by Gale Compton
Green Bean Casserole is a must on many holiday dinner menus. Since we don’t use canned soups or canned french-fried onion rings, we created a recipe with the same comfort food taste. The great news is that there are no added corn syrups, preservatives or additives in this tasty recipe. We think you’ll love this version as much as our family does!
Yields: 6 | Serving size: 1 cup | Calories: 199 | Total Fat: 7 g | Saturated Fat: 2 g | Previous Points: 5 | Points Plus: 5 |Trans Fats: 0 g | Cholesterol: 6 mg |Sodium: 253 mg | Carbohydrates: 24 g | Dietary fiber: 4 g | Sugars: 5 g | Protein: 11 g
- 1 (16 ounce) bag frozen green beans (thawed), or fresh green beans that have been trimmed and broken
- 1 tablespoon olive oil
- 8 ounces Baby Bella mushrooms, sliced (optional, white or button mushrooms will also work)
- 1/2 teaspoon black pepper
- Kosher or sea salt to taste
- 2 cloves garlic, minced
- 1 cup chicken broth, fat-free, low-sodium
- 1 cup low-fat milk
- 3 tablespoons cornstarch
- 1 cup reduced-fat cheddar cheese (shred block cheese for an easier melting cheese vs pre-shredded)
- Baked Onion Ring's Recipe, optional
Preheat oven to 400 degrees.
Add oil to a large skillet, heat to medium, saute mushrooms until tender and they begin to release moisture, approximately 5 minutes. Add minced garlic to mushrooms and continue to saute for one additional minute. Add cornstarch and stir to combine. Add broth and green beans, cook until liquid begins to thicken and green beans are slightly tender, approximately 10 minutes.
Stir milk into green bean mixture, pour into a 2 quart casserole dish. Add 1/2 cup shredded cheese and stir to combine. Bake until hot and bubbly, approximately 20 minutes. Sprinkle remaining cheddar cheese on top and bake an additional 8 to 10 minutes, or until cheese is melted.
NOTE: If you plan to use the recipe for Baked Onion Rings, add half to the green bean mixture and evenly distribute the other half on top before baking.