Healthy Green Bean Casserole
A healthier take to the classic green bean casserole recipe. Creamy, made with fresh green beans and mushrooms.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 1½ lb Fresh Green Beans trimmed
- 1 Tbsp Extra-Virgin Olive Oil
- 1 Cup Button Mushrooms Finely Chopped
- 3-4 Garlic Cloves minced
- ½ Tbsp Dried Oregano
- Kosher Salt and Pepper to taste
- ½ Cup Low-fat milk of choice
- 1 Tbsp Cornstarch
- ½ Cup Shredded Cheese
- ¼ Cup Whole Wheat Panko
Prepare an ice bath. In a large pot of salted boiling water, add green beans and cook until bright green and crisp-tender, about 2-3 minutes.
Quickly drain and transfer to a prepared ice bath to cool, drain again and transfer the green beans to the casserole.
Heat oil in a large nonstick pan over medium-high heat. Add mushrooms and cook, stirring occasionally for about 5 minutes.
Add garlic and season with oregano, salt, and pepper, and continue to cook for a minute or so, or until garlic is fragrant and mushrooms are golden. Transfer to the casserole, mixing it with the green beans.
Meanwhile, in a saucepan whisk milk, cornstarch, a pinch of salt and pepper. Bring it to the boil, and stir in the cheese. Continue to simmer for a couple of minutes, until sauce thickens and cheese has melted.
Remove from heat and add it to the green bean casserole, and toss until combined. Sprinkle with panko and place it into the preheated oven.
Bake until bubbly and golden on tops, about 10-12 minutes. Enjoy!
Calories: 171kcal | Carbohydrates: 20g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 140mg | Potassium: 499mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1326IU | Vitamin C: 22mg | Calcium: 191mg | Iron: 2mg