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Creamy Green Bean Casserole

 Creamy Green Bean Casserole
This scaled-down green bean casserole recipe takes a spin on the classic side dish. You can replace the green beans with any other frozen veggies. I like a mixture of carrots, broccoli and cauliflower. —Rosemary Beaudoin, Plainville, Connecticut
2 ServingsPrep: 10 min. Bake: 25 min.


  • 1/2 cup condensed cream of mushroom soup, undiluted
  • 1 ounce cream cheese, softened
  • 1-3/4 cups frozen French-style green beans
  • 5 tablespoons shredded Italian cheese blend, divided
  • 5 tablespoons french-fried onions, divided
  • 1/4 cup sour cream


  • In a small bowl, beat soup and cream cheese until blended. Stir in
  • the green beans, 4 tablespoons cheese, 4 tablespoons onions and sour
  • cream. Transfer to a 3-cup baking dish coated with cooking spray.
  • Sprinkle with remaining cheese and onions.
  • Bake, uncovered, at 350° for 25-30 minutes or until bubbly and
  • cheese is melted.
  • Yield: 2 servings.
Nutritional Facts: 1-1/2 cups (prepared with reduced-fat cream cheese and reduced-fat sour cream) equals 266 calories, 18 g fat (8 g saturated fat), 36 mg cholesterol, 738 mg sodium, 17 g carbohydrate, 2 g fiber, 9 g protein.