Classic Green Bean Casserole
Yields: 4 servings | Servings Size: 1/2 cup | Calories: 161 | Total Fat: 9g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 5mg | Sodium: 281mg | Carbohydrates: 16g | Fiber: 4g | Sugar: 9g | Protein: 7g | SmartPoints: 6
- 1 pound green beans, ends trimmed
- 1 large red onion, sliced thin
- 2 tablespoon olive oil
- 1/2 cup yellow onion, diced
- 1 1/2 cups mushrooms, sliced
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground pepper
- 1 teaspoon dried thyme
- 1 clove garlic, minced
- 1/2 cup skim milk
- 1/2 cup plain Greek yogurt
- Preheat oven to 350. Spray a 9X13 inch casserole pan with nonstick spray.
- Bring a large pot of water to a boil. Add green beans and quickly cook for 2 to 3 minutes. Quickly drain beans and submerge in cold water to stop the cooking process.
- Toss the sliced red onion in 1 tablespoon of olive oil. Place on baking sheet and bake until crisp, about 45 minutes. Remove from oven and cool uncovered.
- Meanwhile, heat olive oil in skillet on medium heat. Add onion, mushrooms, salt, and pepper. Cook until mushrooms have released their liquid and onions are translucent. Stir in thyme and garlic and cook until fragrant.
- Add milk to the mushroom mix. Bring to a boil and quickly whisk in yogurt until smooth and creamy. Remove from heat and add green beans. Toss to coat in mushroom mix, if the mix is too thick add skim milk one tablespoon at a time to thin. Pour into prepared casserole dish and bake for 15 minutes or until bubbly.
Video: Betty's Version of Campbell's Classic Green Bean Casserole
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