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Home > Green bean-mushroom casserole

Green bean-mushroom casserole

Recipe Information

Servings 6-8
Preparation Time 25 Minutes
Cook Time 25 Minutes
Total Time 50 Minutes
Difficulty Easy
Main Ingredient Green Beans; Mushrooms
Category Beans & Legumes; Vegetables
Meal Lunch; Dinner
Type Side Dish
Diet Low Calorie; Low Carb; Low Cholesterol; High Protein


  • 1/4 cup butter 

  • 3 cloves garlic, minced

  • 2 cups fresh sliced mushrooms 

  • 6 cups fresh green beans, ends removed and cut in half

  • 6 cups low-sodium chicken broth 

  • Two 10 3/4-ounce cans low-sodium condensed cream of mushroom soup, undiluted

  • 1/4 cup fresh Parmesan cheese, grated

  • 1/2 teaspoon black pepper (or to taste)

  • Salt (optional)

  • Two 2 7/8-ounce cans French fried onion rings 

  • 1 cup aged cheddar cheese, grated (to taste)



  • Melt the butter in a large skillet over medium heat. Add in the mushrooms and garlic; cook, stirring, until the mushrooms lose their moisture, then set them aside.

  • Place the green beans in a medium saucepan; cover with the chicken broth and bring to a boil. Cook for about 8-10 minutes or until just fork-tender; drain but do not rinse.

  • Butter a 3-quart casserole dish.

  • Place the mushroom soup, onion-mushroom mixture, Parmesan cheese, black pepper, and onion rings in a large bowl; mix well to combine. Add in the cooked green beans; mix to combine.

  • Transfer to the prepared casserole dish.

  • Bake in an oven preheated to 350�F for 20 minutes.

  • Remove from the oven and sprinkle the grated cheddar cheese on top; return to the oven for about 5-7 minutes or until the cheese has melted.


Nutrition (per serving)

  • Calories: 252 cal

  • Total fat: 18g

  • Saturated fat: 11g

  • Polyunsaturated fat: 1g

  • Monounsaturated fat: 5g

  • Cholesterol: 47mg

  • Sodium: 347mg

  • Potassium: 529mg

  • Carbohydrate: 12g

  • Fiber: 3g

  • Sugars: 4g

  • Protein: 15g