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healthy green bean casserole

Healthy Green Bean Casserole Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 147
Ingredients Method Notes

Ingredients
  

  • 1 lb fresh green beans, trimmed and halved crosswise
  • 8 oz cremini mushrooms, sliced ¼-inch thick
  • 1 shallot, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil, divided
  • 2 tbsp all-purpose flour
  • 1 cup 2% milk
  • ½ cup plain Greek yogurt
  • ¼ cup grated Parmesan cheese
  • ½ tsp kosher salt, plus more for water and topping
  • ¼ tsp black pepper
  • Pinch of nutmeg
  • 1 medium sweet onion, halved and sliced paper-thin
  • ½ cup panko breadcrumbs
  • Pinch of salt for topping

Method
 

  1. Blanch the green beans in boiling salted water for 3 to 4 minutes, then plunge into ice water and drain well.
  2. Sauté mushrooms and shallot in 1 tbsp olive oil over medium-high heat until deeply browned, 7 to 8 minutes. Add garlic and cook 30 seconds.
  3. Sprinkle flour over the mushrooms and stir 1 minute. Whisk in milk and cook until thickened, about 3 minutes. Off heat, stir in Greek yogurt, Parmesan, salt, pepper, and nutmeg.
  4. Fold the green beans into the sauce and transfer to a 9×13-inch baking dish.
  5. Bake at 375°F for 15 minutes. Meanwhile, toss sliced onion, panko, remaining 1 tbsp olive oil, and a pinch of salt.
  6. Pull the casserole out, scatter the onion-panko mixture on top, and bake 10 minutes more until golden and bubbly. Let rest 5 minutes, then serve.

Notes

The casserole tastes best right out of the oven, when the onion topping is crispest. If you’re making it ahead, stop after assembly and refrigerate, then bake with fresh topping when ready.