Lighter Green Bean and Portobello Mushroom Casserole

1 made it | 1 reviews | 2 photos

Recipe by: Elimenohpe

"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!"

Directions

Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11-inch casserole dish with nonstick cooking spray.
Slice 1/2 the portobello mushrooms and line the prepared pan with them. Chop the remaining 1/2 and set aside.
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.
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.

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Footnotes

Cook's Note:
For a great texture, I sometimes like to make this casserole with one 14.5-ounce can of green beans and one thawed and drained 12-ounce bag of frozen green beans.