This Green Bean Casserole is a lighter variation on the classic that’s pretty easy to put together as well as delicious . Wonderful Greek yogurt is the key ingredient. It is creamy, rich tasting, and high in protein. Not only that, the cup used here has one-third less fat than the butter that you’d put in the usual béchamel sauce, and none of the carbs, yet to taste it in this dish, you’d never notice the switch. You’d just ask for seconds.
- Preheat oven to 350 degrees.
- Bring a pot of water to a boil. Drop green beans in and boil for about 5 minutes, or until the green beans are soft. Drain the beans and let cool.
- In a sauté pan, heat olive oil. Add the mushrooms and cook on medium heat, stirring, until soft, about 3 to 5 minutes. Remove pan from the heat and transfer mushrooms to a large bowl. Add a few more tablespoons of olive oil to the same pan and add the shallots. Sauté for about three minutes, stirring until the shallots are starting to turn golden brown. Remove pan from the heat and set aside.
- In a small bowl, whisk together the yogurt and milk until smooth. Add the green beans to the bowl with the mushrooms and pour the yogurt mixture on top. Stir gently to coat the vegetables with the yogurt. Season with salt and pepper.
- Pour the green beans into greased 8x8 casserole dish. Top with the shallots, placing them evenly over the top of the green beans.
- Bake for 15 minutes, or until the casserole is warm in the center and the shallots are golden brown.
- 1 pound green beans
- 2 tablespoons olive oil
- 2 portabella mushroom tops, cut in small dice
- 2 shallots, thinly sliced
- 1 cup Greek yogurt
- ¼ cup milk
- 1 teaspoon salt
- 1 teaspoon pepper
Ann's Tips and Tricks
You can use 1 pound of white button mushrooms, quartered, if you can’t find good portabellas.