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.
Servings: 6
Calories: 157cal
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: 1PORTION | Calories: 157cal | Carbohydrates: 18g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 605mg | Potassium: 368mg | Fiber: 3g | Sugar: 6g | Vitamin A: 682IU | Vitamin C: 11mg | Calcium: 91mg | Iron: 1mg