New and Improved Green Bean Casserole

New and Improved Green Bean Casserole

Serves 4

If you wax nostalgic about green bean casserole, try this new take on the classic. Button mushrooms, fresh greens beans and mushroom broth make the base and onion-flavored potato chips make the crunchy, hard-to-resist topping.

  • 2 tablespoons unsalted butter or canola oil
  • 1 small yellow onion, chopped
  • 5 ounces button mushrooms, thinly sliced
  • 1 pound blanched green beans, cut into 2-inch pieces, or 1 (1-pound) bag frozen, cut green beans, thawed and drained
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup dried bread crumbs
  • 3/4 cup mushroom broth
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese (optional)
  • 3 ounces onion-flavored potato chips
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Preheat oven to 350°F. Lightly grease a 9- x 9-inch ovenproof dish and set aside.

Heat butter or oil in a large skillet over medium heat. Add onions and mushrooms, and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a large bowl. Add green beans, sour cream, bread crumbs, broth and salt and pepper to bowl and toss to coat. Add cheese and toss again. Transfer to prepared dish and crumble potato chips over the top. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, or until hot throughout and chips are golden brown. Serve hot.

Nutritional Info: 
Per Serving:410 calories (170 from fat), 19g total fat, 9g saturated fat, 40mg cholesterol, 690mg sodium, 44g carbohydrate (10g dietary fiber, 7g sugar), 17g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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