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
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
Prep: 15 minutes
Cook: 45 minutes
Yields: 6 Servings
- 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 Smooth & Creamy Plain
- 2 Tbsp flour
- 1/4 tsp black pepper
- 1/2 c Parmesan cheese (shredded)
- 1/2 c toasted almonds (sliced)
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.