Ingredients:
3 cups fresh green beans, trimmed and halved
2 tbsp butter
1/2 cup finely diced onion
8 oz button mushrooms, sliced
2 cloves garlic, minced
1 can low-sodium cream of mushroom soup
1/4 cup grated Parmesan cheese
Salt and ground black pepper, to taste
3 cups low-sodium chicken broth
Crispy onion strings, for topping
Baking spray
Instructions:
Preheat your oven.
In a large skillet, melt the butter, then add the onions and mushrooms. Sauté until softened.
Stir in the garlic and cook for another minute.
Add the green beans and sauté until they turn bright green and crisp-tender—they should still have a slight snap, as they’ll finish cooking while baking.
Coat a 2-quart baking dish with baking spray.
Transfer the cooked green beans, onions, and mushrooms into the prepared dish.
In a separate bowl, whisk together the cream of mushroom soup, Parmesan cheese, chicken broth, salt, and pepper.
Pour the creamy mixture evenly over the vegetables.
Sprinkle crispy onion strings on top.
Bake for about 20 minutes, or until hot and bubbly.
Serve warm and enjoy a fresh, flavorful green bean casserole with great texture and crunch!