Classic green bean casserole doesn’t have to be heavy to be delicious. This healthier version uses fresh green beans and a lighter mushroom sauce, giving you all the comfort with fewer calories. Plus, by using Greek yogurt instead of cream, you’re adding protein and probiotics for a boost to your gut health.

Ingredients:

• 1 lb fresh green beans, trimmed
• 1 tbsp olive oil
• 1 small onion, chopped
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup low-fat Greek yogurt
• 1/2 cup low-sodium vegetable broth
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 1/2 cup whole-grain breadcrumbs (optional)

Directions:

1. Preheat oven to 375°F (190°C).
2. Blanch green beans in boiling water for 3–4 minutes, then drain and set aside.
3. In a skillet, heat olive oil over medium heat. Sauté onions and garlic until fragrant, about 3 minutes.
4. Add mushrooms and cook until soft.
5. Stir in Greek yogurt, vegetable broth, pepper, and nutmeg. Simmer 2–3 minutes.
6. Combine sauce with green beans and pour into a baking dish.
7. Top with breadcrumbs if using.
8. Bake 20–25 minutes until bubbly and golden on top.