Casseroles Recipe ♯ Lighter Green Bean and Portobello Mushroom Casserole

I became obsessed with green bean casserole last year and set out on a mission to create a tastier and lighter version. After about 30 tries, this is my favorite. Enjoy!

Ingredients

• nonstick cooking spray
• 1 (8 ounce) package portobello mushrooms
• 1 (10.75 ounce) can 98% fat-free condensed cream of mushroom soup
• ¼ cup fat-free half-and-half
• 2 (14.5 ounce) cans cut green beans, drained
• ¼ teaspoon ground black pepper, or to taste
• ⅓ teaspoon ground white pepper, or to taste
• 1 (6 ounce) can crispy fried onions, divided

Cooking Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11-inch casserole dish with nonstick cooking spray.
2. Slice 1/2 the portobello mushrooms and line the prepared pan with them. Chop the remaining 1/2 and set aside.
3. Combine mushroom soup and half-and-half in a medium bowl. Add chopped mushrooms and green beans. Stir in black pepper and white pepper. Add 1/2 cup fried onions and and stir until just mixed. Pour over sliced mushrooms in the prepared casserole dish.
4. Bake in the preheated oven for 35 minutes. Remove from the oven and top with remaining fried onions. Return to the oven and bake 5 minutes more. Remove from the oven and allow to cool slightly before serving.

Nutrition Facts

• calories153.9
• carbohydrateContent14.8 g
• cholesterolContent1.5 mg
• fatContent9.4 g
• fiberContent2.5 g
• proteinContent1.9 g
• saturatedFatContent2.7 g
• sodiumContent589 mg
• sugarContent1.6 g