Here is a recipe for an old-fashioned favorite that turns out great and with a crunchy walnut topping. without sacrificing flavor, lower in calories, total fat, saturated fat, and salt!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons vegetable oil spread
- 4 ounces mushrooms, minced
- 1 cup chopped onion
- 3 tablespoons flour
- 1 ½ cups chicken stock
- ½ cup fat-free half and half
- ¾ teaspoon salt
- 1 teaspoon Freshly ground pepper to taste
- 1 ½ pounds fresh green beans, trimmed
- ⅔ cup crushed whole grain seasoned croutons
- ⅔ cup chopped walnuts
- 2 tablespoons vegetable or soy spread, melted
- ½ cup minced onion
Instructions
- Melt spread in a medium saucepan over medium heat. Add mushrooms and onion; cook, stirring frequently, for 10 minutes. Stir in flour; cook and stir for 5 minutes more. Slowly add stock and bring mixture to a boil; reduce heat and simmer for 10 minutes. Stir in half & half and season with salt and pepper; set aside.
- Preheat oven to 350 degrees F. Cook beans in boiling water for 5 minutes. Drain well then add to mushroom sauce; toss to coat with mixture. Transfer to an 11 x 7-inch baking dish.
- Stir together all topping ingredients until well blended and sprinkle around the edge of the beans.
- Bake for 20 minutes or until golden brown on top.
Nutrition Facts
| Calories | 192 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 475 mg |
| Sugars | 4 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Really great flavor and if you are looking for one that is less creamy, this one is for you.
This made a delicious vegetarian dinner dish and we will make it again. It compares well with the old favorite dish with mushroom soup and fried onion topping. I made it with 1% milk instead of non-fat half and half, and it turned out just fine. We used frozen French cut green beans from Costco instead of fresh beans, microwaving them first for about 5 minutes. These changes made the dish easy for us with ingredients on hand.
Cut the green beans in half so that they are not so long. Also I used French’s Onion topping instead of bread.
great recipe. substituted frozen french cut string beans for the fresh green beans. also added a pinch of paprika
Not quite a five-star but very much enjoyed. I prepared this exactly as the recipe called for. I wouldn’t ever recommend canned soup, but if you are short on time, prepared mushroom soup would do in a pinch.
tastes almost like the condensed soup version, but I hate using the canned soups! I plan to take this to family gatherings now!
It was my first thanksgiving ever having green bean casserole.. I have been missing out! We did have to use celery soup because it was all we had, but it was still soooo yummy!
This is a good recipe, the only thing I didn’t like was that it says to cook the mushrooms so ling, they were completely dissolved into the sauce. I will use this recipe again but I think I will wait to add the mushrooms until mix in the green beans.
Family loved it last thanksgiving, best green bean casserole.
Excellent. Made this classic recipe for Easter dinner and it was an instant favorite. Didn’t change a thing.
This was good, but my young kids did not care for the texture of the green beans. I will cook them longer in the water next time..
This was good, but I changed it up a bit. I added four slices of bacon and a little mozzerella cheese. The inside was great. The topping was just ok. The walnuts were nice, but I think I prefer the tried & true french’s onions on top.
Awesome! First time ever trying a green bean casserole and it turned out to be a great hit at my daughters birthday party! Only a serving left at the end of the night!
Tried it tonight and it was great…………loved the croutons which I made myself……….all I had tho was cream which I used and canned mushrooms. Will use this again.