Creamy Greek Yogurt Green Bean Casserole
This Greek yogurt green bean casserole uses fresh beans, mushrooms and a simple milk sauce instead of condensed soup.
Ingredients
- 1 1/2 lb fresh green beans trimmed edible weight; cut into 2-inch pieces
- 8 oz white mushrooms sliced
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 cup 2% milk
- 1 1/2 cups plain nonfat Greek yogurt
- 1/2 cup Parmesan, finely grated divided
- 1/2 cup plain dry breadcrumbs
- 1 tbsp unsalted butter melted
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh parsley chopped
Instructions
- Heat oven to 350°F. Bring a large pot of water to a boil. Cook trimmed green beans for about 5 minutes until bright green and just tender, then drain very well.
- Heat olive oil in a large skillet over medium heat. Cook onion and mushrooms for 7–9 minutes until softened and most mushroom liquid evaporates. Stir in garlic for 30 seconds. Sprinkle flour over vegetables and stir for 1 minute.
- Slowly whisk in milk. Simmer gently for about 2–3 minutes, stirring until lightly thickened. Remove from heat. Whisk a few spoonfuls of warm sauce into the yogurt in a bowl, then gently stir that yogurt back into the skillet with salt, pepper and half the Parmesan. Do not boil.
- Fold in drained beans and transfer to a 2-quart baking dish. Mix breadcrumbs, melted butter and remaining Parmesan; sprinkle over the top. Bake about 20–25 minutes until the center reaches 165°F and the topping is lightly golden. Scatter parsley over the top and divide into 6 equal portions.
- Serve promptly or hold at or above 140°F. Refrigerate in shallow containers within 2 hours (1 hour above 90°F). Keep at 40°F or below for 3–4 days and reheat covered to 165°F.
Notes
This is a creamy vegetable side with extra protein from dairy, not a main-dish protein source. Contains milk and wheat. Yogurt may show slight graininess after heating; gentle heat helps but does not guarantee a perfectly smooth sauce. No canned condensed soup or fried onions are included. Cooking times are estimates; this recipe has not been kitchen-tested.