Green Bean Casserole

Green Bean Casserole

Prep Time: 15 MINUTES

Serves: 6

Cook Time: 45 MINUTES

  • 6 cups green beans (trimmed)
  • 1 1/2 cups pearl onions
  • 2 cloves garlic (minced)
  • 1 cup white mushrooms (sliced)
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 cup Stonyfield Organic Low Fat Plain Yogurt
  • 2 Tbsp flour
  • 1/4 tsp black pepper
  • 1/2 cup Parmesan cheese (shredded)
  • 1/2 cup toasted almonds (sliced)
  1. Preheat oven to 350°.
  2. Using a small pot, bring 2 cups of water to a boil.
  3. Place pearl onions in the boiling water for 3 minutes to make the removal of their skins easier.
  4. Drain cooked onions in a colander and rinse with cold water.
  5. Then, using a paring knife, remove the skins.
  6. In a large skillet, heat butter and olive oil over medium-high heat.
  7. Cook onions and garlic for about 5 minutes or until they begin to turn golden brown.
  8. Reduce the heat to medium, add the sliced mushrooms and green beans, and then cook for another 5 minutes.
  9. Once beans begin to become soft, remove from heat and allow to cool.
  10. In a separate bowl, combine yogurt, flour and pepper.
  11. Stir this mixture into the beans and then transfer to a 2-quart baking dish.
  12. Top green bean casserole with shredded cheese and almond slices, and bake for 35 minutes.
Stonyfield Organic Greek Whole Milk Yogurt, Plain, 30 oz.; Multi-Serving Yogurt

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