The traditional fat- and sodium-laden casserole gets a health and flavor upgrade with fresh green beans and mushrooms, the latter rich in vitamins and minerals. Crispy shallots add satisfying crunch, while parsley, lemon, and Parm bring pops of freshness.

Anna Theoktisto
Health November 2020


Credit: Greg DuPree

Recipe Summary test

45 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil over high. Add green beans; boil until crisp-tender, about 4 minutes. Drain. Transfer beans to a serving platter, and sprinkle with 1/2 teaspoon salt.

  • Heat 2 tablespoons oil in a large skillet over medium. Cook shallots, stirring often, until browned, 6 to 8 minutes. Using a slotted spoon, transfer shallots to a plate lined with paper towels. Do not wipe skillet clean.

  • Add remaining 3 tablespoons oil to skillet; heat over medium-high. Cook mushrooms, stirring occasionally, until most of the liquid they give off has evaporated and mushrooms are deeply browned, 22 to 25 minutes. Add thyme and remaining 1/2 teaspoon salt; cook, stirring often, 1 minute.

  • Spoon mushroom mixture over beans; sprinkle with shallots and pepper. Sprinkle evenly with parsley and lemon juice; garnish with Parmesan.

Nutrition Facts

fat 6g; cholesterol 2mg; sodium 201mg; carbohydrates 9g; dietary fiber 3g; protein 3g; sugars 4g; saturated fat 1g.