Green Bean Casserole

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 hr

Level: Easy

Prep: 15 mins

Cook: 45 mins

Yields: 6 Servings


  • 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)
  • 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.

    make it with yogurt instead!