A much healthier take on the old-fashioned green bean casserole, this version thankfully skips the canned soup and fried onions! Fresh green beans are cooked until crisp-tender and topped with a garlicky-thyme mushroom sauce, shallots and crumbled chèvre.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

40 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • In a 12-inch nonstick skillet heat 2 tablespoons of the oil over medium-high. Add shallots; cook 4 to 5 minutes or until deep golden, stirring occasionally. Drain shallots on paper towels, reserving drippings in skillet.

  • Add green beans, the water, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper to reserved drippings. Cook, covered, over medium-high 2 minutes. Cook, uncovered, 6 minutes more or until beans are crisp-tender and starting to blister, stirring occasionally. Transfer to a platter; keep warm.

  • For mushroom sauce, add the remaining 1 tablespoon oil to skillet. Add mushrooms; cook and stir over medium 1 minute. Add thyme, garlic and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook 2 minutes more or until mushrooms are golden, stirring frequently. Stir in flour; gradually stir in milk. Cook and stir until thick and bubbly. Cook and stir 2 minutes more. Pour mushroom sauce over beans and top with shallots and cheese.

Nutrition Facts

119 calories; protein 4.8g 10% DV; carbohydrates 10.7g 4% DV; exchange other carbs 0.5; dietary fiber 2.5g 10% DV; sugars 5.5g; fat 7.1g 11% DV; saturated fat 2g 10% DV; cholesterol 4.8mg 2% DV; vitamin a iu 539.7IU 11% DV; vitamin c 9.7mg 16% DV; folate 35mcg 9% DV; calcium 80.2mg 8% DV; iron 1.2mg 7% DV; magnesium 26mg 9% DV; potassium 317.1mg 9% DV; sodium 123.2mg 5% DV.