Not Your Grandmother’s Green Bean Casserole

Say Goodbye to Grandma’s Green Bean Casserole

Do you love the green bean casserole that’s been adorning tables since the 1950s but think it’s time for a makeover? Me too!

The year was 1955. Dorcas Reilly, a test kitchen supervisor at a certain red-labeled soup company, was cooking up a way to make green beans more… well, marketable. Her solution? That now-legendary green bean casserole, using—surprise, surprise—a can of cream of mushroom soup. Fast forward over six decades, and that cozy casserole has found a spot on countless holiday tables.

But let’s be real: the original green bean casserole, while nostalgic, is packed with sodium and preservatives with its canned green beans and soup full of starches and emulsifiers Not exactly the healthiest—or tastiest—way to celebrate the humble green bean.

The Green Bean Casserole Glow-Up

It’s time to give green bean casserole a glow-up that will make your taste buds dance.

I’ve given this comfort classic and given it a delicious, fresh twist, Mediterranean style! No cans, no processed ingredients – just wholesome, feel-good flavors and vibrant colors.

And your body will thank you for not filling it with preservatives and other ingredients you don’t need. This version trades in those processed ingredients for real, wholesome flavors that give you what you crave  without a can in sight.

Say hello!

Why You’ll Love This Version of Green Bean Casserole

Fresh Green Beans Ditch the canned green beans. Use fresh green beans, blanched and shocked, for a brighter color and a crispier bite.

Homemade Creamy Sauce This version uses fresh mushrooms, garlic, parmesan, and a bit of chicken stock with heavy cream to create a luscious sauce.

Crispy Fried Shallots Move over fried onions. We’re topping this beauty with fresh shallots, sliced thin and fried in avocado oil.

Not only is this casserole absolutely gorgeous (goodbye, gloppy green bean mush!), but it’s packed with flavor. The green beans stay crisp, the sauce is creamy with a nutty kick from Parmesan, and the fried shallots add the perfect finish. This dish is a holiday showstopper that’s as delicious as it is beautiful.

So, this season, try something new with your green beans. A little fresh magic goes a long way – and it’s definitely worth every bite.

A Dish That Dazzles on Any Table

This isn’t just a recipe; it’s a reinvention of tradition.

Imagine serving a dish that makes your guests pause mid-bite to say, “Wow, what’s in this?” T

hat’s the kind of magic this Mediterranean-inspired green bean casserole brings to the table.

Plus, it’s not just tastier—it’s healthier too! By skipping the cans and going fresh, you’re honoring the green bean’s natural goodness while making a dish you can feel great about sharing.

It’s here that nostalgia meets modern flair, and the results are unforgettable.

Not Your Grandmother’s Green Bean Casserole

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Upgrade your classic green bean casserole with this Mediterranean-inspired recipe —wholesome ingredients, bold flavors, and no cans!

• Author: Chef Sandra Lewis
• Prep Time: 30 minutes
• Cook Time: 10
• Total Time: 40 minutes
• Yield: 8-10 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 lb fresh green beans, trimmed
• 8 oz baby bella mushrooms, sliced
• 4 cloves garlic, minced
• 4 teaspoons flour
• 1 cup chicken broth
• 2 cups heavy cream
• 1/2 cup parmesan, grated
• 1 lemon
• 1 shallot, sliced thin
• olive oil
• avocado oil
• kosher salt to taste

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Instructions

Green Bean Casserole

1. Slice the shallots and set aside.
2. Bring a pot of salted water to a boil; blanch the green beans in the boiling water for 2-3 minutes or just until crisp tender. Remove the beans from the water and plunge into ice water bath to stop their cooking. Drain and set aside.
3. Heat a large skillet over medium heat. Once heated, add just enough olive oil to coat the bottom of the skillet and sauté the mushrooms with a pinch or two of kosher salt.
4. Once the mushrooms have cooked down and their liquid has evaporated, add the minced garlic. Sauté just until the garlic is fragrant.
5. Stir the flour into the skillet. Sauté it for a minute or two to cook out the raw flour taste. (If your skillet is particularly dry, add a splash of olive oil.)
6. Stir the broth into the skillet and simmer, just until the broth thickens.
7. Add the heavy cream.
8. Stir in the parmesan.
9. Taste the sauce, adjust the seasoning as needed.
10. Add a splash of fresh lemon juice, as needed to brighten the flavor.
11. Add the green beans to the sauce until heated through.
12. Garnish with the crispy shallots and serve.

Shallots

1. Heat a small skillet on medium-high heat. Once heated add enough avocado oil to the skillet to fry the shallots.
2. Fry the shallots in the skillet; remove and drain on paper towels.

Notes

• The key to crispy shallots is slicing them and allowing them to sit for at least 30 minutes or so before you fry them.
• Substitute vegetable broth for the chicken broth to make this a vegetarian dish.