Description
Elevate your holiday table with this nutritious, high-protein take on the classic green bean casserole. By swapping heavy canned soups for a creamy, velvety base of Greek yogurt, parmesan, and fresh sautéed mushrooms, this dish offers a cleaner flavor profile and a satisfying texture. It is a perfect choice for health-conscious families who want a sophisticated, protein-rich side dish that pairs beautifully with hearty holiday main courses.
Ingredients
1.5 lbs fresh green beans, trimmed and blanched
16 oz cremini mushrooms, sliced
1 cup plain, unsweetened full-fat Greek yogurt
1/2 cup grated aged parmesan cheese
3 cloves garlic, minced
1 small yellow onion, finely diced
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium-high heat and sauté the mushrooms, onion, and garlic until the mushrooms are deep golden brown.
In a large mixing bowl, whisk together the Greek yogurt, parmesan cheese, salt, pepper, and smoked paprika until smooth.
Fold the sautéed mushroom mixture into the yogurt sauce.
Add the blanched green beans to the mixture and toss until evenly coated.
Transfer the mixture to a greased baking dish.
Bake for 30 minutes until bubbling and lightly golden on top.
Let sit for 5 minutes before serving.
Notes
Ensure you blanch the green beans for only 3-4 minutes to keep them crisp. Do not boil the casserole after adding the yogurt to prevent curdling; gentle heat in the oven is best. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Seasonal Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 165
- Sugar: 5g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 3.5g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 15mg