A healthier version of the traditional
green bean casserole
that your family and friends are sure to enjoy...
Serves: (6)
Prep: 15 mins. |
Bake: 25 mins.

Posted by Sandra


1 tablespoon butter
2 tablespoons olive oil
1/2 onion, diced
6 medium-size crimini mushrooms, sliced
2 cups fresh green beans, sliced
3 cups low-sodium chicken broth
1 (10.5 oz.) can cream of mushroom soup
1 teaspoon worcestershire sauce
½ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon pepper
1 (2.8 oz.) can french fried onions
1 cup parmesan cheese, grated


Preheat the oven to 350 degrees. Spray a 9”x9” baking dish with oil, and set aside.

Boil the green beans in the chicken broth for 10 minutes, and drain, and then set aside.

Meanwhile, melt the butter and olive oil in a large skillet, and saute the onions and mushrooms, until onions are translucent. Add the green beans, mushroom soup, worcestershire sauce, kosher salt, garlic powder, and pepper to the onion mixture, stirring well to combine.

Pour mixture into the prepared baking dish, and bake for 20 minutes, then top the casserole with the french fried onions, and then the grated parmesan cheese, and bake for 5 minutes longer, just until the cheese melts. ~ Enjoy!

1 comment:

sandra said...

This is a wonderful dish to take to potlucks, and to make during holidays, or to have as a nice addition to any meal!


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