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5
from 1 vote
Healthier Green Bean Casserole
This 'healthier' green bean casserole is made with a homemade white sauce using 1% milk and reduced-sodium vegetable broth instead of canned mushroom soup. It's also topped with Panko bread crumbs.
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Course:
Sides
Cuisine:
American
Servings:
6
Calories:
157
cal
Author:
Amanda Formaro
Ingredients
1
lb.
or 4 cups green beans
trimmed, cut into pieces
2-3
tbsp
olive oil
1/2
yellow onion
minced
3
cloves
garlic
finely grated
1/2
lb.
mushrooms
chopped
1/4
cup
all purpose flour
1
cup
1% milk
1
cup
reduced-sodium vegetable stock
pinch
nutmeg
pinch
dried thyme
1
tsp
salt
1/8
tsp
black pepper
1/2
cup
panko bread crumbs
1
tbsp
olive oil
melted
Instructions
Preheat oven to 375°
In a 3-quart pot filled with water and 1 teaspoon salt, boil green beans until slightly softened (3-5 minutes).
Heat a nonstick, 3 quart skillet over medium-high flame, add olive oil; heat until shimmering.
Add onion, garlic, and mushrooms; sauté until lightly browned (3-5 min).
Add flour and stir until veggies absorb it.
Add milk, vegetable stock, nutmeg, thyme, salt, and pepper; occasionally whisk until sauce begins to thicken (3-6 min).
Once thickened, pour sauce over green beans in 1.5 quart casserole dish.
In a small bowl, combine Panko and olive oil; sprinkle evenly over surface of casserole.
Cover and bake for 30 minute until bubbling; remove cover and place under low-flame broiler a few minutes to brown Panko topping.
Nutrition
Serving:
1
PORTION
|
Calories:
157
cal
|
Carbohydrates:
18
g
|
Protein:
5
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Cholesterol:
2
mg
|
Sodium:
605
mg
|
Potassium:
368
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
682
IU
|
Vitamin C:
11
mg
|
Calcium:
91
mg
|
Iron:
1
mg