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Creamy Mushroom, Green Bean and Walnut Casserole

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“Thanks to Something extra the green bean casserole has a tasty new low fat look without losing any of its flavor.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons Smart Balance light butter spread
  • 1 cup onion, chopped
  • 4 ounces mushrooms, chopped
  • 3 tablespoons flour
  • 1 12 cups chicken stock
  • 12 cup fat-free half-and-half
  • salt
  • pepper
  • 1 12 lbs fresh green beans, cleaned and trimmed
  • Topping
  • 34 cup seasoned croutons, crushed (may want to only use half the croutons as they can be over powering, up thanks to review)
  • 34 cup walnuts, chopped
  • 2 tablespoons Smart Balance light butter spread
  • 12 cup onion, minced

Directions

  1. Preheat oven to 350°F Melt spread in a medium saucepan over medium heat. Add onion and mushrooms; cook, stirring frequently, for 10 minutes. Stir in flour; cook and stir for 1 minute more.
  2. Slowly stir in stock and bring mixture to a boil; reduce heat and simmer for 10 minutes. Stir in half & half, salt and pepper.
  3. Cook beans in boiling water for 5 minutes. Drain well, then stir into mushroom sauce. Transfer to a 11 x 7 inch or 2 quart baking dish.
  4. Stir together all topping ingredients and sprinkle around the edge of the beans. Bake for 20 minutes or until golden brown on top.

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