Green Bean Casserole


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Now here is a casserole that would be perfect to serve for a holiday gathering.

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  • 6 C. green beans (fresh or frozen), trimmed
  • 1 1/2 C. pearl onions
  • 2 cloves garlic, minced
  • 1 C. white mushrooms, sliced
  • 1 Tbs. butter
  • 1 Tbs. olive oil
  • 1 C. plain lowfat yogurt
  • 2 Tbs. flour
  • 1/4 tsp. black pepper
  • 1/2 C. shredded parmesan cheese
  • 1/2 C. toasted almonds, sliced

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Preheat oven to 350 degrees. Using a small pot, bring 2 C. of water to a boil. Place pearl onions in the boiling water for 3 minutes to make the removal of their skins easier. Drain cooked onions in a colander and rinse with cold water. Then, using a paring knife, remove the skins. In a large skillet, heat butter and olive oil over medium-high heat. Cook onions and garlic for about 5 minutes or until they begin to turn golden brown. Reduce the heat to medium; add the sliced mushrooms and green beans, and then cook for another 5 minutes. Once beans begin to become soft, remove from heat and allow cooling. In a separate bowl, combine yogurt, flour and pepper. Stir this mixture into the beans and then transfer to a 2-qt. baking dish. Top with shredded cheese and almond slices, and bake for 35 minutes.

Yields: 6-8 servings.

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