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Green Bean Casserole with Crunchy Millet Topping

Hands-on time 45 mins
Total time 1 hr, 15 mins

Serves 12 (serving size: about 1/2 cup)

Here’s a modern play on a traditional holiday side dish. I use fresh green beans, tons of cremini mushrooms, and leave out the condensed soup. It’s still creamy, and the fried grains work to give the topping a crunch upgrade. It may seem redundant to use onion and shallots, but it’s not—they contribute different types of flavor and add nice complexity to the sauce. The creamy sauce and crunchy topping would be great with other vegetables, too. You can sub in halved Brussels sprouts, or try broccoli florets (reduce cook time for broccoli in step 2 to 2 to 3 minutes).


  • 2 pounds green beans, trimmed
  • 1 tablespoon canola oil
  • 3/4 cup chopped onion
  • 1/2 cup chopped shallots
  • 1 pound sliced cremini mushrooms
  • 2 teaspoons chopped fresh thyme
  • 1/4 cup dry sherry
  • 1 tablespoon lower-sodium soy sauce
  • 2 cups 2% reduced-fat milk
  • 1.19 ounces white whole-wheat flour (about 1/4 cup)
  • 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
  • 1 cup Crunchy Fried Millet or Crunchy Fried Quinoa
  • Chopped fresh parsley and thyme leaves (optional)

Nutrition Information

  • calories 148
  • fat 6.1 g
  • satfat 1.6 g
  • monofat 2.8 g
  • polyfat 1.4 g
  • protein 7 g
  • carbohydrate 16 g
  • fiber 4 g
  • sugars 6 g
  • Est. Added Sugars 0 g
  • cholesterol 6 mg
  • iron 2 mg
  • sodium 227 mg
  • calcium 144 mg

How to Make It

  1. Preheat oven to 350°F.
  2. Cook green beans in a large pot of boiling water 5 to 6 minutes or until almost tender. Drain and plunge into ice water; drain and pat dry.
  3. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion and shallots; cook 6 minutes, stirring occasionally. Add mushrooms; increase heat to medium-high, and cook 8 minutes or until mushroom liquid evaporates. Stir in thyme. Combine sherry and soy sauce. Add sherry mixture to pan; cook 4 minutes or until liquid evaporates. Combine milk and flour, stirring well with a whisk. Stir milk mixture into pan; cook 2 minutes or until bubbly and thick, stirring constantly. Remove from heat; stir in cheese, salt, and pepper. Add green beans; toss gently to coat.
  4. Spoon mixture into a 3-quart glass or ceramic baking dish coated with cooking spray. Sprinkle Crunchy Fried Millet evenly over top. Bake at 350°F for 30 minutes or until filling is bubbly. Garnish with parsley and thyme leaves, if desired.

Cook's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice;