green bean casserole Bethenny Frankel

Green Bean Casserole

Looking for a new dish to bring to your next potluck? Try this delicious green bean casserole recipe:


– 1 tablespoon olive oil
– ½ cup diced red onion
– 1½ cups sliced white mushrooms
– 3 cups vegetable broth
– 5 cups haricots verts (skinny green beans), sliced on the diagonal
– 1 can (about 10¾ ounces) low-fat cream of mushroom soup or organic brand of mushroom soup (not purée – look for one with some pieces – I used Amy’s brand)
– ½ cup soy milk
– 2 tablespoons reduced-fat cream cheese
– 1½ teaspoons salt
– 1½ teaspoons black pepper
– ⅓ cup canned fried onions, crushed

(Serves 12)


1. Put the olive oil in a large nonstick skillet with a lid or in a soup pot or Dutch oven over medium-high heat. Add the red onion and mushrooms and sauté until they turn golden, about 8 minutes. Add the vegetable broth and haricots verts. Bring the mixture to a boil, reduce the heat to medium-low, then cover and simmer for 15 minutes.

2. Uncover the pot and continue to let the beans simmer until they are soft and the broth has boiled down to about half its original volume. It doesn’t have to be exact, but you really need to reduce the liquid and get the beans very tender to intensify the flavor. This cold take up to 20 minutes or more.

3. Stir in the mushroom soup, soy milk, cream cheese, salt, and pepper. Mix until all of the ingredients are combined. Continue to cook for an additional 10 minutes to heat everything through and incorporate the flavors.

4. Pour the mixture into a 9 x 13-inch baking dish or casserole and bake, uncovered, for 15 minutes. Sprinkle the fried onions on top and bake for another 5 minutes. Serve hot. To warm up this casserole if you made it ahead, put it in the oven and bake until it starts to bubble. Add the onions and bake for 5 more minutes.

This is an excerpt from The Skinnygirl Dish by Bethenny Frankel, available on