Recipe by California Walnut Board
"Here's a winning recipe for an old time favorite including a crunchy walnut topping. Lower in calories, total fat, saturated fat, and reduced sodium all without compromising flavor!"
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vegetable oil spread
1 1/2 cups
fat-free half and half
Freshly ground pepper to taste
1 1/2 pounds
fresh green beans, trimmed
crushed whole grain seasoned croutons
vegetable or soy spread, melted
This was good, but I changed it up a bit. I added four slices of bacon and a little mozzerella cheese. The inside was great. The topping was just ok. The walnuts were nice, but I think I prefer the tried & true french's onions on top.
This was good, but my young kids did not care for the texture of the green beans. I will cook them longer in the water next time..
Awesome! First time ever trying a green bean casserole and it turned out to be a great hit at my daughters birthday party! Only a serving left at the end of the night!
Tried it tonight and it was great............loved the croutons which I made myself..........all I had tho was cream which I used and canned mushrooms. Will use this again.
Excellent. Made this classic recipe for Easter dinner and it was an instant favorite. Didn't change a thing.
It was my first thanksgiving ever having green bean casserole.. I have been missing out! We did have to use celery soup because it was all we had, but it was still soooo yummy!
This is a good recipe, the only thing I didn't like was that it says to cook the mushrooms so ling, they were completely dissolved into the sauce. I will use this recipe again but I think I will wait to add the mushrooms until mix in the green beans.
Family loved it last thanksgiving, best green bean casserole.
* Percent Daily Values are based on a 2,000 calorie diet.
A+ Green Bean and Walnut Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 118
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