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Side Dishes

Dr. Young’s Holiday Green Bean Casserole


  • 2 – 14.5 oz cans French cut green beans, no salt added (preferably), drained
  • 2 – 4 oz cans mushroom stems & pieces, no salt added (preferably), drained
  • ½ cup beef broth/bouillon
  • ½ cup 2% milk fat cottage cheese
  • 1 tsp minced garlic
  • Dash coarse ground black pepper
  • ½ tsp Morton’s™ Lite Salt (delete if using regular green beans & mushrooms canned with salt)
  • 1 medium yellow onion, sliced into rings ¼ inch thick
  • Olive, avocado or canola oil


  • Preheat oven to 375⁰F.
  • In a small saucepan, sauté the garlic in a small amount of oil till nearly brown.
  • Add the mushrooms, beef broth, pepper & salt, bring to a full boil, then simmer for an additional 5 minutes.
  • Add the cottage cheese, then transfer the saucepan contents to a blender.
  • Cover the lid of the blender with a thick-folded towel (to prevent splattering & scorching of your hand), and holding the lid down, blend well till smooth & creamy.
  • In a large mixing bowl combine the green beans & mushroom sauce & mix well.
  • Transfer to a casserole dish & bake in the oven at 375⁰F for 30 minutes.
  • Meanwhile, sauté the onion in as little oil as possible to desired doneness.
  • When the casserole is done, remove from oven & spread the onions on top. Let stand for 15 minutes, then serve.


Yield is 8 ½ cup servings. Each ½ cup serving counts as 1 vegetable.

Check out Doc’s many healthy recipes that will help you stay on track, including Doc’s Stuffing.

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