Healthy Green Bean Casserole
This easy Greek Yogurt Green Bean Casserole is simple to make and delivers on flavor! Whole green beans and fresh mushrooms are dressed with a simple sauce made of greek yogurt and topped with a crunchy breadcrumb topping studded with sliced almonds. Made without cream of mushroom soup, this healthy holiday side dish is easy and flavorful!
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When it comes to holiday food, there are two camps of thought – either you try brand new recipes all the time, or you stick to the exact same menu and recipes that have been handed down through generations.
Looking for more perfect holiday side dishes? Try these great recipes:
This Green Bean Casserole is super easy to throw together, but it still retains all the awesome flavor of the original recipe – actually better, I think, because it uses fresh ingredients!
The green beans are smothered in a creamy greek yogurt sauce laced with sautéed shallots, garlic and mushrooms, layered with a light smattering of sharp and nutty parmesan cheese and then topped with a super crunchy combination of sliced almonds and panko breadcrumbs.
Its amazing, its easy, its healthier, and its perfect for your next holiday gathering!
How to make green bean casserole without cream of mushroom soup:
This recipe is simple to make! For the full set of directions, make sure you scroll down to the recipe card below.
- Heat a large skillet over medium heat with the butter.
- Sauté the shallot, garlic, and mushrooms in the chicken stock until the liquid has completely evaporated, stirring occasionally.
- Turn off the heat and place the mushroom mixture in a medium bowl.
- Thaw the frozen green beans and place them in the bowl with the mushrooms and onions.
- In another medium bowl, mix together the greek yogurt, flour, salt, and pepper.
- Mix the sauce into the green bean mixture and spread evenly into a prepared baking dish.
- In a small bowl, mix together the dried onion, parmesan cheese, breadcrumbs, and almonds.
- Sprinkle the topping evenly on top.
- Bake, uncovered, for 35-40 minutes, or until the topping is golden brown.
Storage Tips
- To store leftovers. Refrigerate the casserole in an airtight storage container for up to 3 days.
- To reheat. Reheat leftovers in a baking dish in the oven at 350 F until warmed through.
To make this dish ahead of time, prepare the green beans and sauce and place them in the baking dish. You can mix the breadcrumb topping together, but don’t sprinkle them on top until you are ready to bake. Cover the green beans with a lid and store in the fridge for up to one day. The breadcrumb topping can be placed in an airtight container and stored on the counter until ready to use.
Note: I do not recommend freezing this dish as the green beans and breadcrumbs will be mushy once thawed.
Try these other great green bean recipes:
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Greek Yogurt Green Bean Casserole
Ingredients
Casserole
- 1 TBSP butter
- 14 oz frozen whole green beans
- 8 oz baby bella mushrooms thinly sliced
- 1 shallot finely chopped
- 1 garlic clove minced
- ½ cup chicken stock
Sauce
- 1 cup plain greek yogurt
- 2 TBSP flour
- 1 tsp salt
- ½ tsp pepper
Topping
- 1 TBSP minced dried onion
- ½ cup grated parmesan cheese
- ½ cup panko breadcrumbs
- ¼ cup sliced almonds
Instructions
- Preheat oven to 350F.
- Spray a 2 quart baking dish with cooking spray and set aside.
- Heat a large skillet over medium and warm up 1 TBSP butter.
- Sautee the shallot, garlic and mushrooms with 1/2 cup of chicken stock, stirring occasionally, until the liquid has completely evaporated.
- Remove from pan and place in a medium bowl.
- Thaw the frozen green beans in the microwave for about 5 minutes.
- Add them to the bowl with the onions and mushrooms.
- In another medium bowl, mix together the greek yogurt, flour, salt, and pepper.
- When the green beans are kind of cool, mix the sauce into the beans and onion mixture and evenly spread into the prepared baking dish.
- In a small bowl, mix together the dried onion, parmesan cheese, breadcrumbs, and almonds for the topping.
- Evenly sprinkle over the top of the green beans.
- Bake, uncovered, for 35-40 minutes, or until the topping is golden brown.
- Enjoy!
I love the concept of using a Greek yogurt base other than condensed soups! Most condensed soups have MSG in them, and I I can’t eat MSG without getting a major migraine, so I am excited about this recipe! 🙂
Greek yogurt is such a great idea in this! I. can’t wait to try it and see the unique flavor zing it adds too