Lighter Green Bean and Portobello Mushroom Casserole

I became obsessed with green bean casserole last year and set out on a mission to create a tastier and lighter version. After about 30 tries, this is my favorite. Enjoy!

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 154 Calories

Ingredients

• nonstick cooking spray
• ¼ teaspoon ground black pepper, or to taste
• ¼ cup fat-free half-and-half
• 1 (6 ounce) can crispy fried onions, divided
• 2 (14.5 ounce) cans cut green beans, drained
• 1 (8 ounce) package portobello mushrooms
• 1 (10.75 ounce) can 98% fat-free condensed cream of mushroom soup
• ⅛ teaspoon ground white pepper, or to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11-inch casserole dish with nonstick cooking spray.

Step 2

Slice 1/2 the portobello mushrooms and line the prepared pan with them. Chop the remaining 1/2 and set aside.

Step 3

Combine mushroom soup and half-and-half in a medium bowl. Add chopped mushrooms and green beans. Stir in black pepper and white pepper. Add 1/2 cup fried onions and and stir until just mixed. Pour over sliced mushrooms in the prepared casserole dish.

Step 4

Bake in the preheated oven for 35 minutes. Remove from the oven and top with remaining fried onions. Return to the oven and bake 5 minutes more. Remove from the oven and allow to cool slightly before serving.