Healthy Green Bean Casserole - A Lighter, Fresher Classic
Healthy green bean casserole that’s creamy and lighter than the classic. A fresh, flavorful side perfect for holidays or weeknights.
Ingredients
- 1½ pounds fresh green beans, trimmed and cut into 2-inch pieces
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter (or use olive oil for dairy-free)
- 12 ounces cremini or baby bella mushrooms, thinly sliced
- 1 medium shallot, finely minced (or ½ small onion)
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 2 tablespoons whole-wheat flour (or all-purpose, or gluten-free blend)
- 1 cup low-sodium vegetable or chicken broth
- ½ cup unsweetened milk (dairy or unsweetened almond milk)
- ½ cup plain Greek yogurt, 2% or whole (or thick dairy-free yogurt)
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- Pinch of nutmeg (optional but lovely)
- ½ cup whole-grain panko breadcrumbs
- ¼ cup sliced almonds, lightly toasted
- 2 tablespoons grated Parmesan (optional; skip for dairy-free)
- Olive oil spray or a drizzle to moisten the topping
Instructions
- Heat the oven: Preheat to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Blanch the beans: Bring a large pot of salted water to a boil. Add green beans and cook 3–4 minutes until bright green and crisp-tender. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again and set aside.
- Sauté the mushrooms: In a large skillet, heat olive oil and butter over medium-high. Add mushrooms and a pinch of salt. Cook, stirring occasionally, until they release moisture and turn golden, about 6–8 minutes.
- Add aromatics: Lower heat to medium. Stir in shallot, garlic, and thyme. Cook 1–2 minutes until fragrant.
- Build the sauce: Sprinkle flour over the mushroom mixture and stir for 1 minute to cook off the raw taste. Slowly whisk in broth, scraping up any brown bits. Add milk and simmer 3–5 minutes, stirring, until slightly thickened.
- Finish the creaminess: Remove from heat. Whisk in Greek yogurt and Dijon until smooth. Season with salt, pepper, and nutmeg. Taste and adjust.
- Combine: Add the blanched green beans to the skillet and toss to coat. Transfer to the prepared baking dish, spreading evenly.
- Make the topping: In a small bowl, combine panko, almonds, and Parmesan. Add a light drizzle of olive oil or a few sprays to help it crisp, then toss.
- Top and bake: Sprinkle the topping evenly over the casserole. Bake 18–22 minutes, until bubbling at the edges and the top is golden.
- Rest and serve: Let it sit 5–10 minutes so the sauce sets slightly. Serve warm.
