This is not the no-mess, super-easy recipe of yore, but it is low in fat and high in flavor. To go one step further, substitute 1/2 pound fresh green beans for frozen. Simply trim and cut into 1-inch lengths. Then blanch the beans for 1 to 2 minutes in boiling water, refresh under cold water and spread in the baking dish.

EatingWell Test Kitchen
Source: EatingWell Magazine, Holiday Issue 1995


Recipe Summary

1 hr
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • To make onion topping: Heat oil in a large nonstick skillet over low heat. Add sliced onion and cook, stirring occasionally, until very tender and golden, about 30 minutes. Set aside.

  • Meanwhile, preheat oven to 350 degrees F. Spread breadcrumbs on a baking sheet and toast, stirring once, until lightly browned, 5 to 10 minutes. Set aside.

  • To make sauce: Combine milk, peppercorns, bay leaf and nutmeg in a medium saucepan and heat over low until steaming. Remove from heat, let stand for 5 minutes and strain into a measuring cup. (Discard peppercorns and bay leaf.)

  • Meanwhile, heat oil in a large saucepan over medium heat. Add chopped onion and cook, stirring often, until golden, 3 to 4 minutes. Add mushrooms and garlic and cook, stirring, until tender, 3 to 4 minutes. Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Slowly pour in the milk, whisking constantly. Bring to a boil, stirring. Reduce heat to low and cook, stirring, until thickened, about 1 minute. Remove from heat. Whisk in sour cream, salt and pepper.

  • To assemble and bake casserole: Preheat oven to 425 degrees F. Spread green beans evenly over the bottom of a shallow 2-quart baking dish and pour the sauce over the top. Toss together the reserved onions and breadcrumbs in a small bowl and spread over the beans. Bake until bubbling, 15 to 25 minutes.


Make Ahead Tip: The onion topping, toasted breadcrumbs and sauce can be prepared ahead and stored in separate containers, covered, in the refrigerator for up to 2 days.

Nutrition Facts

126 calories; protein 6.8g 14% DV; carbohydrates 20.8g 7% DV; exchange other carbs 1.5; dietary fiber 3.1g 13% DV; sugars 7.1g; fat 2.5g 4% DV; saturated fat 0.9g 5% DV; cholesterol 5.5mg 2% DV; vitamin a iu 442.1IU 9% DV; vitamin c 5.5mg 9% DV; folate 43.5mcg 11% DV; calcium 139.8mg 14% DV; iron 0.8mg 5% DV; magnesium 26.6mg 10% DV; potassium 390.6mg 11% DV; sodium 442.4mg 18% DV; thiamin 0.1mg 14% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Comfort Food Definitely worth making and qualifies as comfort food. I used 1% milk instead of skim. Doubled the recipe and it came out great. Thought I had nutmeg on hand but didn't and it was still delicious. Pros: delicious Read More
Rating: 4 stars
I used Greek Yogurt (Fay jeh) instead of sour cream reducing the calories and fat even more!! Fantastic recipe-it's amazing how much fresh ingredients jazz up a recipe! Read More