Have your favorite Thanksgiving side dish with a healthy twist. By making your own cream of mushroom soup using Greek yogurt, you add protein while reducing the sodium in this green bean casserole recipe.

Better-For-You Green Bean Casserole

Preheat oven to 375 degrees. Spray a 9x13-inch baking dish with nonstick spray; set aside. Bring a large stockpot of water to a boil. Add green beans; simmer 3 to 4 minutes or until crisp-tender. Using a slotted spoon; place green beans in an ice water bath. Strain; set aside.  

Heat oil in a large skillet over medium-high heat. Cook mushrooms, onions, and garlic 3 to 4 minutes or until mushrooms are tender and onions are translucent. Stir in flour and black pepper. Cook 1 minute; slowly whisk in milk. Continue cooking 2 to 3 minutes or until slightly thickened. Remove skillet from heat; stir in Greek yogurt.

Place half of the cooked green beans into prepared pan. Layer half of the mushroom sauce on top. Repeat layers. Top with crispy onions and sliced almonds. Bake 15 to 20 minutes or until mixture is heated through and green beans are fork-tender.