Lighter Green Bean and Portobello Mushroom Casserole
Description
Made with lighter ingredients, this green bean and portobello mushroom casserole provides a new take on a comforting side dish.
Ingredients
•
nonstick cooking spray
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1 (8 ounce) package portobello mushrooms
•
1 (10 3/4 ounce) can 98% fat-free condensed cream of mushroom soup
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1/4 cup fat-free half-and-half
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2 (14 1/2 ounce) cans cut green beans, drained
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1/4 teaspoon ground black pepper, or to taste
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1/8 teaspoon ground white pepper, or to taste
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1 (6 ounce) can crispy fried onions, divided
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11-inch casserole dish with nonstick cooking spray.
2
Slice 1/2 the portobello mushrooms and line the prepared pan with them. Chop the remaining 1/2 and set aside.
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.
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.