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Creamy Green Bean Mushroom Casserole with Almonds

Fresh cooked green beans, mushrooms and onions are tossed with a light cream sauce. Topping with almonds and crushed croutons gives this holiday standard recipe a better-for-you twist.

Serves 6
Ready in 45 mins
Prep time 20 mins
Cooking time 25 mins
171 calories per serving


> 2 tbsp butter
> 1 1/2 cup chopped onion
> 3 cups coarsely chopped baby bella or crimini mushroom
> 1 cup vegetable broth
> 3 oz 1/3 less fat cream cheese (Neufachatel)
> 3 tbsp chopped fresh thyme (or 1 tsp dried)
> 1 tsp garlic powder, or to taste
> freshly ground pepper to taste
> 1 lb fresh green beans, ends trimmed
> 1/2 cup finely crushed croutons
> 1/2 cup Mariani sliced almonds, toasted


Melt butter in a large saucepan over medium heat. Add onion and cook, stirring occasionally, for 10 minutes. Stir in mushrooms and cook for 5 minutes more or until mushrooms are nicely browned.
Slowly stir in broth, cream cheese, thyme and salt, stirring until cheese is melted. Bring mixture to a boil; reduce heat slightly and simmer for 5 minutes. Stir in pepper.
Steam green beans for 3 minutes. Drain well then stir into mushroom sauce. Cook for several minutes more or until crisp-tender.
Transfer to a serving dish and sprinkle with crushed croutons and almonds.


Recipe provided by Mariani

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