Healthified Green Bean Casserole

 

2

cups thinly sliced quartered onions

1/4

cup Yoplait® Fat Free plain yogurt

1

cup Progresso® plain panko crispy bread crumbs

2

bags (12 oz each) Green Giant® Valley Fresh Steamers™ frozen cut green beans

1

tablespoon olive oil

1

package (8 oz) fresh mushrooms, coarsely chopped

2

cloves garlic, finely chopped

1/4

cup all-purpose flour

1

cup Progresso® reduced sodium chicken broth (from 32-oz carton)

3/4

cup skim milk

3

oz 1/3-less-fat cream cheese Neufchâtel)

1

teaspoon reduced-sodium soy sauce

1/4

teaspoon red pepper sauce

• 1 Heat oven to 400°F. Place sheet of cooking parchment paper on large cookie sheet. In medium bowl, mix onions and yogurt. Toss with bread crumbs until well mixed. Spread mixture on parchment paper. Bake 20 minutes, stirring once.
• 2 Meanwhile, make green beans as directed on bags; drain.
• 3 In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Cook mushrooms in oil 5 to 6 minutes, stirring frequently, until mushrooms are tender. Reduce heat to medium, and sprinkle with flour; mix well. Stir in chicken broth and milk; heat to boiling. Boil 1 minute. Stir in cream cheese, soy sauce and red pepper sauce until cream cheese is melted. Stir in green beans. Place in ungreased 2-quart shallow baking dish. Sprinkle with topping.
• 4 Bake 20 to 25 minutes or until bubbly.