Green Bean Casserole | Cook For Your Life

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Green Bean Casserole

Name: Green Bean Casserole
Prep time: 15

(18 votes, average: 4.00 out of 5)

15 min prep

6 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

This Green Bean Casserole is a lighter, fresher variation on the classic but still plenty simple to make. Greek yogurt is the key ingredient — it is creamy, rich-tasting, and high in protein.

Ingredients

1 pound green beans
2 tablespoons olive oil
2 portobello mushroom tops, cut in small dice (see Chef Tips)
2 shallots, thinly sliced
1 cup Greek yogurt
¼ cup milk
1 teaspoon salt
1 teaspoon pepper

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Nutrition Facts

Calories

133 cals

Fat

8 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

12 g

Sugar

7 g

Fiber

3 g

Protein

6 g

Sodium

424 mg

Directions

Preheat oven to 350 degrees.
Bring a pot of water to a boil. Drop in the green beans and boil for about 5 minutes, or until the green beans are soft. Drain the beans and let cool.
In a saute pan, heat the olive oil. Add the mushrooms and cook on medium heat, stirring frequently, until soft, about 3 to 5 minutes. Remove the pan from heat and transfer the mushrooms to a large bowl. Return the pan to the stove and add a few more tablespoons of olive oil. Warm the olive oil over medium heat, then add the shallots. Saute for about three minutes, stirring until the shallots are starting to turn golden brown. Remove the 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 mixture. Season with salt and pepper.
Pour the green bean mixture into a greased 8 x 8-inch 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.

Chef Tips

Use 1 pound of white button mushrooms, quartered, if good portobellos are not available.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society