Many families are familiar with the traditional version of this holiday dish but this recipe is made from scratch – no canned soup here and we topped ours with toasted almonds.
- 6 c green beans (trimmed)
- 1 1/2 c pearl onions
- 2 cloves garlic (minced)
- 1 c white mushrooms (sliced)
- 1 T butter
- 1 T olive oil
- 1 c Stonyfield Organic Low Fat Plain Yogurt
- 2 T flour
- 1/4 t black pepper
- 1/2 c Parmesan cheese (shredded)
- 1/2 c toasted almonds (sliced)
Calories: 170, Calories from Fat: 90, Total Fat: 10g, Cholesterol: 10mg, Total Carbohydrate: 16g, Dietary Fiber: 5g, Protein: 8g
Preheat oven to 350°.
Using a small pot, bring 2 cups of water to a boil.
Place pearl onions in the boiling water for 3 minutes to make the removal of their skins easier.
Drain cooked onions in a colander and rinse with cold water.
Then, using a paring knife, remove the skins.
In a large skillet, heat butter and olive oil over medium-high heat.
Cook onions and garlic for about 5 minutes or until they begin to turn golden brown.
Reduce the heat to medium, add the sliced mushrooms and green beans, and then cook for another 5 minutes.
Once beans begin to become soft, remove from heat and allow to cool.
In a separate bowl, combine yogurt, flour and pepper.
Stir this mixture into the beans and then transfer to a 2-quart baking dish.
Top with shredded cheese and almond slices, and bake for 35 minutes.