Healthy Velvety Green Bean Casserole
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 Pounds of Fresh String Beans, Ends Snipped & Washed
  • 1 Tablespoon of Light Whipped Butter
  • Vegetable Cooking Spray
  • 2 Large Onions, Quartered and Sliced
  • 1 Large Can of Sliced Mushrooms, Drained
  • 3 Tablespoons of All Purpose Flour
  • 1 Cup of Skim Milk
  • ½ Cup of Fat Free Half & Half
  • Teaspoon Each of Salt & Pepper
  • 1 Teaspoon of Garlic Powder
  • 1 Tablespoon of Dried Parsley
  • 8 Ounces of Fat Free Plain Greek Yogurt
  • ½ Cup of Whole Wheat Panko Crumbs
  • 8 Tablespoons of Finely Shredded Parmesan Cheese
  • 2 Teaspoons of Light Whipped Butter, Melted
  1. You can precook your green beans 1 of 2 ways. I use the microwave and use my vintage Tupperware vegetable steamer. You add the string beans to a microwaveable vegetable steamer. Add string beans and water according to steamer directions. Microwave for 4 minutes. Remove from microwave and place in an ice bath to stop them from cooking and wilting. Allow to cool for 1 minute in the ice water, drain and dry string beans on a bed of paper towels. Set aside.
  2. Blanching Method: Bring a stock pot or large sauce pan filled with water to a rolling boil. Add a pinch of salt. Place the string beans in the water and cook for about 4 minutes. Again, have a bowl filled with ice and put the string beans in to cool for about 1 minute. Drain water and dry string beans on a bed of paper towels. Set aside.
  3. Spray a large deep saute pan with vegetable cooking spray and place over medium high heat. When pan is hot, add the tablespoon of light whipped butter.
  4. Add in all the onions and mushrooms. Cook until the onions brown and start to caramelize - about 15 minutes.
  5. Sprinkle the flour on top and mix into the vegetables. Cook until the flour is no longer white and is tan in color.
  6. Slowly add in the skim milk and then the fat free ½ and ½. Keep stirring after each addition of milk and ½ and ½.
  7. Stir in salt, pepper, garlic powder and parsley.
  8. Continue cooking over medium high heat until the milk mixture thickens and then reduces - about 10 minutes.If the mixture coats the back of a spoon, you can remove from the heat.
  9. Next whisk in the fat free Greek yogurt a bit at a time. Make sure it is combined well and is smooth. Set aside.
  10. Combine Panko Crumbs and finely shredded Parmesan Cheese together in a bowl. Add in 2 teaspoons of melted light butter. Stir to combine. Set aside.
  11. Preheat the oven to 400 degrees.
  12. Spray a 2 quart baking pan with vegetable cooking spray.
  13. Arrange ½ of the green beans into the pan.
  14. Spread ½ of the onion/mushroom creamy mixture on top of the green beans.
  15. Add the rest of the green beans and then top with the remaining onion/mushroom mixture.
  16. Top with the Panko Bread Crumb mixture.
  17. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 5 minutes to brown the topping.
  18. This makes 6 generous side dish servings. On Weight Watchers Blue Plan, each serving is 4 SP, on the Green Plan it is 5 SP and on the Purple Plan, it is 4 SP. Enjoy!
Recipe by Dee Dee Does at