Green Bean and Mushroom Casserole

Thanksgiving wouldn’t be the same without the token Green Bean, Mushroom, and Crispy Onion casserole, but one look and you can tell it isn’t good for you. This recipe is a makeover of that Thanksgiving classic made with sauteed fresh mushrooms, Greek yogurt, and roasted onions instead of condensed soup and canned fried onions. The result is a dish that’s way better for you yet is such a dead-ringer for the real deal, guests won’t know what they’re missing. 

Crispy Onion-Green Bean-Mushroom Casserole Recipe

By the numbers: The classic Green Bean Casserole with condensed mushroom soup has 240 about calories and 8 grams of fat, but this version has only 120 calories and 3 grams of fat.

  • Makes: 10 servings
  • Total Time: 1 hr, 15 mins
  • Hands On Time: 20 mins

Ingredients

  • For the topping:
  • 2 medium yellow onions, quartered and thinly sliced
  • 1/4 cup white whole wheat flour
  • 1 teaspoon kosher salt
  • Olive oil, for baking sheet
  • For filling:
  • 2 pounds fresh green beans, rinsed, trimmed and cut into 1-inch pieces
  • 1 teaspoon kosher salt, divided (optional)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, quartered and thinly sliced
  • 1 pound fresh mushrooms, stemmed and sliced 1/4-inch thick
  • 1 tablespoon fresh thyme leaves
  • 1 1/2 teaspoons dry sherry (optional)
  • 1/8 teaspoon freshly ground nutmeg
  • 2 cups fat-free low-sodium vegetable broth
  • 1/4 cup white whole wheat flour
  • 1 1/2 cups plain lowfat Greek yogurt
  • 2 tablespoons Dijon mustard

Instructions

For the topping:

Heat oven to 400°F and arrange a rack in the middle. Combine the onions, flour, and kosher salt in a large mixing bowl and toss to combine. Brush a rimmed baking sheet with a thin layer of olive oil and evenly spread the onions on the pan.

Bake, stirring a few times, until golden brown, approximately 30 minutes. Remove from the oven and set aside until ready to use. (Can be made up to 2 days ahead and stored in an airtight container at room temperature.)

For the filling:

Heat oven to 350°F and arrange a rack in the middle.

While the topping is roasting, prepare the beans. Bring a pot of water to a boil over high heat. Add 1/4 tsp of kosher salt and the beans and cook until bright green, about 2 minutes. Drain and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Heat the oil in a large pan over medium-high heat. When it shimmers, stir in the onion and cook until just softened. Stir in the mushrooms, thyme, remaining kosher salt, and some freshly ground black pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, about 5 minutes.

Stir in the sherry, if using, and cook until alcohol smell is gone. Add nutmeg, sprinkle the flour over the mixture, stir to combine, and cook for 1 minute. Stir in the broth and simmer until just starting to thicken. Remove from heat, stir in the green beans, yogurt and mustard.

Turn mixture into a 2-to 3-quart baking dish, and sprinkle the top with the roasted onions. Bake until bubbly, approximately 15 minutes. Remove and serve warm.


Nutritional Information (per serving):

  • Calories 120
  • Fat calories 35
  • Total fat grams 3.5
  • Sat fat grams 1
  • Cholesterol mg 0
  • Sodium mg 590
  • Total carbohydrates g 18
  • Fiber g 4
  • Sugars g 7
  • Protein g 7
  • Vitamin A IUs %; 10
  • Vitamin C % 0
  • Calcium % 8
  • Iron % 8
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