Fresh Green Bean Casserole with Air Fried Crispy Onions
This healthy green bean casserole is made with fresh green beans in a creamy mushroom sauce topped with homemade crispy onions. Lighter than a traditional green bean casserole but packs all the flavor and richness you expect from this holiday favorite.
The homemade crunchy onions are the star of the show. The raw onions are tossed with flour, tapioca flour and Cajun seasoning. Half of the seasoned onions are baked in the air fryer until crispy and will go into the mushroom cream sauce prior to baking. The other half gets a coating of breadcrumbs before being air fried and will be the crunchy finish to your casserole.
Serve your casserole with other classic side dishes, like holiday stuffing, greek yogurt mashed potatoes and gluten-free sweet potato casserole. Each one is flavorful and delicious with their own healthy twist.
Why you’ll love this recipe
- Less than 160 calories per serving.
- Homemade crunchy onion topping.
- No canned soup.
- A lighter version of a holiday table classic.
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Ingredients and Substitutes:
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for this healthy green bean casserole recipe.
- Fresh Green Beans: store-bought bag of fresh trimmed beans or canned green beans will also work.
- Onions: yellow onions are preferred because of their light flavor. You can use white onions for a sweeter flavor.
- All-Purpose Flour: mixed with the Panko breadcrumbs to make the crispy onion topping.
- Panko: for coating the onions and to coat half the green beans.
- Cajun Seasoning: you can use store-bought or try my homemade Cajun seasoning.
- Parmesan Cheese: use freshly grated for the best flavor.
- Fat-Free Half and Half: or regular half and half or heavy cream for a richer casserole.
- Chicken Broth: or vegetable broth.
- Worcestershire Sauce: for flavor.
- Tapioca Flour: or corn starch at a 1:1 ratio for the onions and 1 Tbsp. of cornstarch for the sauce.
Variations
- Use store-bought crispy onions to save on time. Add them to the casserole using the same directions from the recipe card.
Dietary Modifications
- To make this dairy-free, use full-fat canned coconut milk in place of half-and half and omit the parmesan cheese or use a dairy-free alternative.
- To make gluten-free, use a gluten-free flour and gluten-free bread crumbs for the crispy onions.
How to make this green bean casserole:
Step 1: air fry the onions
Slice one full yellow onion into thin slices. Place onions in a bowl with 1 cup of fat free half and half and let them sit while you prep your air fryer and trim your beans (approximately 5-10 minutes). Add flour, tapioca flour and cajun seasoning to a ziplock bag. Add the onions and shake until completely covered.
Remove half the coated onions and place them in the air fryer basket. Air fry at 370 degrees Fahrenheit for 8-10 minutes or until crispy, opening halfway through to shake and separate the onions, careful not to burn. Set aside for later. This half will go in the casserole mixture.
Add 1/4 cup of panko breadcrumbs to the bag of remaining onions and shake. Air fry at 370 degrees Fahrenheit for 8-10 minutes until crispy and golden brown, opening halfway through cooking to shake and separate the onions. Set aside for later. This half will go on top of the green bean casserole.
Step 2: blanch the green beans
Bring a large pot of water to a rolling boil over high heat and add the green beans. Cook for 5 minutes until bright green, drain and transfer to a large bowl of ice water to stop the cooking.
Step 3: make the sauce
Preheat the oven to 400 degrees Fahrenheit. In the same pan you cooked the green beans in, add 2 Tbsp. butter over medium heat. Once melted, add the minced garlic and mushrooms. Cook over medium to medium-high for 5 minutes until the mushrooms are dark brown and soft.
Once soft, add 2 Tbsp. tapioca flour and mix to fully coat the mushrooms. The tapioca is going to help thicken your sauce. Add chicken broth, half and half, Worcestershire sauce, salt and black pepper. Simmer the sauce until it thickens, approximately 5-8 minutes, stirring often so it does not burn.
Step 4: combine casserole ingredients
Using a slotted spoon, remove the green beans from the ice bath and add to the homemade sauce. Add the first batch of onions and stir everything to fully combine.
Step 5: bake
Add the green bean mixture to a 9 x 13 casserole dish, top with parmesan cheese, and bake uncovered for 10 minutes.
Remove, add the second batch of onions to the top of the casserole and cook for an additional 10 minutes, uncovered. The casserole is done when the sauce is bubbly and the cheese is melted. Remove from the oven and serve your healthy green bean casserole immediately.
Expert Tip!
Buy pre-trimmed bagged green beans to save on time. Be sure to use the ice bath method after blanching to prevent mushy green beans.
Recipe FAQs
This green bean casserole is perfect for any holiday dinner. Serve with turkey, a salad, Greek yogurt mashed potatoes and holiday stuffing.
Definitely! Making your own crispy onions is a bit time-consuming so feel free to use store-bought. Follow the same directions on the recipe card, adding some to the mixture prior to cooking and some on top in the last ten minutes of baking.
I don’t suggest it because the onions become soggy if they sit too long. If you do make this ahead of time, don’t add the crispy onions on top. Reheat in the oven until warm.
Store leftovers in an airtight container in the fridge for 2-3 days.
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Green Bean Casserole
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Equipment
- 1 Air Fryer
Ingredients
Crispy Air Fried Onions
- 1 yellow onion sliced thin
- 1 cup fat free half and half
- 1/4 cup all-purpose flour
- 2 Tbsp. tapioca flour or cornstarch
- 1 tsp. cajun seasoning
Green Bean Casserole
- 1 lbs. fresh green beans trimmed
- 2 Tbsp. butter
- 8 oz. baby bella mushrooms sliced
- 2 garlic cloves minced
- 2 Tbsp. tapioca flour or 1 Tbsp. cornstarch
- 1 cup chicken broth
- 1/2 cup fat-free half and half
- 1 tsp. worcestershire sauce
- 2 tsp. salt add more to taste
- fresh cracked black pepper
- 1/2 cup parmesan cheese, shredded 56g
Instructions
Crispy Air Fried Onions
- Preheat your air fryer.
- Slice one full yellow onion into thin slices.
- Place them in a bowl with 1 cup of fat-free half and half and let them sit while you prep your air fryer and trim your beans (approximately 5-10 minutes).
- Transfer the onions to a zip lock bag pre-loaded with flour, tapioca flour and cajun seasoning. Shake until completely covered.
- Remove half the onions and place them in the air fryer pan. Air fry at 370 degrees Fahrenheit for 8-10 minutes until crispy, shaking half way through to separate the onions, be careful not to burn. Set aside for later. This half will go in the casserole mixture.
- Add 1/4 cup of panko breadcrumbs to the bag with the remaining half of the onions and shake.
- Air fry at 370 degrees Fahrenheit for 8-10 minutes until crispy, shaking half way through cooking to separate the onions. Set aside for later. This half will go on top of the casserole.
Green Bean Casserole
- Preheat the oven to 400 degrees Fahrenheit.
- Bring a large pot of water to a rolling boil over high heat and add the green beans. Cook for 5 minutes until bright green, drain and transfer to a bowl of ice water to stop the cooking.
- In the same pan you cooked the green beans, add 2 Tbsp. butter over medium heat. Once melted, add the minced garlic and mushrooms. Cook over medium to medium-high for 5 minutes until the mushrooms are dark brown and soft.
- Once soft and browned, add 2 Tbsp. tapioca flour and mix to fully coat the mushrooms. The tapioca will thicken your sauce.
- Add chicken broth, half and half, worcestershire sauce, salt and pepper. Simmer the sauce until it thickens, approximately 5-8 minutes, stirring often so it does not burn.
- Using a slotted spoon, remove the green beans from the ice bath and add to the homemade sauce. Add the first batch of onions and stir everything to fully combine everything.
- Add the green bean mixture to a 9 x 13 baking dish, top with parmesan cheese and bake uncovered for 10 minutes.
- Remove, add the second batch of onions and cook for an additional 10 minutes uncovered. The casserole is done when the sauce is bubbly and the cheese is melted.
- Remove from the oven and serve immediately for the crunchiest onions.
Notes
- Use full fat half and half for a creamier casserole.
- Use pre-trimmed green beans and/or store-bought crispy onions to save on time.
- All nutrition facts are an estimate.
Tried this casserole for Thanksgiving and loved it!! Such a great substitute for the canned soup variation. I used store bought fried onion and no mushrooms. Highly recommend!
Yay!! I’m so happy you loved it! Thank you!
Hi! Could you use any other type of flour or cornstarch for the sauce to thicken it? Thanks!
Cornstarch, 2 tbsp. for onions and 1 for the sauce.