shallots in another. Store everything in the fridge for up to 2 days. When you are ready to serve, transfer the green bean casserole to a baking dish, top with the fried shallots, and bake at 350 degrees F for 30 minutes or until heated through.

Healthy green bean casserole in a skillet near a wooden spoon.

How to Store & Reheat Leftovers

Refrigerator: Allow the casserole to cool completely before sealing it in an airtight container and storing it in the fridge. You can keep it there for up to 4 days.
Freezer: Once the casserole has cooled completely, seal it in an airtight container and store it in the freezer for up to 3 months. Allow it to thaw before reheating.
To reheat: Transfer the casserole to a baking dish and bake at 350 degrees F for 30 minutes or until heated through. You could also reheat this casserole on the stovetop over medium heat or in the microwave. For the microwave, heat in 30-second intervals until it reaches your desired temperature. I prefer the oven or stovetop methods as those maintain the crispness of the bacon, fried shallots.

More Holiday Side Dishes