Life is all about balance! You’ve gotta eat the things that delight you but also the ones that make your body feel good, too! Healthy Green Bean Casserole brings you the best of both worlds. The creaminess of the sauce and crunchiness of the breadcrumb topping gives you all the warm and fuzzy feelings the heavier, traditional version brings. The tenderness and nourishment of the green beans help ensure your heart is healthy and happy. Eating right never tasted so good! Healthy Green Bean Casserole is such a lifesaver!
Ingredients
- 1/2 cup whole wheat panko breadcrumbs
- 1/4 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- 4 tablespoons extra-virgin olive oil, divided
- 2 1/2 pounds green beans, trimmed
- 1 medium onion, sliced very thin
- 8 ounces baby Bella mushrooms, sliced
- 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
Directions
Step 1 –Position an oven rack in the upper third of the oven.
Step 2 –Preheat the oven broiler.
Step 3 –Lightly coat a 2-quart, broiler-safe baking dish with nonstick spray.
Step 4 –In a small bowl, stir together the panko, the parmesan, 2 tablespoons of the parsley, and 2 tablespoons of the olive oil.
Step 5 –In a large pot, bring water to a boil.
Step 6 –Prepare an ice water bath and set out a large, clean kitchen towel on a flat surface.
Step 7 –Place the beans in the boiling water and cook until crisp-tender, about 3 minutes.
Step 8 –Plunge the cooked green beans into the ice bath to stop the cooking.
Step 9 –Let the beans drain and transfer them to the towel.
Step 10 –Lightly pat the beans dry.
Step 11 –While the beans are cooking, in a large, wide saucepan over medium heat, heat 1 tablespoon of the oil.
Step 12 –Add the onion and the mushrooms to the oil and cook, stirring frequently, until the onion is soft and golden, and the mushrooms are brown and have given up their liquid, about 15 minutes.
Step 13 –Add the remaining olive oil to the veggie mixture.
Step 14 –Sprinkle the flour over the veggie mixture, stirring while cooking, until all the flour turns golden and no white bits remain, about 1-2 minutes.
Step 15 –Slowly add the milk to the veggie mixture, a few splashes at a time, stirring between each addition to prevent lumps from forming.
Step 16 –Increase the heat to medium-high.
Step 17 –Stir the salt, the pepper, and the nutmeg into the veggie mixture and cook, while stirring, allowing the sauce to bubble. Run a wooden spoon or spatula along the bottom of the pan while stirring to prevent the ingredients from sticking.
Step 18 –Cook the mixture, while stirring, until the sauce reduces and thickens to resemble a creamy gravy, about 8-10 minutes.
Step 19 –Transfer the sauce away from the heat and stir in the Greek yogurt.
Step 20 –Transfer 1/2 of the cooked green beans into the prepared baking dish.
Step 21 –Spread 1/2 of the sauce over the green beans.
Step 22 –Add the remaining green beans and top with the remaining sauce.
Step 23 –Sprinkle the sauce with the breadcrumb mixture.
Step 24 –Broil, watching closely, until the casserole is bubbling and beginning to brown on top, about 1-3 minutes.
Step 25 –Let the casserole stand for 10 minutes.
Step 26 –Garnish with the remaining parsley and serve.
