Green Bean & Walnut Casserole



  • 2 Tablespoons butter or margarine
  • 4 ounces mushrooms, minced (optional)
  • 1 cup onion, minced
  • 1 can cream of mushroom soup
  • ½ cup low fat milk
  • 1 teaspoon soy sauce
  • Salt and pepper to taste
  • 2 cans green beans, drained
  • Nonstick spray


  • 2/3 cup breadcrumbs or crushed cereal
  • 2/3 cup chopped walnuts
  • 2 Tablespoons butter or margarine, melted
  • ½ cup minced onion


  1. Wash hands with warm, soapy water
    Preheat oven to 350°F. Spray an 9×13-inch baking pan with nonstick spray and set aside.
  2. Melt butter or margarine in a medium saucepan over medium heat. Add mushrooms and onion. Cook, stirring frequently, for about 5 minutes.
  3. Add in cream of mushroom soup, soy sauce, and low-fat milk. Season with salt and pepper. Mix to combine. Turn off heat.
  4. Add canned green beans and sauce to baking pan; toss or stir to coat with mixture.
  5. In a bowl, stir together all topping ingredients and sprinkle on top of green bean mixture.
  6. Bake for 20 minutes or until topping is golden brown.

Makes 12 servings


Green Beans, Cranberries and Nuts


  • 1 8-oz. can of green beans (½ lb. fresh or 2 cups frozen) 
  • ¼ cup dried cranberries 
  • 1½ Tablespoon chopped nuts (such as sliced almonds) 
  • 1 Tablespoon honey (optional) 
  • 1 teaspoon lemon pepper salt  


  1. Drain and rinse green beans. If using fresh, snap into 4 inch pieces and cook until soft. 
  2. Add cranberries, honey and nuts and stir well.  Serve hot, sprinkled with choice of seasonings.

Makes 4 servings

Green Bean & Rice Casserole


  • 1/2 cup onion, chopped
  • 2 teaspoons of canola oil 
  • 1/2 cup brown rice, uncooked
  • 1 1/2- 2 cups broth
  • 1 can low-sodium green beans, drained (about 15 ounces)
  • 1 can low-sodium diced tomatoes (about 15 ounces)
  • 1/4 cup shredded cheese (optional)
  • Nonstick Spray


  1. Wash hands with warm, soapy water for 20 seconds.
  2. In a medium-sized pan, sauté onions in for 3-5 minutes or until they begin to brown.
  3. Add rice and broth.
  4. Cover and cook on medium high until rice is soft, about 20-30 minutes.
  5. Preheat oven to 375°F. 
  6. Spray a small baking dish with nonstick spray.
  7. Add green beans and tomatoes to cooked rice. Mix together.
  8. Spread rice mixture in the baking dish. Top with shredded cheese.
  9. Bake for 20 minutes or until cheese is melted and beginning to brown.

Makes 6 servings

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