Creamy Mushroom, Green Bean and Walnut Casserole

Recipe by Debbwl

Thanks to Something extra the green bean casserole has a tasty new low fat look without losing any of its flavor.

Top Review by breezermom

I loved the taste of the "homemade" mushroom soup used in this, in fact.....I may just make it again for soup! I'm not sure if I did something wrong or not, but although the mushroom mixture was delicious, this recipe just didn't work together for me. I'm surprised, as I love all the ingredients. It could have been my croutons...the topping seemed way too prominent in the flavors. I'll try this again without the topping. Made for the new Rookie tag game. Thanks for sharing!

Ingredients Nutrition

  • 2 tablespoons Smart Balance light butter spread
  • 1 cup onion, chopped
  • 4 ounces mushrooms, chopped
  • 3 tablespoons flour
  • 1 12 cups chicken stock
  • 12 cup fat-free half-and-half
  • salt
  • pepper
  • 1 12 lbs fresh green beans, cleaned and trimmed
  • Topping

  • 34 cup seasoned croutons, crushed (may want to only use half the croutons as they can be over powering, up thanks to review)
  • 34 cup walnuts, chopped
  • 2 tablespoons Smart Balance light butter spread
  • 12 cup onion, minced


  1. Preheat oven to 350°F Melt spread in a medium saucepan over medium heat. Add onion and mushrooms; cook, stirring frequently, for 10 minutes. Stir in flour; cook and stir for 1 minute more.
  2. Slowly stir in stock and bring mixture to a boil; reduce heat and simmer for 10 minutes. Stir in half & half, salt and pepper.
  3. Cook beans in boiling water for 5 minutes. Drain well, then stir into mushroom sauce. Transfer to a 11 x 7 inch or 2 quart baking dish.
  4. Stir together all topping ingredients and sprinkle around the edge of the beans. Bake for 20 minutes or until golden brown on top.

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