A healthier alternative to the traditional Thanksgiving green bean casserole, this recipe contains olive oil, low-fat Greek yogurt and homemade breadcrumbs. This green bean casserole is drier than traditional ones (my personal preference). Try using 1/4 cup more yogurt to make it more saucy.
Makes 4 servings
Total time: 1 hour
Prep: 30 minutes
Cook: 30 minutes
3 slices dry whole-wheat bread, cut into pieces
1 tablespoon unsalted butter, soft, cut into pieces
1 pound fresh green beans, ends removed
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup shredded sharp cheddar cheese
1 cup low-fat Greek yogurt (I use Voskos)
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1. Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with nonstick spray.
2. Prepare the topping by pulsing the bread and butter in food processor.
3. Cut green beans in half. Cook 3 minutes in boiling water. Drain into a colander and splash with cold water to stop the cooking process.
4. In a large saucepan, heat olive oil over medium-high heat. Add chopped onion and cook 4 minutes, stirring often, until onions are golden brown. Add garlic and cook 1 more minute, stirring. Remove from heat.
5. Add cheese and stir until it melts. Mix yogurt with salt and pepper and add to the onion mixture. Stir well.
6. Add green beans and stir gently to combine. Pour into prepared baking dish. Sprinkle breadcrumbs on top. Bake 30 minutes, until topping is golden.
Nutrition per serving
Total Fat 12.5 g
Saturated Fat 6.0 g
Cholesterol 26.4 mg
Sodium 557.8 mg
Total Carbohydrate 28.1 g
Dietary Fiber 4.7 g
Sugars 2.3 g
Protein 14.6 g
Weight Watchers Points Plus: 7 points