Cleaned-Up Green Bean Casserole
This isn’t your grandma’s green bean casserole. This cleaned-up, flavor-packed version skips the canned soup and mystery ingredients and brings real food back to the Thanksgiving table. Creamy, smoky, and full of cozy flavor — without the sodium bomb.
Equipment
- 1 Baking dish 8x10 (ceramic preferred for even baking — Pyrex works too)
- 1 Skillet (stainless or cast iron — whatever you love cooking with)
- 1 Fine mesh strainer (for blanching green beans)
- Spoon or spatula
Ingredients
Casserole
- 1 lb Fresh green beans trimmed and halved (see notes if using canned)
- 1 tbsp Olive Oil
- 3-4 strips Unccured bacon
- 1/2 Yellow onion diced
- 2 cloves Garlic minced
- 8 oz Fresh mushrooms sliced
- 1 tbsp Arrowroot powder (or flour) for thickening
- 1 cup Heavy cream
- 1/2 cup Grated parmesan
- 1/2 tsp Sea salt
- 1/8 tsp Black pepper
- 1/8 tsp White pepper
Topping
- 1/4 cup Grated parmesan
- Toasted almond slivers
- Homemade crispy onions
Notes
• Short on time? Canned green beans are totally fine — just check the label for simple ingredients (beans, water, salt), drain, and rinse.
• Skip the flour to keep it gluten-free.
