Photo of Green bean casserole by WW

Green bean casserole

Total Time
1 hr 15 min
25 min
50 min
We took a modern approach to this classic holiday side, amping up its flavor and nutrition without relying on high-fat ingredients.


Cooking spray

4 spray(s)

Uncooked string beans

1½ pound(s), trimmed and cut in half


3 large

Olive oil

2 tsp

Fresh breadcrumbs

1 cup(s), coarse variety

Fresh thyme

1 tsp, chopped

Table salt

¾ tsp, divided

Black pepper

¼ tsp, freshly ground

Grated Pecorino cheese

2 Tbsp

1% low fat milk

2 cup(s)

Salted butter

1 Tbsp

Cremini mushroom

10 oz, sliced

All-purpose flour

3 Tbsp

Ground nutmeg

1 pinch(es), or cayenne


  1. Preheat oven to 350°F. Coat a shallow 1 1/2-quart baking dish with cooking spray.
  2. Put green beans in a steamer basket; set basket in a saucepan over 1 inch of boiling water. Cover tightly and steam green beans until crisp-tender, 4 minutes; drain and rinse well with cold water. Spread green beans on a large clean kitchen towel; pat dry. Transfer to prepared baking dish.
  3. To make topping, finely chop 1 shallot. Thinly slice remaining 2 shallots; set aside. Heat oil in a large nonstick skillet over medium heat; add chopped shallot. Cook, stirring occasionally, until browned and tender, 4 minutes. Add bread crumbs; cook, stirring occasionally, until golden, 3 minutes. Transfer mixture to a large bowl; stir in thyme, 1/4 tsp salt and pepper. Set aside to cool; stir in pecorino.
  4. To make sauce, in a microwavable measuring cup, microwave milk on High until hot, 3 minutes; remove and cover to keep warm. (Or heat milk in small saucepan over medium-high heat just until small bubbles appear around edge, about 5 minutes. Remove pan from heat; cover and keep hot).
  5. Meanwhile, melt butter in same skillet over medium heat; add sliced shallots. Cook, stirring occasionally, until golden, 4 minutes. Add mushrooms; increase heat and cook, stirring occasionally, until tender, 5 minutes. Stir in flour; cook, stirring frequently, 1 minute. Add hot milk, stirring constantly, in slow, steady stream; bring to boil over medium heat, whisking constantly. Cook 1 minute; stir in remaining 1/2 tsp salt and nutmeg or cayenne.
  6. Pour sauce over green beans; toss gently to coat. Sprinkle casserole evenly with bread crumb topping; bake until topping is golden and sauce is bubbling, 25–30 minutes.
  7. Serving size: generous 3/4 cup


To make the bread crumbs, cut a 1 1/2-ounce piece of baguette into slices. Pulse slices in a blender until coarse crumbs form.