We’ve given the classic casserole an upgrade by swapping sodium-heavy canned soup for a rich and chunky homemade mushroom sauce. For bean blanching instructions, see the note on the recipe at left.

Karen Rankin
This Story Originally Appeared On cookinglight.com


Caitlin Bensel

Recipe Summary

Serves 4 (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Trim and blanch haricots verts; place in an 11- x 7-inch baking dish. Heat canola oil in a large skillet over medium-high. Add sliced fresh mushrooms and chopped onion; cook until browned, 6 to 8 minutes. Add all-purpose flour; cook, stirring constantly, 1 minute. Add unsalted chicken stock, heavy cream, black pepper, and kosher salt; cook, stirring, until thick and smooth, 1 to 3 minutes. Spoon over haricots verts; sprinkle with whole-wheat panko and grated Parmesan cheese. Spray with cooking spray; broil until golden brown, 1 to 2 minutes.


Nutrition Facts

171 calories; fat 11g; saturated fat 3g; protein 6g; carbohydrates 16g; fiber 4g; sugars 5g; added sugar 0g; sodium 254mg; calcium 0 7% DV; potassium 0 11% DV.