Green Bean Casserole

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  • Each serving
  • 250 cal
  • 16g fat (5g sat)
  • 10mg chol
  • 200mg sodium
  • 23g carb
  • 4g fiber
  • 7g sugars
  • 5g protein


  • 1 1/2 pounds green beans, trimmed and halved
  • 2 tablespoons butter
  • 1 cup diced onions
  • 8 ounces mushrooms, thinly sliced
  • 2 cloves garlic
  • Pinch of nutmeg
  • Pinch of cayenne pepper (optional)
  • Salt and pepper, to taste
  • 1 (12-ounce) box cream of mushroom soup
  • 1 (4-ounce) jar crispy onions


Preheat oven to 400° F.

Bring a large pot of salted water to a boil. Cook green beans until just tender, about 3 minutes. Drain and rinse with cold water. Set aside.

In a large cast-iron or oven-proof skillet, melt butter over medium-high heat. Cook onions and mushrooms, stirring frequently, until softened, about 10 minutes. Stir in garlic, nutmeg, cayenne, salt and pepper and cook for 1 minute. Add cooked green beans to sauce and stir until coated. Sprinkle crispy onions over the top.

Bake until sauce is bubbly, about 15 minutes. Serve immediately.

Special notes:

This dish can be prepared one day in advance. Complete the recipe through adding the cooked beans to the sauce; cover and refrigerate. Bring to room temperature while preheating the oven, sprinkle with onions and bake an additional 10 minutes.

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