Skinny Green Bean Casserole
Why should green bean casserole be reserved for the holidays? Thanks to this lighter recipe, you can "indulge" anytime!
Tip: This is a perfect make-ahead recipe. Assemble to the point of baking, but don't add the fried onions. Cover and freeze. Thaw for 24 hours when ready and add the onions just before baking.
- 3 Tbsp olive oil
- 1 medium yellow onion, peeled and chopped
- 6 garlic cloves, peeled and minced
- 1 tsp ground black pepper
- 1-1/4 tsp salt
- 1/2 tsp dried thyme
- 2 lbs frozen cut green beans, thawed and drained
- 2 cans (10.5 oz) low-fat, low sodium, condensed cream of mushroom soup
- 1 cup low-fat milk (1%)
- 2 cups cooked wild rice
- 1/2 cup crushed fried onions
Adapted from qvc.co
Place the oven rack in the middle level and preheat to 350°F. Lightly grease a 3-quart casserole. Set aside.
Heat the oil over medium heat in a 5-quart stockpot. Add the onions and garlic and cook for 3–4 minutes, or until the onions are translucent.
Add the black pepper, salt, thyme, and green beans. Stir and cook for 4 more minutes. Reduce the heat to medium low, pour in the condensed soup and milk, and stir until well combined. Add the cooked rice and stir until fully incorporated.
Pour the mixture into the prepared pan and bake for 20–25 minutes, or until the mixture is hot and bubbling. Sprinkle the fried onions on top and bake for another 10 minutes.