1 Pound(s) frozen green beans
1 Tablespoon(s) butter
1 onion, yellow
1 Cup(s) bread crumbs
1/4 Teaspoon(s) cayenne pepper
1 Teaspoon(s) paprika
1/2 Cup(s) sour cream
1/2 Cup(s) plain greek yogurt
4 Ounce(s) sliced mushroom, shitake
1/2 Cup(s) grated cheese, parmesan
Healthy green bean casserole
1 lb. frozen, cut green beans, thawed
1 tablespoon butter
1 medium onion
1 cup bread crumbs
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1/2 cup nonfat sour cream
1/2 cup plain Greek yogurt
4 ounces (about 2 cups) sliced Shitake mushrooms
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees F.
Melt 1 tablespoon butter in a large skillet. Peel and slice onion in half across its thickest part. Set the onion flat and slice, creating C-shaped slivers. Cook the onions over medium heat about 8 minutes, until translucent and edges are just beginning to turn brown.
Meanwhile, combine breadcrumbs, cayenne pepper, and paprika. Set aside.
In a separate bowl, combine green beans, sour cream, Greek yogurt, mushrooms and Parmesan.
When the onions are done, stir into bowl with breadcrumbs. Combine until onions are fully coated.
Spread the green onion mixture into a casserole dish. Spread the breaded onion slices over the top in an even layer, including any loose breadcrumbs.
Bake for 25 minutes. Serve warm.
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