Healthier Homemade Green Bean Casserole

Almond milk and dry white wine combine to make a lighter sauce for this homemade green bean casserole featuring mushrooms, shallots, garlic, and thyme.

Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Line a small baking sheet with foil and coat with cooking spray.

Step: 2

Toss almonds with brown sugar, 1 tablespoon water, and 1/8 teaspoon salt in a small bowl. Spread on the prepared baking sheet.

Step: 3

Bake in the preheated oven, stirring once, until toasted, about 10 minutes. Let cool; break apart clusters.

Step: 4

Cook 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.

Step: 5

Heat 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 1/2- to 2-quart baking dish.

Step: 6

Whisk 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.

Step: 7

Bake until bubbly, about 30 minutes. Sprinkle with almonds. Let stand for 10 minutes before serving.

Per Serving: 156 calories; protein 5.9g; carbohydrates 17.7g; fat 6.8g; sodium 298mg.

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This also can apply to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can make a dish do more often .