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 your oven to 350 degrees Fahrenheit.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add diced onions and sliced mushrooms; sauté for 5-7 minutes. Add minced garlic and cook for another 1-2 minutes.
- In a medium saucepan, combine cut green beans with 3 cups of low-sodium chicken broth. Bring to a boil and cook for 8 minutes until crisp-tender. Drain and set aside.
- In a large bowl, combine the cream of mushroom soup, sautéed mixture, cooked green beans, Parmesan cheese, salt, and pepper. Mix well.
- Transfer to a greased 2-quart baking dish and top with crispy onion strings.
- Bake for 20 minutes until heated through and onion strings are golden.
Notes
For extra flavor, consider adding more crispy onion strings or different types of mushrooms. Can be made ahead and stored in the refrigerator or frozen uncooked.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: green bean, casserole, holiday recipe, side dish, vegetarian