Skinny Green Bean Casserole Recipes

SKINNY GREEN BEAN CASSEROLE

Steps:

• Heat oven to 350°F. In ungreased 1 1/2-quart casserole, mix soup, soy sauce, pepper, bread crumbs and green beans.
• Bake about 40 minutes or until hot and bubbly.

SKINNY GREEN BEAN CASSEROLE RECIPE - (4.6/5)

Steps:

• Place the oven rack in the middle level and preheat to 350°F. Lightly grease a 3-quart casserole. Set aside. Heat the oil over medium heat in a 5-quart stockpot. Add the onions and garlic and cook for 3-4 minutes, or until the onions are translucent. Add the black pepper, salt, thyme, and green beans. Stir and cook for 4 more minutes. Reduce the heat to medium low, pour in the condensed soup and milk, and stir until well combined. Add the cooked rice and stir until fully incorporated. Pour the mixture into the prepared pan and bake for 20-25 minutes, or until the mixture is hot and bubbling. Sprinkle the fried onions on top and bake for another 10 minutes.

GREEN BEAN CASSEROLE - SLIMMED

Steps:

• Preheat the oven to 400 degrees F. Put the shallots (in their skins) on a small baking dish, roast until soft, about 30 minutes. When cool enough to handle, skin and coarsely chop the shallots. Set aside.
• Bring a medium-large saucepan of water to a boil over high heat. Add kosher salt, to taste. Add the green beans, and cook, uncovered, until crisp-tender and bright green, about 3 minutes. Drain the beans in a colander and rinse with cold water. Transfer the beans to a large bowl.
• In the same saucepan, heat the oil over medium heat. Add the mushrooms, season with 1 teaspoon salt, cook, stirring occasionally, until browned, about 7 minutes. Add the mushrooms to the beans.
• Melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring with a wooden spoon, until golden, about 2 minutes. Slowly whisk in the broth, increase the heat to high, and bring to a boil. Add the shallots, 1 teaspoon of the thyme, and remaining 1/2 teaspoon of salt. Reduce the heat to maintain a simmer and cook until thickened, stirring occasionally, about 5 minutes. Pour the sauce over the vegetables and stir to combine evenly.
• Spray a 2-quart baking dish with vegetable cooking spray. Transfer the vegetable mixture to the pan. Add the remaining 2 teaspoons of thyme to bread crumbs and scatter over the vegetables. Bake uncovered until the sauce bubbles and the crumbs brown, about 20 minutes.