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Green bean casserole is a family dinner favorite, and we show you how to transform this classic side dish into a modern, healthy one that your family will love. Simply use VOSKOS^® Plain Greek Yogurt in place of canned soup for a creamy mushroom sauce that’s much lower in sodium and beyond delicious.

Ingredients

1 1/2 pounds fresh green beans, stems cut
2 tablespoons butter
1/2 cup onion, diced
1/2 cup mushrooms, chopped
Salt and pepper, to taste
2 tablespoons flour
1 cup VOSKOS® Plain Greek Yogurt
1/2 cup grated mozzarella cheese
1/2 cup parmesan cheese
Fried onion topping (optional)

Directions

Preheat oven to 400°F. Bring a large pot of salted water to a boil. Add the green beans and cook until just tender but still firm, about 5-7 minutes. Remove the beans from the water to a large bowl of ice water to preserve color and stop cooking. Drain the beans and set aside.

Melt 2 tablespoons of butter in a large skillet over medium heat. Add the onions and sauté until translucent. Stir in the mushrooms, season with salt and pepper, to taste, and sauté about 3-5 minutes. Add the flour and stir another minute, to cook out the raw flour taste, and then whisk in the VOSKOS^® Plain Greek Yogurt.

Simmer for just a couple minutes to bring the flavors together and taste for seasoning.

Spread the green beans over the bottom of a 9-inch casserole dish. Pour all the mushroom sauce mixture over the beans and top with the grated cheese. Sprinkle the fried onions on top and bake for 20-30 minutes until light golden brown and bubbly.

Nutrition

Serves: 6-8

Calories: 110
Total Fat: 8 g
Cholesterol: 23.8 mg
Sodium: 123 mg
Total Carbohydrate: 4.6 g
Dietary Fiber: 0.3 g
Protein: 8.7 g

Voskos®

VOSKOS^® Green Bean Casserole

Ingredients

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