A healthier version of this classic side dish.
Makes about 20 half-cup servings.
1 teaspoon unsalted butter
½ white onion, minced
3 cloves garlic, minced
10 ounces mushrooms, sliced
Pinch salt and pepper
¾ cup cooked turkey bacon, chopped
1 cup roasted red peppers, chopped
16 ounces green beans that have been blanched (boiled 2-3 minutes, shocked in ice water)
½ cup parmesan cheese
6 ounces non-fat, plain Greek yogurt
8 ounces non-fat sour cream
Preheat your oven to 500 degrees F.
In a large pot, sauté onions, garlic, mushrooms, salt, and pepper in melted butter over medium high heat until mushrooms lose majority of their liquid and onions are cooked through.
Add bacon, peppers, parmesan, yogurt, and sour cream. Mix together and remove from heat.
Place green beans in casserole dish. Pour mushroom mixture over green beans and mix together.
Bake for 10-15 minutes and remove from oven.