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Healthy Green Bean Bake

by Michele Pesula Kuegler | June 1st, 2017 | Healthy Cooking, Recipes, Side Dishes, Tapas Monday, Vegetarian
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All of the flavor of the original but not one bit of canned goods involved!

My kids have always been fans of the classic green bean bake. I have to admit that I also like it, but it always feels a lot less like eating a veggie dish and a lot more like some indulgent side dish of an unknown genre. That isn’t necessarily a bad thing. I think of Thanksgiving as a day of indulgence. Don’t count calories, just eat what you like.

However, as I worked on this Thanksgiving tapas menu, I already had a fairly unhealthy dish in the Individual Sweet Potato Casseroles. What I needed was something savory and not quite so indulgent in a third dish. If I was making the casseroles with my hubby in mind, I figured I could redo the green bean recipe for me.

To replace the cream of mushroom soup, I needed something creamy and flavorful, yet healthy. If you’re a regular reader, you won’t be surprised to learn that I turned to one of my favorite ingredients, plain Greek yogurt. Now all I needed to do was add seasonings to give it that classic taste.

Another change I made was working with fresh produce. Canned green beans have no texture and very little flavor. Working with fresh green beans I could cook them to the texture I wanted and give extra flavor via the main ingredient.

Finally without utilizing canned products, I couldn’t top the dish with French fried onions. Rather than trying to evoke the same taste of onions, I opted to mimic the texture. The topping is made of panko, which has a delightful crunch, and parmesan, which adds another layer of flavor and a hint of saltiness.

For anyone who’s used to the classic green bean casserole, this dish won’t be a stunt double. Eaten with an open mind and an appreciation for fresh produce, this dish is bound to be adored.

Healthy Green Bean Bake

Serves 4
Lots of flavor without lots of calories for this green bean side dish


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Prep Time
15 min

Cook Time
30 min

Total Time
45 min

Prep Time
15 min

Cook Time
30 min

Total Time
45 min

Ingredients
  1. ¾ lb green beans, ends removed
  2. ½ Tb. olive oil
  3. ½ cup diced button mushrooms
  4. ¾ cup plain Greek yogurt
  5. ¾ tsp. soy sauce
  6. ½ tsp. garlic powder
  7. 1 Tb. panko
  8. Parmesan
Instructions
  1. Preheat oven to 350.
  2. Cut green beans into 1 inch segments.
  3. Bring large pot of salted water to a boil; add green beans.
  4. Cook for 4 minutes.
  5. Transfer to strainer and run under cold water for 1 minute to stop cooking.
  6. Heat olive oil in a large nonstick frying pan over medium heat.
  7. Add mushrooms, saute until tender, about 2-3 minutes.
  8. Combine yogurt, soy sauce, and garlic powder in a medium bowl; stir well.
  9. Add green beans and mushrooms to yogurt sauce; toss well.
  10. Spray a 1 quart baking dish with nonstick cooking spray; transfer green bean mixture to dish.
  11. Sprinkle with panko.
  12. Top with grated parmesan.
  13. Bake for 20 minutes.
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