Description
A luxurious twist on a classic green bean casserole, infused with fresh ingredients and creamy mushroom goodness.
Ingredients
Scale
- 2 tablespoons butter
- 2 cloves garlic (minced)
- 1/2 cup onion (finely diced)
- 8-ounce package button mushrooms (sliced)
- 3 cups fresh green beans (ends removed and cut in half)
- 3 cups low-sodium chicken broth
- 1 (10.75-ounce) can low-sodium cream of mushroom soup
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Crispy onion strings (to top)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat.
- Sauté the diced onions and sliced mushrooms until they are just tender, stirring occasionally.
- Add minced garlic to the skillet and cook for an additional 1–2 minutes. Remove from heat and set aside.
- In a medium saucepan, combine the green beans and chicken broth. Bring to a boil.
- Cook the green beans for about 8 minutes until crisp-tender, then drain thoroughly.
- Prepare a 2-quart baking dish by spraying it with cooking spray.
- In a large bowl, combine the cream of mushroom soup, mushroom mixture, drained green beans, Parmesan cheese, salt, and pepper. Stir well to combine.
- Transfer the mixture to the prepared baking dish and top with crispy onion strings.
- Bake for 20 minutes, or until the casserole is heated through.
Notes
For a vegetarian option, replace chicken broth with vegetable broth. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
Keywords: green bean casserole, comfort food, holiday recipe, vegetarian side dish