Especially Good at Christmas – Low Calorie Green Bean Casserole

Low Calorie Green Bean Casserole around the Festive Holiday season there’s nothing quite like it!

You’ve probably had your grandma’s green bean casserole on many an occasion. Big holiday dinners just aren’t the same without it. The thing is, grandma wasn’t worried about watching her calories when she introduced that casserole.

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So if you would like to try a slimmed down version that’s still full of flavour, here’s your chance.

Here’s what we’re going to do differently.

We’re going to use fresh green beans instead of frozen. This cuts back on sodium and is honestly just tastier.

Let’s cut calories from the cream sauce by using some Greek yoghurt! It’s also high in protein so it’ll make the food more filling.
We’ll skip the fried onions and make topping out of crunchy panko (Japanese-style breadcrumbs) and dried onion.


Low Calorie Green Bean Casserole
Low Calorie Green Bean Casserole

4 cups fresh green beans
1 cup sliced mushrooms
1 medium yellow onion, chopped
2 cloves of garlic, minced
1 cup 0% fat plain Greek yoghurt
1 teaspoon cornstarch
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons dried onion
½ cup panko (Japanese-style breadcrumbs)
½ cup Parmesan cheese, grated
1 tsp Italian seasoning

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1. Preheat your oven to 350 degrees F.

2. Oil your baking pan.

3. Grab a large skillet and sauté the onions, garlic, and mushrooms. Add about 1/3 cup of water. You know they’re done when the water is evaporated.

4. Remove from heat and set aside.

5. Snap the ends off of each of the green beans. Boil a pot of water and add the beans. Let them boil for about five minutes. Drain and add to a bowl with the onions, garlic, and mushrooms.

6. In a small bowl mix the yoghurt cornstarch, salt, and pepper. Mix well and then combine with the green beans.

7. Pour the green bean and sauce mixture into the baking pan.

8. Mix the dried onion, panko, cheese, and seasoning in a small bowl and then sprinkle over the casserole.

9. Bake in the oven, uncovered, for 35 minutes. If the top isn’t browned well after 35 minutes you can leave it under the broiler for 1-2 minutes to let the topping brown.

10. Let cool for 5 minutes before serving.

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