This is a non-traditional green bean casserole without fried onions and mushrooms.
You can use fresh or frozen green beans to prepare this dish from scratch.
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🫘 Ingredients
The vegetable casserole is a low-carb vegetarian dish. Here is a list of ingredients:
- green Beans
- eggs
- cream (Heavy or table cream)
- black pepper
- salt
- Italian seasoning
- Dijon mustard
- cheese
- olive oil
It's a much healthier version of a green bean casserole, as it doesn't include cream of mushroom soup. The recipe calls for whole and fresh ingredients.
I eliminated the need to add onions to the recipe. It save valuable prepping time!
🔪 How to make this Green Bean Casserole?
Here is an overview for you, so that you get an idea how the casserole dish comes together.
The complete recipe with US and metric measurements is located at the bottom of the post in the recipe card.
Step 1
Boil Green Beans for a few minutes (blanch) and place into ice water (so that they retain green color and to stop the cooking process).
Step 2
Combine in bowl eggs, cream, seasoning and mustard.
Spread green beans in a casserole dish and pour egg-cream mixture over green beans.
Step 3
Sprinkle cheese and olive oil over that and bake until cooked through and golden.
🥣 Serving
This non-traditional green bean casserole can be served as a side dish on a holiday or as a vegetarian weekday main course meal.
We love it with a light green salad or a shredded carrot salad.
You can serve it a meat main course meal as a side too, such as chicken marsala or pan-fried trout or any other fish.
Garlic Bread or a homemade from-scratch bread is a great addition too.
🍱 Storing
Store leftovers in an airtight container in your fridge for up to 4-5 days.
Or cover your casserole dish with a cling film and store that way in the fridge but consume soon.
To warm up, simply place into your oven and heat up until warm enough to serve.
You can also freeze your green bean casserole!
In that case, prepare the recipe as per instructions but don't bake it in the oven.
Instead place the casserole dish into your freezer and freeze hard.
To thaw, place into the fridge over night.
You can place it into the oven frozen too but add another 20-30 mins to the cooking time or watch it cook and test if it's cooked through and done.
💭 FAQs
Some of you will be accustomed to the cream of mushroom fried onion variation of green bean casserole served for thanksgiving. Well, this recipe is an alternative to that and I wanted it to be clear in the title.
Use coconut cream and skip the cheese or use vegan grated cheese.
You can use fresh green beans or frozen. Both need to be blanched. You can use canned green beans too if you are used to using those, I don't have experience using canned green beans.
📖 Recipe
Non-Traditional Green Bean Casserole without Fried Onions Recipe
Ingredients
To blanch (cook short) Green Beans
- 12 Ounce Green Beans fresh or frozen, *see Notes
- Water to cover beans
- 1 Teaspoon Salt
For the filling and topping
- 2 Eggs
- 1 Cup Cream heavy or table cream, *see Notes
- 1 Tablespoon Dijon Mustard
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper Ground
- 1 Tablespoon Italian Seasoning or Oregano
- 1 Cup Cheese grated, *see Notes
- 1 Tablespoon Olive Oil
Instructions
- Prep your green beans if they are fresh by rinsing and cutting off ends. If frozen thaw them.
- Keep a pot to boil with water and salt. Place green beans into boiling water and blanch (cook for short time) for about 5 minutes.
- Take out green beans and place them into ice water to stop the cooking process and to help retain the green color. Keep aside
- Preheat oven to 400° F./ 200° C.
- Prepare the filling in a bowl. Combine eggs, cream, dijon mustard, salt, black pepper, Italian seasoning, and half quantity of the cheese together.
- Spread green beans in a casserole dish and pour filling over the green beans.
- Sprinkle remaining cheese over the green beans in the casserole and the olive oil
- Bake at 400° F./ 200° C for 20-15 mins until golden.
- Serve hot
Notes
- You can choose to use fresh green beans, frozen or canned beans.
- I used heavy cream in the video recipe, you can use table cream too
- I used a blend of cheddar and parmesan. You can use whatever cheese you like. Use half of the quantity for the cream egg blend and the other half to top the green bean casserole.
Equipment
- 9 x 13" Rectangular Baking Dish
I was looking for something different for green beans. This recipe was it! Absolutely fabulous! Thank you!
Loved this! I was not sure if you used fresh or dried Oregano. I used two flat teaspoons of dried. it is also delicious cold from the fridge. Next time I think I'll put some sunflower seeds on the top before baking to make it extra crunchy.
Nice one!
Hi Kitale, thanks for sharing. I used dried oregano, but you can also use fresh if you have that. Both are fine. Great idea with the sunflower seeds!
Hi Ali, thanks for pointing this out. I fixed the issue, there was a technical hiccup. I'm sorry for the inconvenience caused.
I’m making this for Thanksgiving! Thanks.
Great! Please share with us later how you liked it. 🙂