Healthy, Easy Green Bean Casserole


2, 8-ounce packages of mushrooms, chopped

  • 1 onion, diced
  • 1 teaspoon canola oil
  • 3 Tablespoons flour
  • ½ cup vegetable broth
  • 1 cup low-fat milk (can use UHT milk)
  • ½ teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2, 12-ounce packages of frozen green beans
  • 1 cup almonds, divided


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Place mushrooms, onion, and canola oil in medium saucepan on medium heat; saute about 5-7 minutes.
  3. Stir in flour and evenly coat the vegetables.
  4. Add vegetable broth, milk, pepper, and garlic powder. Heat to boiling, stirring regularly. Once boiling, simmer for 10-12 minutes, or until thickened to a gravy-like consistency. Continue to stir regularly.
  5. Stir green beans and 1/2 cup almonds into the saucepan.
  6. Pour green bean mixture into a 9x9 casserole dish and bake for 30-35 minutes.
  7. Meanwhile, toast 1/2 cup almonds in a pan on the stove on low heat for about 5 minutes. Top casserole with toasted almonds.