Green Bean Casserole

Green Bean Casserole

Green Bean Casserole

Green Bean Casserole Ingredients:

4 cups fresh green beans
1 cup sliced mushrooms
1 medium yellow onion, chopped
2 cloves of garlic, minced
1 cup 0% fat plain Greek yogurt
1 teaspoon cornstarch
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons dried onion
½ cup panko
½ cup Parmesan cheese, grated
1 tsp Italian seasoning

Green Bean Casserole Directions:

  • Preheat your oven to 350 degrees F.
  • Oil your baking pan.
  • Grab a large skillet and sauté the onions, garlic, and mushrooms. Add about 1/3 cup of water. You know they’re done when the water is evaporated.
  • Remove from heat and set aside.
  • Snap the ends off of each of the green beans. Boil a pot of water and add the beans. Let them boil for about five minutes. Drain and add to a bowl with the onions, garlic, and mushrooms.
  • In a small bowl mix the yogurt, cornstarch, salt, and pepper. Mix well and then combine with the green beans.
  • Pour the green bean and sauce mixture into the baking pan.
  • Mix the dried onion, panko, cheese, and seasoning in a small bowl and then sprinkle over the casserole.
  • Bake in the oven, uncovered, for 35 minutes. If the top isn’t browned well after 35 minutes you can leave it under the broiler for 1-2 minutes to let the topping brown.
  • Let cool for 5 minutes before serving.

This green bean casserole is healthier than some others because:

  • It uses fresh green beans instead of frozen. This cuts back on sodium and is honestly just tastier.
  • Let’s cut calories from the cream sauce by using some Greek yogurt! It’s also high in protein so it’ll make the food more filling.
  • We’ll skip the fried onions and make topping out of crunchy panko and dried onion.


Wild Rice and Mushroom Casserole

Wild Rice and Mushroom Casserole

Wild Rice and Mushroom CasseroleWild Rice and Mushroom Casserole Ingredients:

2 Cups Wild Rice
1 Vidalia Onion – Sliced
4 Cups Vegetable Broth
5 White Mushrooms – Sliced
3 Cloves Garlic – Diced

Wild Rice and Mushroom Casserole Directions:

Add ingredients to crockpot or casserole dish.

Pour broth over top and cover.

Cook on low heat for hours until vegetables are soft and rice is finished.

Chicken Casserole

Chicken Casserole

Chicken Casserole Ingredients:

1 jar spaghetti sauce (any variety)
4 c. cooked ziti (6 oz. uncooked)
1 1/2 c. cubed cooked chicken or turkey
1 c. shredded Mozzarella cheese
1 tbsp. grated Parmesan cheese

Chicken Casserole Instructions:

Use 2 quart casserole – stir together spaghetti sauce, cooked ziti, chicken, and 1/2 cup Mozzarella. Sprinkle with rest of Mozzarella and Parmesan cheese.

Bake at 350 degrees for 30 minutes or until hot and bubbling.

Makes 6 chicken casserole servings.


Vegetarian Casserole

Vegetarian Casserole

Vegetarian Casserole Ingredients:

8 large eggplants
8 large potatoes
8 green bell peppers
8 large onions
8 summer squash
6 tomatoes
1 pound fresh green beans
1 pound whole fresh mushrooms 2 bulbs garlic, cloves separated and peeled
1/4 cup chopped fresh dill weed 1/4 cup chopped fresh oregano 1/4 cup chopped fresh basil
1 (15 ounce) can tomato sauce 3/4 cup olive oil
salt and pepper to taste

Vegetarian Casserole Instructions:

Prepare the eggplant before assembling ingredients, by cutting them into 2 inch chunks and putting them into an extra large bowl with salted water to cover. This will draw out the bitterness from the eggplant. Let this sit for about 3 hours.

Preheat oven to 375 degrees F (190 degrees C).

Cut the potatoes, green bell peppers, onion, squash and tomatoes into 2-inch chunks. Cut the green beans and mushrooms in half and peel the garlic cloves.

Drain and rinse the eggplant, then combine it with all the other chopped vegetables, the dill, oregano and basil and place all into a 3x13x18 inch roasting pan. Pour the tomato sauce and olive oil over

Bake your vegetarian casserole at 375 degrees F (190 degrees C) for 2 1/2 hours, adding a little water about halfway through cooking time to keep moist.