Green Bean Casserole

Posted by Brittney Casalina on

Green Bean Casserole


For 6 Servings(s) ()


  • 3 packets of ITG mushroom soup
  • 12 ounce(s) veggie broth
  • 2 containers of sliced mushrooms
  • 1/4 teaspoon(s) ground black pepper
  • 1/4 teaspoon(s) real salt
  • 4 cloves of fresh garlic
  • 2 teaspoon(s) olive oil
  • 8 cup(s) cooked cut green beans
  • 2 packets of Sour Cream & Fine Herb Zippers or White Cheddar Crisps
  • 1/4 cup(s) red onion
  • 1/2 teaspoon(s) onion powder
  • 1 teaspoon(s) fresh dill

Green Bean Casserole Directions

  1. Soup Mix - Stir the soup, veggie broth &/or water, black pepper, other spices, some mushroom slices – mix in blender.
  2. In 3-quart casserole dish add green beans and mushrooms to soup mix. 
  3. Bake at 350°F for 45-60 minutes or until the bean mixture is hot and bubbling.
  4. Top with the rings of slightly cooked red onions and crushed Sour Cream & Fine Herb Zippers or White Cheddar Crisps and place back in oven for 5-10 minutes.

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