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No gloppy canned soup in this healthy green bean casserole recipe. Simply give cilantro, parsley or chives (or a mix of all three) a whirl in the food processor to make the pesto-like sauce that ties the casserole together.

Source: EatingWell Magazine, July/August 2017


Read the full recipe after the video.


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil. Add green beans and cook until crisp-tender, 4 to 6 minutes. Drain and rinse with cold water.

  • Position a rack in upper third of oven; preheat broiler to high.

  • Combine herbs, 1/4 cup pistachios, jalapeño to taste, lime juice, garlic, cumin and salt in a food processor. Pulse until finely chopped, scraping the sides once or twice. With the motor running, add oil and process until well combined.

  • Pat the green beans dry and transfer to a 9-by-13-inch broiler-safe pan (or similar size 3-quart baking dish). Add the sauce and tomatoes and toss to combine. Sprinkle with cheese.

  • Broil the casserole until the cheese is melted and beginning to brown, 4 to 6 minutes. Chop the remaining 1/4 cup pistachios and sprinkle over the top.


Equipment: Broiler-safe baking dish

Nutrition Facts

1 cup
177 calories; protein 5.6g; carbohydrates 11.5g; dietary fiber 4.2g; sugars 4.9g; fat 13.2g; saturated fat 2.8g; cholesterol 7mg; vitamin a iu 1246.7IU; vitamin c 20.8mg; folate 49.6mcg; calcium 107.5mg; iron 1.7mg; magnesium 42.1mg; potassium 384.7mg; sodium 233.8mg.

1 1/2 vegetable, 2 fat