Skip to main content New<> this month
Get the Allrecipes magazine

Lighter Green Bean and Portobello Mushroom Casserole

Rated as 5 out of 5 Stars

"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!"
Added to shopping list. Go to shopping list.


55 m servings 154
Original recipe yields 10 servings (1 8x11-inch casserole)


{{model.addEditText}} Print
  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.


  • 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.

Nutrition Facts

Per Serving: 154 calories; 9.4 14.8 1.9 2 589 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

Tasty and easy to make. I subbed Low-Carb Cream of Mushroom Soup from this site for the canned cream of mushroom soup.