Garden Comfort Bean Bake

¼ C. Reduced Fat Shredded Cheddar Cheese (1/4 Lean)

9.52 oz. Green Beans, I used Frozen (2 greens)

5.5 oz. White Button Mushrooms sliced, I used Fresh (1 green)

4 Tbsp. Reduced Fat Sour Cream (1 cond)

1 Tsp. Fresh Minced Garlic (1/2 cond)

3 Tbsp. Non Fat Plain Greek Yogurt (1/2 cond)

2 Tbsp. Grated Parmesan Cheese (1 cond)

Cooking Spray (healthy fat)

Preheat oven to 350

Microwave green beans according to package directions and let them cool.

In a lightly greased skillet at medium heat cook the mushrooms and garlic until tender or brownish (about 3-5 minutes) once cooked let them cool.

Meanwhile, combine greek yogurt and light sour cream in a small bowl.

Toss gently the cooled vegetables with the mixture until evenly coated. Add the cheddar cheese and toss again until well combined.

Spread veggies into a lightly greased baking dish, top with parmesan cheese and bake until topping is golden brown (30-35 minutes).