Go Back
Healthy Green Bean Casserole with creamy mushroom sauce and crispy baked shallots in a white baking dish

Healthy Green Bean Casserole

A from-scratch Healthy Green Bean Casserole with crisp-tender green beans, a creamy Greek yogurt mushroom sauce, and a crunchy baked shallot topping. No canned soup, all the holiday comfort.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Green Beans
  • 1 1/2 lb fresh green beans 680 g, cut into 2-inch pieces
  • 1 tbsp kosher salt for blanching
Sauce
  • 1 tbsp butter and 1 tbsp olive oil
  • 8 oz cremini mushrooms 225 g, sliced
  • 1 small shallot and 2 garlic cloves minced
  • 1 tsp fresh thyme
  • 2 tbsp all-purpose flour
  • 1 cup low-sodium broth 240 ml
  • 1/2 cup milk 120 ml
  • 1/2 cup plain Greek yogurt 120 g, room temperature
  • 1/4 cup grated Parmesan 20 g
  • 1 tsp soy sauce 1/2 tsp kosher salt, 1/4 tsp pepper, pinch of nutmeg
Topping
  • 2 large shallots thinly sliced into rings
  • 1/3 cup panko 20 g
  • 2 tbsp grated Parmesan
  • 1 tbsp olive oil

Method
 

  1. Blanch: Heat the oven to 375°F (190°C). Boil the green beans in salted water for 4 minutes, shock in ice water, and pat completely dry.
  2. Sauce: Brown the mushrooms in butter and oil, add shallot, garlic, and thyme, then stir in the flour. Add broth and milk and simmer until thick.
  3. Finish sauce: Off the heat, cool 2 minutes, then stir in the yogurt, Parmesan, soy sauce, and seasonings.
  4. Assemble: Fold the beans into the sauce, spread in a 2-quart dish, and top with the shallots tossed with panko, Parmesan, and oil.
  5. Bake: Bake 20 to 25 minutes, until bubbling and golden. Rest 5 minutes.

Notes

  • Dry the beans well after blanching, or the casserole turns watery.
  • Never add the yogurt to a bubbling sauce. Let it cool for 2 minutes first.
  • Doubling it for a crowd? Use a 9x13-inch dish and add 5 minutes to the bake.
Kitchen Shortcut: Buy pre-trimmed green beans and pre-sliced mushrooms. You'll cut the prep time almost in half on a busy holiday morning.
Pro-Chef Tip: That teaspoon of soy sauce is the trick. You won't taste it, but it gives the mushroom sauce the deep, savory flavor people miss from the canned soup.
Nutrition is an estimate per Serving.