Lower Sodium Green Bean Casserole

Lower Sodium Green Bean Casserole

SERVINGS

8

PREP TIME

10 Min

COOK TIME

22 Min

As a holiday staple and beloved comfort dish, there are many variations of homemade green bean casserole – and with our recipe featuring a homemade mushroom sauce and flavorful breadcrumb topping, it’s sure to be a hit. Even better, you’ll put a healthier spin on this popular classic by using our Cut Green Beans, Low Sodium vegetables for a convenient option that saves prep time.
FEATURED PRODUCTS
Green Giant® Cut Green Beans Low Sodium

Green Giant® Cut Green Beans Low Sodium
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Lower Sodium Green Bean Casserole

FULL RECIPE

Serving Size: 8

Prep Time: 10 minutes

Cook Time: 22 minutes

Green Giant product(s) used: Green Giant® Cut Green Beans Low Sodium

Lists of ingredients:

  • 2 Tablespoon unsalted butter
    1 shallot, thinly sliced
    8 ounces sliced baby bella mushrooms
    2 Tablespoons all-purpose flour
    1/2 cup low sodium chicken broth
    1 cup heavy cream
    ½ teaspoon black pepper
    2 cans (14.5 ounces each) Green Giant® Cut Green Beans, Low Sodium, drained

    For Topping
    1/3 cup no salt added breadcrumbs
    1 Tablespoon melted unsalted butter
    ⅛ teaspoon garlic powder

STEPS

1 Preheat oven to 400ºF. Heat butter over medium in a skillet. Add shallots and mushrooms. Sauté for 5-7 minutes, until mushrooms are tender.
2 Sprinkle flour over vegetables and cook 1 minute longer. Gradually stir in stock until flour is dissolved. Stir in heavy cream and pepper. Bring to a simmer and reduce heat to low. Simmer 3-4 minutes, until sauce is thickened. Turn heat off.
3 Fold in green beans until well-coated. Pour into a casserole dish.
4 Stir together breadcrumbs, melted butter, and garlic powder in a small bowl. Sprinkle breadcrumbs over green bean casserole and bake for 8-10 minutes, until breadcrumbs are golden brown.

TIPS & TRICKS

Since leftovers tend to be especially common around the holidays, this green bean casserole can be stored in the fridge for 3 to 4 days.

Miss that crunchy breadcrumb coating on leftover green bean casserole? Instead of turning to the microwave, reheat your low-sodium green bean casserole in the oven at 350ºF for 15 to 20 minutes to enjoy additional helpings that are notably closer to the original crunch.

Serving Size: 8

Prep Time: 10 minutes

Cook Time: 22 minutes

Green Giant product(s) used: Green Giant® Cut Green Beans Low Sodium

  • 2 Tablespoon unsalted butter
    1 shallot, thinly sliced
    8 ounces sliced baby bella mushrooms
    2 Tablespoons all-purpose flour
    1/2 cup low sodium chicken broth
    1 cup heavy cream
    ½ teaspoon black pepper
    2 cans (14.5 ounces each) Green Giant® Cut Green Beans, Low Sodium, drained

    For Topping
    1/3 cup no salt added breadcrumbs
    1 Tablespoon melted unsalted butter
    ⅛ teaspoon garlic powder

1 Preheat oven to 400ºF. Heat butter over medium in a skillet. Add shallots and mushrooms. Sauté for 5-7 minutes, until mushrooms are tender.
2 Sprinkle flour over vegetables and cook 1 minute longer. Gradually stir in stock until flour is dissolved. Stir in heavy cream and pepper. Bring to a simmer and reduce heat to low. Simmer 3-4 minutes, until sauce is thickened. Turn heat off.
3 Fold in green beans until well-coated. Pour into a casserole dish.
4 Stir together breadcrumbs, melted butter, and garlic powder in a small bowl. Sprinkle breadcrumbs over green bean casserole and bake for 8-10 minutes, until breadcrumbs are golden brown.

Tips & Tricks

Since leftovers tend to be especially common around the holidays, this green bean casserole can be stored in the fridge for 3 to 4 days.

Miss that crunchy breadcrumb coating on leftover green bean casserole? Instead of turning to the microwave, reheat your low-sodium green bean casserole in the oven at 350ºF for 15 to 20 minutes to enjoy additional helpings that are notably closer to the original crunch.

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