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.

Green Bean Casserole

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By Stonyfield

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.

Ready In: 1 hour

Level: Easy

Prep: 15 minutes

Cook: 45 minutes

Yields: 6 Servings

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Ingredients

6 c green beans (trimmed)
1 1/2 c pearl onions
2 cloves garlic (minced)
1 c white mushrooms (sliced)
1 Tbsp butter
1 Tbsp olive oil
1 c Stonyfield Organic Low Fat Plain Yogurt
2 Tbsp flour
1/4 tsp black pepper
1/2 c Parmesan cheese (shredded)
1/2 c toasted almonds (sliced)

directions

Step 1

Preheat oven to 350°.

Step 2

Using a small pot, bring 2 cups of water to a boil.

Step 3

Place pearl onions in the boiling water for 3 minutes to make the removal of their skins easier.

Step 4

Drain cooked onions in a colander and rinse with cold water.

Step 5

Then, using a paring knife, remove the skins.

Step 6

In a large skillet, heat butter and olive oil over medium-high heat.

Step 7

Cook onions and garlic for about 5 minutes or until they begin to turn golden brown.

Step 8

Reduce the heat to medium, add the sliced mushrooms and green beans, and then cook for another 5 minutes.

Step 9

Once beans begin to become soft, remove from heat and allow to cool.

Step 10

In a separate bowl, combine yogurt, flour and pepper.

Step 11

Stir this mixture into the beans and then transfer to a 2-quart baking dish.

Step 12

Top with shredded cheese and almond slices, and bake for 35 minutes.