An updated version of the Thanksgiving staple side dish, Healthy Green Bean Casserole keeps the flavor and loses the processed ingredients.
Author:Norann Oleson
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:Serves 10 1x
Category:Sides & Sauces
Ingredients
Scale
1/2 cup whole wheat panko breadcrumbs
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley plus additional for garnish
4 tablespoons extra-virgin olive oil, divided
2 1/2 pounds green beans trimmed and cut into 2-inch pieces
1 medium onion very thinly sliced
8 ounces baby bella (cremini) mushrooms sliced (do not use plain white mushrooms, as they do not have much flavor)
3 tablespoons all-purpose flour
2 cups 2% milk
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg
7 ounces 2% Greek yogurt
Instructions
Position a rack in the upper third of your oven and preheat to broil. Lightly coat a 2-quart, broiler-safe baking dish with nonstick spray.
In a small bowl, stir together the Panko, Parmesan, parsley, and 2 tablespoons olive oil. Set aside.
Blanch the green beans: Bring a very large pot of water to a boil. Prepare an ice water bath and set out a large, clean kitchen towel. Place the beans in the water and cook just until crisp-tender, about 3 minutes. Plunge into an ice bath to stop the cooking, then drain and transfer to the towel. Lightly pat dry.
Meanwhile, heat 1 tablespoon oil in a large, wide saucepan over medium heat. Add onion and mushrooms. Cook, stirring frequently, until the onion is soft and golden and the mushrooms brown and have given up their liquid, about 15 minutes. Add the remaining 1 tablespoon olive oil. Sprinkle the flour over the top. Cook, stirring, for 1 to 2 minutes more, until all of the flour turns golden and no white bits remain.
Slowly add the milk a few splashes at a time, stirring between each addition to prevent lumps from forming. Increase the heat to medium high. Stir in the salt, pepper, and nutmeg. Cook and stir, allowing the sauce to bubble, running a wooden spoon or spatula along the bottom of the pan. Continue cooking and stirring until the sauce reduces and thickens to resemble a creamy gravy, about 8 to 10 minutes. Remove from the heat and stir in the Greek yogurt.
Transfer half the green beans to the prepared baking dish. Spread half the sauce over the green beans. Add the remaining green beans and top with the remaining sauce. Sprinkle the breadcrumb mixture over the top.
Broil, watching closely, until the casserole is bubbling and beginning to brown on top, 1 to 3 minutes, depending on your broiler. Let stand for 10 minutes prior to serving. Garnish with additional fresh parsley.
