Print Options

Back to Savory Green Bean Casserole >

Include these items:

Select reviews >

Taste of Home Logo

Savory Green Bean Casserole

 Savory Green Bean Casserole
If you want a slimmed down version on the classic. This recipe calls for calls for frozen green beans instead of canned, a from-scratch sauce in place of a can of soup and a homemade onion topping. The result is a creamy casserole with wonderful flavor!—Taste of Home Test Kitchen, Greendale, Wisconsin
12 ServingsPrep: 20 min. Bake: 25 min. + standing


  • 1 package (16 ounces) frozen cut green beans
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 teaspoon butter
  • 1/2 pound fresh mushrooms, chopped
  • 1 can (12 ounces) fat-free evaporated milk
  • 1/4 cup all-purpose flour
  • 1/2 cup fat-free milk
  • 1 teaspoon reduced-sodium soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon poultry seasoning
  • 1/8 to 1/4 teaspoon pepper
  • 2 cups sliced onions
  • 1 teaspoon butter
  • 1/2 cup soft bread crumbs


  • Place beans in a microwave-safe dish. Cover and cook on high for 7-9
  • minutes or until tender; drain.
  • In a large nonstick skillet, cook onion and garlic in butter over
  • medium heat until tender, about 4 minutes. Add mushrooms; cook until
  • softened. Reduce heat to medium-low; gradually stir in evaporated
  • milk. Combine flour and milk until smooth; gradually stir into
  • mushroom mixture. Add the soy sauce, salt, poultry seasoning and

2 of 2

Savory Green Bean Casserole (continued)

Directions (continued)

  • pepper. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Stir in beans. Transfer to a 2-qt. baking dish coated
  • with cooking spray. Bake, uncovered, at 375° for 15 minutes.
  • Meanwhile, for topping, in a small nonstick skillet, cook onions in
  • butter over medium-low heat until golden brown. Add bread crumbs;
  • cook until dry and golden brown. Sprinkle over casserole. Bake 7-10
  • minutes longer or until heated through and topping is browned. Let
  • stand for 10 minutes before serving. Yield: 12 servings.
Nutritional Facts: One serving (1/2 cup) equals 86 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 200 mg sodium, 15 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat-free milk.