To create a delicious Thanksgiving meal at home can be easier and healthier than you might think! One of our favorite Thanksgiving side dishes is green bean casserole. But, if you’ve ever had the traditional recipe, you know that it can be full of heavy ingredients.
With just a few quick switches, we’ve lightened it up considerably, making it better-for-you, but still super tasty!
Our healthier green bean casserole doesn’t skimp on the good stuff, we just make better choices – like the crispy air fried onions! So much better than canned onions, and no need to douse in heavy oils.
We also recommend opting for fresh green beans if they’re available (we like the “French” variety), but frozen will work too (and luckily they’re just as nutritious!).
Chef’s note: If you don’t have an air fryer, you can still create crispy fresh onions to top your green bean casserole. You can add them to a sheet pan sprayed with cooking spray (we like avocado oil spray for the healthy fats) and crisp them at 450F for about 20 minutes, stirring them around throughout.
- ½ large onion, cut into strips
- 1/3 cup breadcrumbs
- 1 tsp seasoning salt
- pinch of pepper
- 1 egg, whisked
- 1 container organic Cream of Mushroom Soup (we use the Pacific Foods variety)
- dash of Coconut Aminos
- 1 cup milk or unsweetened plain almond milk
- 4 cups green beans, fresh or frozen, cooked al dente
- Preheat your air fryer to 400F. Slice up the onions and combine the breadcrumbs, salt and pepper in a bowl.
- Dip the onion pieces into the egg and then into the breadcrumbs.
- Place the onions into the air fryer basket and cook them for about 5 minutes or until crispy.
- Meanwhile, combine the cream of mushroom soup with the coconut aminos and milk.
- Add the cooked green beans to an 8X8 glass baking dish and pour half of the soup mixture over the top.
- Top the green beans with the onions and drizzle additional soup mixture over top if desired.
- Bake at 350F for 20-25 minutes or until hot and bubbly.