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Greek Yogurt Green Bean Casserole
This easy Greek Yogurt Green Bean Casserole is simple to make and delivers on flavor while keeping the ingredients soup-free!
4.59
from
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votes
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Course:
Kid Friendly Side Dishes
Cuisine:
American
Prep Time:
5
minutes
minutes
Cook Time:
35
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
6
Servings
Calories:
196
kcal
Author:
Jenni - The Gingered Whisk
Ingredients
Casserole
1
TBSP
butter
14
oz
frozen whole green beans
8
oz
baby bella mushrooms
thinly sliced
1
shallot
finely chopped
1
garlic clove
minced
½
cup
chicken stock
Sauce
1
cup
plain greek yogurt
2
TBSP
flour
1
tsp
salt
½
tsp
pepper
Topping
1
TBSP
minced dried onion
½
cup
grated parmesan cheese
½
cup
panko breadcrumbs
¼
cup
sliced almonds
Instructions
Preheat oven to 350F.
Spray a 2 quart baking dish with cooking spray and set aside.
Heat a large skillet over medium and warm up 1 TBSP butter.
Sautee the shallot, garlic and mushrooms with 1/2 cup of chicken stock, stirring occasionally, until the liquid has completely evaporated.
Remove from pan and place in a medium bowl.
Thaw the frozen green beans in the microwave for about 5 minutes.
Add them to the bowl with the onions and mushrooms.
In another medium bowl, mix together the greek yogurt, flour, salt, and pepper.
When the green beans are kind of cool, mix the sauce into the beans and onion mixture and evenly spread into the prepared baking dish.
In a small bowl, mix together the dried onion, parmesan cheese, breadcrumbs, and almonds for the topping.
Evenly sprinkle over the top of the green beans.
Bake, uncovered, for 35-40 minutes, or until the topping is golden brown.
Enjoy!
Notes
You can assemble this ahead of time and store, covered, in the fridge, until ready to bake.
Nutrition
Serving:
1
g
|
Calories:
196
kcal
|
Carbohydrates:
22
g
|
Protein:
12
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
4
g
|
Cholesterol:
15
mg
|
Sodium:
664
mg
|
Fiber:
4
g
|
Sugar:
6
g