Bright Green Bean Casserole for Two
This lighter green bean casserole pairs tender roasted carrots, bright lemon, garlic, and toasted almonds for a fresh take on a classic side. It’s made in a small baking dish so it’s just right for one or two servings.
This recipe is designed for small portions and simple steps. You can prepare most of it on one sheet pan and finish in a small ovenproof dish, so cleanup stays minimal.
Ingredients are common grocery items. You can easily adjust textures (steam the beans longer, mash a few) and reduce salt if your doctor advised you to limit sodium.
Ingredients You’ll Need
- 8 oz fresh green beans, trimmed (or 10 oz frozen, thawed)
- 8 oz carrots, peeled and cut into 1/4" slices or thin sticks
- 1 tablespoon olive oil (plus 1/2 teaspoon for the green beans if pan-steaming)
- 1 small shallot (or 1/4 small onion), finely chopped
- 1 garlic clove, minced
- 1 teaspoon cornstarch (or 1 teaspoon flour)
- 1/2 cup low-sodium vegetable broth
- 2 tablespoons plain Greek yogurt or plain dairy-free yogurt
- 1 teaspoon lemon zest and 1 tablespoon lemon juice
- 2 tablespoons toasted sliced almonds (plus a pinch more for garnish)
- Salt and black pepper, to taste (start small if reducing sodium)
- 1 tablespoon chopped fresh parsley (optional)
You can serve this green bean casserole with a small scoop of mashed potatoes, soft bread, or a gentle grain like rice if you like.
Step-by-Step Recipe
- Preheat the oven to 400°F (200°C). Toss the carrot pieces with 1 tablespoon olive oil and a pinch of salt, then roast 18–22 minutes until fork-tender and lightly caramelized. Meanwhile, trim the green beans and steam for 6–10 minutes depending on how soft you want them, or blanch briefly and shock in cold water.
- In a small skillet over medium heat, sauté shallot in 1/2 teaspoon olive oil for 2–3 minutes, add minced garlic for 30 seconds, then sprinkle in cornstarch. Slowly stir in the vegetable broth until the sauce thickens, lower the heat and mix in yogurt, lemon zest, and lemon juice. Season lightly with salt and pepper.
- Combine roasted carrots and drained green beans in a small ovenproof dish, pour the lemon-garlic cream sauce over and toss gently. Sprinkle toasted almonds on top and bake at 375°F (190°C) for 6–8 minutes to warm through. Garnish with chopped parsley and extra lemon zest before serving.
Tips and Easy Variations
Texture & softness
- Steam the beans longer (8–10 minutes) for a very tender bite.
- Cut beans into shorter pieces or mash a few for a creamier texture.
- Shorten roast time if you prefer more bite from the carrots.
Diet swaps
- Use plain dairy-free yogurt (soy or coconut) in place of Greek yogurt.
- Substitute cornstarch for flour to keep it gluten-free.
- Choose low-sodium broth and reduce added salt if you need to limit sodium.
Make it heartier
- Stir in small pieces of cooked turkey or shredded chicken for protein.
- Add a scoop of soft white beans for extra substance and gentle texture.
- Serve alongside mashed potatoes or rice to make a fuller meal.
Quick tips
- Toast almonds just before serving for best flavor and crunch.
- If sauce thickens in the fridge, add a splash of broth when reheating.
- Use extra lemon and herbs to boost flavor without adding salt.
Storage and Leftovers
Fridge
Cool leftovers and store in an airtight container in the refrigerator for up to 3 days.
Freezer
Freezing is not ideal for texture but possible for up to 1 month; thaw in the fridge and expect a softer sauce and vegetables.
Reheating
Reheat gently in a low oven (325°F / 160°C) until warmed through, or microwave in 30-second bursts stirring between bursts; add a splash of broth if the sauce is too thick.
Conclusion
This bright green bean casserole gives you a lighter, easy-to-make side that’s soft in texture and gentle on digestion. It’s ideal for small portions and simple meals.
Try it when you want a comforting, shareable dish that takes little time and cleanup, and adjust salt and textures to suit gentle eating needs.
FAQ
Can I use canned green beans?▶
Yes. Drain them well and warm gently—canned beans are softer, so shorten steaming time or skip it altogether.
How can I make the dish gluten-free?▶
Use cornstarch instead of flour (the recipe already uses cornstarch) and check any store-bought toppings for gluten.
