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Healthy Green Bean Casserole

Healthy Green Bean Casserole - recipe card
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A lighter green bean casserole with fresh green beans and mushrooms in a creamy Greek yogurt sauce, topped with golden Parmesan panko.

Ingredients

Scale
  • 1 lb fresh green beans, trimmed and cut into 2-inch pieces
  • 1 tbsp olive oil
  • 1 medium onion, thinly sliced
  • 8 oz cremini mushrooms, cleaned and sliced
  • 2 cloves garlic, minced
  • 1/2 tsp kosher salt, divided
  • 1/4 tsp black pepper
  • 1/4 tsp dried thyme
  • 1/4 cup all-purpose flour
  • 1 cup low-sodium vegetable broth
  • 1/2 cup whole milk
  • 1/2 cup full-fat Greek yogurt
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 1 tbsp olive oil (for topping)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish with cooking spray or a little olive oil.
  2. Bring a large pot of water to a boil. Add green beans and blanch for 3-4 minutes, until bright green and slightly tender. Drain and immediately transfer to an ice bath to stop cooking. Drain well and set aside.
  3. In a large skillet, heat 1 tbsp olive oil over medium heat. Add sliced onion and cook, stirring occasionally, until soft and lightly golden, about 5-6 minutes. Remove onion from skillet and set aside.
  4. In the same skillet, add mushrooms and cook over medium-high heat until they release their moisture and start to brown, about 5-7 minutes. Add garlic, 1/4 tsp salt, pepper, and thyme; cook for 1 minute until fragrant.
  5. Sprinkle flour over mushrooms and stir to coat. Cook for 1-2 minutes to remove raw flour taste. Gradually whisk in vegetable broth and milk. Bring to a simmer and cook until thickened, about 3-4 minutes.
  6. Remove skillet from heat. Stir in Greek yogurt and Parmesan cheese until smooth. Season with remaining 1/4 tsp salt, adjusting to taste.
  7. Add blanched green beans and sautéed onions to the skillet and toss to coat evenly with the sauce. Transfer mixture to the prepared baking dish.
  8. In a small bowl, combine panko breadcrumbs and 1 tbsp olive oil. Sprinkle evenly over the green bean mixture.
  9. Bake in preheated oven for 20-25 minutes, until bubbly and the topping is golden brown. If desired, broil for 1-2 minutes for extra crispness, watching carefully to avoid burning.
  10. Let rest for 5 minutes before serving.

Notes

Storage: Cool completely and store in an airtight container in the refrigerator for up to 3 days. Freezing: Not recommended, as the texture of the green beans and topping may become mushy. Reheating: Reheat in a 350°F (175°C) oven for 10-15 minutes, or until heated through. Microwave individual portions on high for 1-2 minutes, though the topping will soften.

Nutrition

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Find it online: https://gordonramsayeats.com/healthy-green-bean-casserole/