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
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, melt butter over medium heat.
- Sauté diced onions and mushrooms until just tender, stirring occasionally.
- Add garlic and cook for another 1–2 minutes, then remove from heat and set aside.
- In a medium saucepan, combine green beans with chicken broth. Bring to a boil.
- Continue cooking for about 8 minutes, until beans are crisp-tender. Drain the green beans thoroughly and set aside.
- Prepare a 2-quart baking dish by spraying it with cooking spray. In a large bowl, combine the soup, mushroom mixture, green beans, Parmesan, salt, and pepper. Stir to combine.
- Transfer the mixture to the prepared baking dish and top with crispy onion strings.
- Bake at 350°F (175°C) for 20 minutes, or until the casserole is heated through.
Notes
For best results, add onion strings in the last 10 minutes of baking to keep them crisp.
- Prep Time: 15
- Cook Time: 30
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
Keywords: green bean casserole, holiday side dish, vegetarian casserole