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Green Bean Casserole

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Green Bean Casserole

Course Side Dish
Prep Time 25 minutes
Cook Time 17 minutes
Total Time 42 minutes
Servings 8 people
Calories 150kcal


  • 2 pounds fresh green beans rinsed and trimmed
  • 1 Tablespoon olive oil
  • 1 onion minced
  • 1 (8 ounce) pkg. sliced baby Bella mushrooms
  • 1/4 cup all-purpose flour
  • 2 cups low-fat 1% milk
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup plain nonfat Greek Yogurt
  • 1/2 cup plain panko bread crumbs
  • 1/4 cup grated Parmesan cheese


  • Preheat oven to 350 degrees F. Place beans in a large pot and fill with water until beans are covered.
  • Cover pot, bring to a boil and let cook for 3 minutes, then remove from heat and drain in a colander under cold water; set aside.
  • Heat olive oil in a skillet over medium-high heat, and sauté onion and mushrooms for 10 minutes, stirring occasionally, or until mushrooms are brown and tender.
  • Sprinkle flour on top, stir and cook for 2 more minutes until flour turns golden brown.
  • Slowly mix in milk to avoid clumping. Add Worcestershire sauce, salt and pepper and mix until combined.
  • Remove from heat and mix in yogurt. Spread mixture in a 9×13-inch baking dish sprayed with nonstick cooking spray.
  • Mix together bread crumbs and parmesan cheese and sprinkle on top. Spray crumb topping with nonstick cooking spray.
  • Bake for 15 minutes. Then, turn oven to high broil and let cook for an additional 1- 2 minutes or until golden brown on top.


MFP: MFF Green Bean Casserole
December 2020


Serving: 7.5oz | Calories: 150kcal | Carbohydrates: 23.1g | Protein: 8.5g | Fat: 3.6g
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