Growing up I was not a huge fan of green bean casserole. The only part I liked about it was the can on crispy onions that went on top. I HATED the little pieces of mushrooms in the dish. Mushrooms were just one of those things I couldn’t get past. Now that I’m older I will eat mushrooms chopped up and mixed in a dish, but for my green bean casserole I decided to just leave them out. Instead of mushroom, I went with something way better. Make sure to take a look below!
One thing you can never leave out are the onions. This recipe calls for 4 (yes 4!) onions. The more the better I say! Whatever you do with this recipe, whether putting in mushroom or using white flour, DO NOT leave out the onions. They make this dish!
The best thing about this recipe is that there is no “cream of yuck” soup! I promise, it’s way easier than you think to make from scratch and so much better! Now let’s get cooking!
- 2lb of green beans (I usually don’t measure. I just use a basket full or enough to fill a casserole dish half way)
- 4- 6 Strips of bacon
- 3 TBSP butter
- 6 TBSP whole wheat flour (white whole wheat is fine)
- 2 Cups milk
- 1 Cup water
- 1/4 Cup cottage cheese
- 1/2 Cup Parm cheese
- 2 TBSP cream cheese (optional)
- Salt, pepper, Thyme and paprika, onion powder and garlic to taste
- Just a pinch of cayenne pepper
- 4 Onions
- 2TBSP avocado oil, olive oil or butter. (the bacon grease would work too!)
- 1/2 cup whole wheat or panko bread crumbs
- 1/2 cup Parmesan cheese
- 2 TBSP water
- Preheat oven to 375.
- Start by snapping your beans to the desired size. Bring a large pot of water to a boil and cook beans for 6-10 minutes. Be sure to check that the beans are done! They will really stick out if they are under cooked.
- Heat a large skillet and cook bacon until done. set a side to cool.
- Using the same skillet, Add your oil of choice and saute your onions. The bacon grease is my favorite way to saute these! Saute until browned. Set aside in bowl
- Using the same skillet, add your butter and a little milk. Whisk in your flour until it is combined. Add the rest of the milk and water. Bring to a boil and continue stirring. Once thickened, add the Cottage cheese, Parmesan cheese and cream cheese. Heat and stir until smooth Add in your spices.
- Combine your cooked beans and crumbled bacon with your cream mix (tip! If using a cast iron skillet, Just combine your casserole in your skillet so you don’t have to waste a dish!)
- Grab your bowl of cooked onions and mix in the water, Parmesan cheese and panko. Top your Casserole with the onions.
- Bake casserole for 20-30 minutes. Just don’t burn those onions! if your oven has a broiler, turn it on low for the last couple minutes to get those onions crispy!
And there you have it, a delicious clean eating casserole that hardly used any cookware! Did you notice that?! I HATE wasting dishes while making a meal so only having to use my large cast iron skillet and pot for boiling is a huge plus with this meal. Don’t have a cast iron skillet? Get one Here and Here (affiliate link).
*Spice it up tip! Add some chopped jalapeno to the onions to add a little heat and some great flavor!
Let me know how you liked it!