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A Healthier Green Bean Casserole


2 lbs Green Beans (cleaned)

16 oz Mushrooms

1/2 cup Panko/Bread Crumbs

5.3 oz 0% Fage Total Plain Greek Yogurt

1/4 cup Grated Parmesan

1 Onion (small/sliced)

1/2 Cup Fairlife 2% Milk

2 Tbsp Flour

2 Tbsp Olive Oil

1 Tbsp Dry Parsley

1 Tsp Garlic Powder

1/2 Tsp Onion Powder

Salt & Pepper

DIRECTIONS Pre-heat oven to 350°F (175°C)

Wash and trim ends from green beans.

Bring a sauce pan of water to a boil and blanch the green beans by cooking them in the boiling water for 2-4 min.

Transfer balanced green beans to an ice bath and set aside.

In a small bowl, combine 1 tbsp olive oil, panko, Parmesan, parsley, garlic powder and onion powder. Mix and set aside.

In a large pan add the olive oil, mushrooms and onion. Saute the mushrooms browning them and softening the onions. Once cooked start adding in flour slowly mixing it in so that it doesn't clump. Add the mix and continue to stir until it is smooth.

Take the green beans and remove them from the ice bath and add them to the mushroom onion mixture and mix thoroughly.

Place the mixture into a 9x9 oven safe dish. Take the panko mixture and spread it over the top of the green beans.

Put into the oven and cook for 30 - 45 min or until green beans are done.

you can cover the top with tin foil if it starts to brown to quickly.


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