Green bean and onion casserole
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Makes 4 to 6 servings


    • 8 ounces white button mushrooms, quartered
    • 1 small onion, thinly sliced
    • 1/2 teaspoon The Lady’s House Seasoning
    • 8 ounces green beans, cut into 1 1/2- to 2-inch pieces (about 2 heaping cups)
    • 1 can (10 1/2 ounces) low-fat cream of mushroom soup
    • 1/4 cup 1% milk
    • 1 teaspoon low-sodium soy sauce
    • 1 cup grated low-fat Swiss cheese


Baking Directions:

1. Preheat the oven to 450 degrees. Spray two rimmed baking sheets with cooking spray.2. Place the mushrooms on one baking sheet and the onions on the other. Spray lightly with cooking spray and season with 1/4 teaspoon of the House Seasoning. Place in the oven. After 5 minutes, give the mushroom baking sheet a shake and turn the onion baking sheet around (this will help them to cook evenly). Roast until browned, about 3 minutes more for the mushrooms and 7 minutes more for the onions. Lower the oven temperature to 350 degrees.3. Meanwhile, in a large pot of boiling salted water, cook the green beans until tender, 5 to 7 minutes, and drain.4. In a medium bowl, stir together the drained green beans, the mushrooms, onions, mushroom soup, milk, soy sauce and remaining ¼ teaspoon House Seasoning.5. Lightly coat a baking dish with cooking spray and fill with the green bean mixture. Bake for 20 minutes, then top with the Swiss cheese and bake until melted and bubbly, about 10 minutes.

Serving Directions:

Before/after: Fat 18g / 3g Calories 252 / 111