Favorite Thanksgiving Side Dishes – Part 1: Green Bean Casserole

17 Nov


2 ½ cups French-cut green beans

1/3 cup chopped white onion

2 teaspoons butter or margarine

3 tablespoons fine crushed bread crumbs

1 can (10 ¾ oz) low sodium Cream of Mushroom soup

¼ cup plain yogurt

1 tablespoon diced pimento

1/8 teaspoon fresh ground pepper


  1. Preheat your oven to 350 degrees F.
  2. Steam your fresh green beans. Bring about an inch of water to a boil in the bottom of a pot. Trim and clean your green beans and place them in a steamer basket. Set steamer basket into pot, over boiling water. Cover and steam until tender (about 3-5 minutes).
  3. In a separate pan, sauté your chopped onions in melted butter or margarine, until onion is tender. Stir in bread crumbs; set aside.
  4. In a large mixing bowl, stir together soup, yogurt, pimiento and fresh ground pepper. Add green beans and stir well. Pour mixture into a 1-quart casserole dish. Sprinkle onion and bread crumb mixture over the top of your green beans in your casserole dish.
  5. Place your casserole dish into pre-heated oven. Bake casserole for 25-30 minutes, or until the mixture is heated through and your bread crumbs are golden brown. Recipe makes about 5 servings.

Green Bean Casserole

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