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The finished green bean casserole in a white bakin dish with a fall wreath behind it

Easy Healthier Green Bean Casserole

  • Author: Marie Bostwick
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb fresh green beans, washed, trimmed, and cut into 2-inch pieces
  • 8 oz fresh mushrooms
  • ½ cup chopped shallots
  • ¼ cup bread crumbs (whole wheat preferred)
  • 1 T grated parmesan cheese
  • ½ tsp fresh thyme
  • 1 T butter
  • 10.5 oz can Healthy Request Cream of Mushroom Soup
  • 2 T Marsala (can substitute sherry)
  • Cooking spray
  • Salt
  • Pepper

Instructions

  1. Preheat oven to 375. Spray a small casserole dish or 8×8 baking pan with cooking spray.
  2. Cook trimmed and cut green beans in a pot of boiling water for 4 minutes. Drain beans into a colander run them under cold water. Set aside.
  3. Spray a small nonstick pan with cooking spray. Place shallots in pan and cook over medium heat for about 5 minutes, stirring frequently, until they’re soft and golden brown. Add bread crumbs, thyme, and grated parmesan. Cook an additional 3 minutes, stirring constantly to prevent burning. Remove from heat and set side.
  4. Melt butter in a larger nonstick skillet over medium heat. Add mushrooms and cook for 6-8 minutes, until mushrooms are soft and have released liquid.
  5. Add cooked green beans to mushrooms and stir to combine. Pour condensed mushroom soup (do not add water) and marsala to pan. Stir until sauce is smooth and heated through. Taste and adjust seasonings, adding salt and pepper if needed.
  6. Pour green bean and mushroom mixture into the prepared casserole dish. Sprinkle shallot topping over dish.
  7. Place in preheated oven and cook for 30 minutes. Remove from oven and serve.

Find it online: https://mariebostwick.com/easy-healthier-green-bean-casserole/