Name: Lighter Green Bean and Portobello Mushroom Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Nonstick cooking spray -; Portobello mushrooms - 1 (8 ounce) package; 98% fat-free condensed cream of mushroom soup - 1 (10.75 ounce) can; Fat-free half-and-half - ¼ cup; Cut green beans, drained - 2 (14.5 ounce) cans; Ground black pepper, or to taste - ¼ teaspoon; Ground white pepper, or to taste - ⅛ teaspoon; Crispy fried onions, divided - 1 (6 ounce) can

Ingredients for - Lighter Green Bean and Portobello Mushroom Casserole

1. Nonstick cooking spray

2. Portobello mushrooms 1 (8 ounce) package

3. 98% fat-free condensed cream of mushroom soup 1 (10.75 ounce) can

4. Fat-free half-and-half ¼ cup

5. Cut green beans, drained 2 (14.5 ounce) cans

6. Ground black pepper, or to taste ¼ teaspoon

7. Ground white pepper, or to taste ⅛ teaspoon

8. Crispy fried onions, divided 1 (6 ounce) can

How to cook deliciously - Lighter Green Bean and Portobello Mushroom Casserole

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11-inch casserole dish with nonstick cooking spray.

2 . Stage

Slice 1/2 the portobello mushrooms and line the prepared pan with them. Chop the remaining 1/2 and set aside.

3 . Stage

Combine mushroom soup and half-and-half in a medium bowl. Add chopped mushrooms and green beans. Stir in black pepper and white pepper. Add 1/2 cup fried onions and and stir until just mixed. Pour over sliced mushrooms in the prepared casserole dish.

4 . Stage

Bake in the preheated oven for 35 minutes. Remove from the oven and top with remaining fried onions. Return to the oven and bake 5 minutes more. Remove from the oven and allow to cool slightly before serving.