Green Bean Casserole
Made with fresh green beans and fresh mushrooms, and an easy sauce…. You’ll never go back to the old, canned, version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Vegetables
Ingredients
Scale
- 8oz (240gr) green beans, cut at an angle into 1/4″ strips
- 2 shallots, finely chopped
- 3oz (90gr) mushrooms, chopped
- 1 tsp olive oil
- 1/2 cup (4oz, 120ml) beef broth
- 1/2 cup (4oz, 120ml) white wine
- 1 tsp soy sauce
- 1 tbs cornstarch dissolved in 2 tbs water
- 1/2 cup (4oz, 120gr) Greek yogurt
- 1/4 cup bread crumbs
- 1/4 cup shredded cheese
- 1 tsp olive oil
Instructions
- Cook the beans in rapidly boiling water for 10 minutes, drain.
- Sauté the shallots and mushrooms in olive oil until tender and starting to brown.
- Add stock, wine and soy sauce. Heat to boiling.
- Add cornstarch, stirring until thickened and clear.
- Stir in yogurt.
- Add mushroom sauce to green beans, stirring well. Spoon into a casserole.
- Combine crumbs, cheese and sprinkle over the top.
- Bake, uncovered, 400F (200C), until hot and bubbly, about 15 minutes.
- Remove and serve.
Notes
This is almost as easy as the old version using canned soup. And it tastes so much better!
Nutrition
- Serving Size: 1/2 recipe
- Calories: 349
- Sugar: 9.3 g
- Sodium: 437.4 mg
- Fat: 14.9 g
- Saturated Fat: 5.8 g
- Trans Fat: 0.2 g
- Carbohydrates: 29.3 g
- Fiber: 4.5 g
- Protein: 16.5 g
- Cholesterol: 25.6 mg
Keywords: green beans. mushrooms
Find it online: https://thymeforcookingblog.com/2023/09/green-bean-casserole/
