Creamy Mushroom, Bean and Walnut Casserole

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Creamy Mushroom, Bean  and Walnut Casserole
Creamy Mushroom, Bean and Walnut Casserole
2 tbsp. heart healthy spread (such as Country Crock)
1 cup chopped onion
4 oz. mushrooms chopped
3 tbsp. flour
1½ cups Raley's Chicken Stock
1/2 cup fat-free half & half
3/4 tsp. salt
Freshly ground pepper to taste
1½ lbs. fresh green beans ends trimmed
3/4 cup crushed seasoned croutons
3/4 cup chopped walnuts
2 tbsp. heart healthy spread melted
1/2 cup minced onion

Prep: 15 minutes, Cook: 45 minutes, Serves: 8

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 an11 X 7-inch or 2-quart baking dish. 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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