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Green Bean Casserole

Source: © EatingWell Magazine
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Rating: 3   Reviews: 2 See Reviews
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Active Time:  30 Minutes
Total Time:  45 Minutes
  6 servings, about 3/4 cup each
This healthy revision of green bean casserole skips the canned soup and all the fat and sodium that come with it. Our white sauce with sliced fresh mushrooms, sweet onions and low-fat milk makes a creamy, rich casserole.
3 tablespoons  canola oil, divided
1   medium sweet onion (half diced, half thinly sliced), divided
8 ounces  mushrooms, chopped
1 tablespoon  onion powder
1 1/4 teaspoons  salt, divided
1/2 teaspoon  dried thyme
1/2 teaspoon  freshly ground pepper
2/3 cup  all-purpose flour, divided
1 cup  low-fat milk
3 tablespoons  dry sherry (see Ingredient Note)
1 pound  frozen French-cut green beans (about 4 cups)
1/3 cup  reduced-fat sour cream
3 tablespoons  buttermilk powder (see Ingredient Note)
1 teaspoon  paprika
1/2 teaspoon  garlic powder

Ingredient Note: : Don’t use the high-sodium “cooking sherry” sold in many supermarkets. Instead, purchase dry sherry sold with other fortified wines. Look for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets.
Green Bean Casserole Recipe at
Preheat oven to 400°F. Coat a 2 1/2-quart baking dish with cooking spray.

Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes. Sprinkle 1/3 cup flour over the vegetables; stir to coat. Add milk and sherry and bring to a simmer, stirring often. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream and buttermilk powder. Transfer to the prepared baking dish.

Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish. Add sliced onion; toss to coat. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Spread the onion topping over the casserole.

Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 09/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Holiday Casseroles
 Tradition on the Side: Green Beans
 Sour Cream Casseroles
Nutrition Facts per Serving
Yield:   6 servings, about 3/4 cup each
Calories: 212
Fat. Total: 10g
Protein: 7g
Carbohydrates, Total: 23g
Fat, Saturated: 2g
Fiber: 3g
Cholesterol: 10mg
Sodium: 533mg
% Cal. from Fat: 42%
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Marisa Reviewed: 10/11/2009
Mmmmmmmhhhhhhh DELICIOUS!
so rediculously easy and delicious. frizzled onions make the recipe. SOOOO good!!!
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