Best Lighter Green Bean And Portobello Mushroom Casserole Recipes

Green Bean Casserole image

Provided by Martha Stewart

Time 50m

Number Of Ingredients 9

3 cups vegetable oil
6 large shallots, cut into very thin rounds, rings separated
1 1/2 cups all-purpose flour
Coarse salt and ground pepper
2 pounds green beans, trimmed and halved
1/4 cup (1/2 stick) unsalted butter
1 pound button mushrooms, trimmed and coarsely chopped
14.5 ounces low-sodium chicken broth
1 cup whole milk

Steps:

Preheat oven to 425 degrees. In a large skillet, heat oil over medium. Line a baking sheet with paper towels. In a large bowl, toss together shallots and 1 1/4 cups flour until shallots are evenly coated. In batches, shake off excess flour from shallots and fry until golden and crisp, about 5 minutes, adjusting heat if shallots are browning too quickly. With a slotted spoon, transfer to sheet and season with salt. Set aside. (Store in an airtight container at room temperature with a layer of paper towels underneath, up to 2 days.)
In a large pot of boiling salted water, cook green beans until crisp-tender, 6 minutes. Drain and rinse with cold water to stop the cooking. Pat dry. (To store, refrigerate in a resealable plastic bag, up to 1 day.)
In a large saucepan, melt butter over medium-high. Add mushrooms and cook until liquid has evaporated, about 7 minutes. Season with salt and pepper. Add 1/4 cup flour and cook, stirring, until incorporated, about 1 minute. Whisking constantly, gradually add broth, then milk. Bring to a simmer. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Season with salt and pepper. (To store, refrigerate with plastic wrap on surface, up to 2 days. Reheat before using.)
Add green beans to mushroom sauce and toss to coat. Transfer mixture to a 9-by-13-inch baking dish. Bake until bubbling around edges, about 15 minutes. Serve topped with fried shallots.

Nutrition Facts : Calories 296 g, Fat 14 g, Fiber 4 g, Protein 8 g

Green Bean and Portabella Casserole image

Provided by riffraff

Time 55m

Yield 5-6 serving(s)

Number Of Ingredients 11

4 slices bacon
1/4 cup olive oil
1 lb baby portabella mushrooms, sliced
1/2 medium red onion, chopped
3 garlic cloves, finely chopped
1/2 cup slivered almonds
1 (10 3/4 ounce) can condensed condensed cream of mushroom & garlic soup
1/3 teaspoon paprika
1/3 teaspoon white pepper
2 (15 1/2 ounce) cans French style green beans, drained
1 cup shredded cheddar cheese

Steps:

Preheat the oven to 375 degrees F.
Place bacon in a large skillet over medium-high heat, and fry until crisp.
Remove from the skillet to drain on paper towels.
Pour olive oil into the skillet, and reduce heat to medium.
When oil is hot, add mushrooms and onion; cook, stirring frequently until the onions start to become translucent.
Add garlic, and fry for a couple of minutes, just until fragrant.
Stir in the mushroom soup and almonds, and bring to a boil.
Season with white pepper and paprika, and crumble in the bacon.
Gently stir in the green beans, then transfer the mixture to a casserole dish.
Bake uncovered for 30 minutes in the preheated oven.
Remove from the oven, and sprinkle Cheddar cheese over the top.
Return to the oven for 5 minutes, or until cheese is melted.
Let stand 5 minutes before serving.

Nutrition Facts : Calories 435.9, Fat 34, SaturatedFat 9.9, Cholesterol 36.1, Sodium 901.9, Carbohydrate 22.2, Fiber 8.2, Sugar 5.3, Protein 15.6

Green Bean-Mushroom Casserole (By Paula Deen) image

Provided by Kittencalrecipezazz

Categories Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/4 cup butter
3 garlic cloves, minced
2 cups fresh sliced mushrooms (does not have to be exactly 2 cups)
6 cups fresh green beans (ends removed and cut in half, can use more or less if desired)
6 cups low sodium chicken broth
2 (10 3/4 ounce) cans low-sodium condensed cream of mushroom soup, undiluted
1/4 cup fresh grated parmesan cheese
1/2 teaspoon black pepper (or to taste)
salt (optional)
2 (2 7/8 ounce) cans French fried onion rings (such as Durkee)
1 cup grated old cheddar cheese (can use (to taste)

Steps:

Melt the butter in a large skillet over medium heat; add in mushrooms and garlic; cook stirring until mushrooms loose their moisture then set aside.
Place the green beans in a medium saucepan; cover with chicken broth and bring to a boil; cook for about 8-10 minutes or until just fork-tender drain but do not rinse.
Butter a 3-quart casserole dish (or a little larger).
Place the mushroom soup, onion/mushroom mixture, Parmesan cheese, black pepper and onion rings in a large bowl; mix well to combine, add in the cooked green beans; mix to combine.
Transfer to the prepared casserole dish.
Bake in a preheated 350 degrees F oven for 20 minutes.
Remove from oven and sprinkle the grated cheddar cheese on top; return to oven for about 5-7 minutes or until the cheese has melted.

Green Beans and Portobello Mushroom Saute image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 1/4 pounds green beans, trimmed and cut in half
Coarse salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 onion, chopped
2 portobello mushroom caps, halved and thinly sliced
1/2 cup dry sherry

Steps:

Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to moderate heat. Add oil and butter to the pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans back to the pan. Heat green beans through and add sherry. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate.