Light Green Bean Skillet Dish

Recipe

Side Dish
Light Green Bean Skillet Dish

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Green beans with creamy white sauce topped with homemade crispy onions and sliced almonds

User Rating

4.67 out of 5 stars
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6 ratings

Recipe Data

6
Servings
15min
Prep
1hr10min
Total

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    Description

    For its classic green bean casserole flavor, this no-bake knockoff uses yogurt and fresh mushrooms instead of cream of mushroom soup.

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    Crispy Onion Topping
    2medium white onions
    ¼ c.Hy-Vee all-purpose flour
    ½ tsp.That's Smart seasoned salt
    Green Bean Skillet
    8 c.water
    1(12 oz.) pkg. fresh green beans, trimmed
    1 tbsp.Hy-Vee Select extra virgin olive oil
    1(8 oz.) pkg. sliced cremini mushrooms
    2 tsp.fresh garlic, minced
    ¼ tsp.Hy-Vee crushed red pepper flakes
    ¼ c.Hy-Vee 33%-reduced-sodium chicken broth
    2 tsp.Hy-Vee 100% cornstarch
    2 tbsp.Hy-Vee plain Greek yogurt
    ¼ tsp.Hy-Vee Dijon mustard
    1 tsp.fresh thyme, chopped
    Kosher salt, to taste
    ¼ c.sliced almonds

    Things To Grab

    • Rimmed baking pan
    • Aluminum foil
    • Large bowl
    • 2 large platters
    • Paper towels
    • Large stockpot
    • Bowl filled with ice water
    • Large skillet
    • Small bowl

    Directions

    1. Prepare Crispy Onion Topping: Preheat oven to 325 degrees. Line a rimmed baking pan with foil. Lightly coat with nonstick cooking spray. Slice onions into thin rings. Combine flour and seasoned salt into a large bowl. Add onion slices and toss to coat. Place onion rings on prepared pan and lightly coat with cooking spray; bake for 35 minutes or until onion rings are crispy and golden brown, stirring every 5 minutes. Transfer rings to a platter lined with paper towels until ready to use

    2. Bring water to boiling in a large stockpot over high heat. Add green beans and cook 10 minutes or until tender.  transfer beans to a bowl of ice water and let stand until cool. Drain and transfer green beans to a platter lined with paper towels.

    3. Heat olive oil in a large skillet. Add mushrooms and cook over medium heat, stirring occasionally, for 5 minutes or until mushrooms are fragrant. Add garlic and red pepper flakes and cook 30 seconds. Whisk together broth and cornstarch in a separate small bowl.

    4. Add broth mixture to skillet. Cook and stir until thickened and bubbly. Add green beans and heat through, about 5 minutes, stirring occasionally. Remove skillet from heat. Add yogurt, Dijon mustard, and thyme and toss to coat. Season to taste with salt.

    5. Top green beans with Crispy Onion Topping and sliced almonds. Serve immediately.

    Nutrition facts

    Servings

    110 Calories per serving

    Amounts Per Serving

    • Total Fat: 4.5g
    • Cholesterol: 0mg
    • Sodium: 160mg
    • Total Carbohydrates: 15g
    • Protein: 4g

    Daily Values

    0%
    Vitamin A 8%
    0%
    Vitamin C 15%
    0%
    Iron 8%
    0%
    Calcium 6%

    Recipe Source:

    Balance November 2017