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Pecan-Cranberry Green Bean Casserole
Recipes
Pecan-Cranberry Green Bean Casserole
8 servings
50 minutes total (Active 10 minutes)

Ingredients

  • 1 tablespoon canola oil
  • 8 oz diced fresh yellow onions
  • 2 teaspoons minced garlic
  • 8 oz sliced baby portabella mushrooms
  • ½ cup whole milk
  • 1 (10.5 oz) can cream of mushroom soup
  • 1 (5.2 oz) container spreadable garlic-herb cheese
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 2 (14 oz) cans cut green beans (or 1 ½ lb trimmed fresh)
  • 4 oz chopped pecans (about 1 cup)
  • 4 oz sweetened, dried cranberries (about 1 cup)
  • 1 (3.5 oz) package crispy fried onions (about 1 cup)

Steps

    1. Preheat oven to 350°F. Preheat 4-quart stockpot on medium-high 2–3 minutes. Place oil in pot. Add onions and garlic; cook 4–5 minutes, stirring occasionally, until onions are tender and golden. Add mushrooms to pot; cook 3–4 minutes, stirring occasionally, until mushrooms are tender.
    2. Reduce heat to medium-low. Add milk, mushroom soup, cheese, salt, and pepper. Cook and stir 2–3 minutes until cheese melts and mixture is hot. Drain green beans.
    3. Remove pot from heat, stir in green beans, pecans, and cranberries. Spoon mixture evenly into 13- x 9-inch baking dish. Bake 18–20 minutes until sauce is bubbly and green beans are hot, topping with fried onions during last 5 minutes of cook time. Let stand 10 minutes to cool. Serve.
    Chef's Tip: For a quicker side dish, skip baking in the oven. Continue to cook sauce and green beans in stockpot until heated through; top with fried onions just before serving.

Amount per ⅛ recipe serving: Calories 390, Total Fat 28g, Sat Fat 10g, Trans Fat 0g, Chol 20mg, Sodium 860mg, Total Carb 30g, Fiber 5g, Sugars 14g, Protein 5g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 6%