Recipe: Green Bean Casserole

30 Oct

Green Bean Casserole

Cook time: 30 minutes to prep (including snapping the green beans); 50 minutes to cook



  • 1 can (10 3/4 ounces) reduced-fat cream of mushroom soup
  • 1/2 cup fat-free sour cream
  • 1/4 cup fat-free milk
  • 1 1/4 pounds green beans, cut into 1 1/2-inch pieces, cooked crisp-tender
  • 1/2 cup canned French-fried onions


  1. Mix soup, sour cream and milk in 2-quart casserole; stir in beans.
  2. Bake uncovered, at 350 degrees until mixture is bubbly, about 45 minutes.
  3. Sprinkle with onions during last five minutes of baking.

Courtesy of 1,001 Low-Fat Vegetarian Recipes, fourth edition


I love comfort food and one of my favorite things growing up was green bean casserole. Casseroles are perfect for single meals. There’s not a lot of prep work, they reheat perfectly and you can freeze them for later. This turned out very, very good…after I added a little salt and pepper to the cream mixture. You don’t need too much because there is some salt in the soup and you’ll also have your fried onions. Also, there’s no need to actually cut the green beans into perfect  1 1/2-inch pieces; the snapping of the green beans is actually very relaxing

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