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Green Bean Casserole

November/December 2008

Your rating: None Average: 3.5 (377 votes)

This healthy revision of green bean casserole skips the canned soup and all the fat and sodium that come with it. Our white sauce with sliced fresh mushrooms, sweet onions and low-fat milk makes a creamy, rich casserole.



READER'S COMMENT:
"Very Good. I used fresh green beans instead of the frozen french cut and used the French fried onions (purchased in a carton) on top. I also will leave out the buttermilk powder the next time I make it as it adds more of a sour taste...

28 Reviews for Green Bean Casserole

12/08/2009
Anonymous

I gave this recipe to my husband to do his favorite dish. Too much thyme for seasoning and too much TIME for making the dish. Then I decided to see what the savings in calories and fat were---there was NONE !!!! When I went on the Campbell site, the recipe there only had 161 calories, 10 grm of fat vs. this remake with 212 calories and 10 g. of fat. Campbell also had a lighter version with 65 cal and 2 g of fat. Make the original recipe!

Comments
11/28/2009
Anonymous

I don't know what I did wrong but my green bean casserole tasted terrible, I almost want to say it was the thyme it had this gross after taste I was so embarrased I had to put my dish aside and told everyone not to eat it, never again.

Comments
11/12/2009
Anonymous

This madeover recipe tastes great - I took it one step further and eliminated the salt and oil and just sauted using a tablespoon of low-sodium fat-free chicken broth; in addition, I used fat-free sour cream - delicious!

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