Don’t let “skinny” fool you. This savory green bean casserole will satisfy even the heartiest appetite when served alongside your favorite entrée.

This year we decided to give our holiday go-to’s a healthy makeover. What we came up with were some star dishes that were so delicious we’ll be making them all winter long! This Green Bean Casserole was one of them.

The creaminess of the casserole paired with the crunch of panko and crispy baked onions on top makes this side dish one your entire family will love. We served it this year alongside our Thanksgiving dinner and no one even knew it wasn’t the same high-calorie casserole most of us grew up eating at our holiday dinner.

Facebook Comments
Print Recipe
Skinny Green Bean Casserole Topped with Crispy Onion Straws
Don’t let “skinny” fool you. This savory green bean casserole will satisfy even the heartiest appetite when served alongside your favorite entrée. The creaminess of the casserole paired with the crunch of panko and crispy baked onions on top makes this side dish one your entire family will love.
Prep Time 15
Cook Time 45-50
Servings
Ingredients
Prep Time 15
Cook Time 45-50
Servings
Ingredients
Instructions
Crispy Onion Topping:
  1. Preheat oven to 475 degrees.
  2. Thinly slice two onions and separate each individual onion piece. In a large bowl, beat egg, add onions and toss to coat. After onions are tossed in egg, add bread crumbs, flour and ½ tsp salt. Toss to combine. Spread onion mixture on a greased or parchment paper lined baking sheet. Bake for 10 minutes, toss and bake an additional 5 minutes. Watch to make sure onions don’t burn. Reduce oven temperature to 350 degrees for green bean casserole.
Sauce: (Can Prepare the Night Before)
  1. In a medium-size pot on medium heat add EVOO, garlic and mushrooms. Cook until mushrooms are brown and tender, about 4-5 minutes.
  2. Reduce heat to low and add flour. Stir to evenly coat the mushrooms.Slowly pour in the milk and whisk while pouring to eliminate any lumps. Add Greek yogurt, water, cheese, salt and pepper. Stir until combined.
  3. Bring sauce to a medium boil, stirring every minute or two until sauce thickens. Once sauce thickens, about 3-6 minutes, remove from heat.
  4. If preparing the night before, allow sauce to cool completely and store in the fridge overnight in an airtight container. In the morning, remove from the fridge and re-warm sauce over low heat until it reaches a creamy consistency again.
Combine Casserole:
  1. Grease a 2-quart casserole dish. Add green beans to sauce, mixing until green beans are evenly coated. Transfer casserole to prepared baking dish.
  2. Loosely cover with foil and bake at 350 degrees for 25 minutes, remove foil and top with onion topping. Bake (uncovered) until center is warm, about 5-10 more minutes. Remove from oven and serve immediately.
Recipe Notes

Substitutions:

  • You can substitute milk with almond milk.
  • For a gluten-free version, substitute with preferred gluten-free flour blend and panko/breadcrumbs.

Photo featured is from https://www.mydarlingvegan.com/vegan-green-bean-casserole/

Share this Recipe

Leave a Reply

Your email address will not be published.