This Cheesy Green Bean Casserole is right up there with parades and football games when it comes to Thanksgiving fare! Our dietitians are adding new recipes all the time, so check out our Dietitians Choice Recipes page for all their latest recipes!
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Cheesy Green Bean Casserole
4 Tbsp. Extra Virgin Olive Oil
1 Medium White Onion, diced
2 Tbsp. All Purpose Flour
1/2 C. Skim Milk
1 C. Non-Fat Plain Greek Yogurt
1 C. Shredded Cheddar Cheese, divided
1/2 tsp. Salt
1/2 tsp. Black Pepper
1 Lb. Green Beans, ends trimmed and cut in half
1/2 C. Whole Wheat Panko Bread Crumbs
1/2 C. Parmesan Cheese, grated
1 Tbsp. Butter, melted
Preheat the oven to 350°F. Prepare a 9x13 inch baking pan with olive oil non-stick spray and set aside.
Heat the olive oil in a medium skillet over medium heat. Add the onions and cook until soft and translucent, about 4 minutes.
Sprinkle the flour over the onion mixture until combined. Cook for 1 minute, stirring constantly. Gradually stir in the milk, then add the Greek yogurt and 1/4 cup of the shredded cheddar cheese. Stir until the mixture has thickened to gravy consistency. Remove from heat and season with salt and pepper to taste.
Bring a large pot of water to a boil and salt generously. Add the green beans and cook until tender but still crisp and green, about 5 minutes. Drain immediately then shock in a bowl of ice water to stop the cooking. Drain again and pat dry.
Meanwhile, in a small bowl combine panko breadcrumbs, grated parmesan and melted butter until panko is evenly coated in butter. Set aside.
In a large bowl combine the onion mixture with the green beans, tossing to coat. Spread evenly in the prepared baking pan.* Top with the remaining shredded cheddar cheese and the panko breadcrumb mixture. Bake for 30 minutes, or until golden brown.
* At this point you can cover and refrigerate the unbaked, un-topped casserole for up to 2 days. Original recipe provided by Midwest Dairy.