Ingredients
Scale
- 1.5 lbs fresh green beans, trimmed and halved
- 2 cups cooked chicken breast (shredded) or browned lean ground beef
- 1 cup Greek yogurt (plain, non-fat)
- 1 can (10.5 oz) low-sodium cream of mushroom soup
- 1.5 cups shredded sharp cheddar cheese, divided
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup crispy fried onions or crushed whole-wheat crackers for topping
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil or non-stick spray. Bring a large pot of salted water to a boil and blanch the fresh green beans for about 3 minutes until they are bright green and slightly tender. Drain them immediately and plunge them into an ice bath to stop the cooking process. This ensures your beans stay vibrant and crisp-tender rather than mushy.
- In a large mixing bowl, combine the Greek yogurt, cream of mushroom soup, minced garlic, diced onion, and smoked paprika. Stir in 1 cup of the shredded cheddar cheese. Fold in the blanched green beans and your choice of protein—either the shredded chicken or the browned beef. Season the mixture generously with salt and black pepper. Transfer the entire mixture into your prepared baking dish, spreading it out into an even layer.
- Place the dish in the oven and bake for 25 minutes. Once the edges are bubbling, remove the dish and sprinkle the remaining 1/2 cup of cheddar cheese and the crispy onions over the top. Return the casserole to the oven for an additional 10 minutes, or until the cheese is melted and the onions are golden brown. Let the dish rest for 5 minutes before serving to allow the sauce to set perfectly.
- Cook Time: 50 minutes