Skinny Green Bean Casserole



  • 1 TBS Salt + 2 TSP salt
  • 2 Pounds Fresh Green Beans
  • 2 TBS Light Butter, made with Canola Oil
  • 1/2 Cup Chopped White Onions
  • 1 Clove Garlic, Minced
  • 1 Package (8 oz) Mushrooms (I used white button)
  • 1 TSP Ground Black Pepper
  • 2 TBS of this ingredient
  • 1 Cup Fat Free Chicken Broth
  • 1/2 Cup Skim Milk
  • 1/2 Cup French Fried Onions


  • Preheat oven to 350 degrees.
  • Spray a 9×13 casserole dish with non-stick cooking spray.
  • Boil green beans in a pot of water with a tablespoon of salt for about 5 minutes.
  • Immediately drain the beans and place in an ice bath for a few minutes.
  • Drain beans and set aside.
  • Melt the butter over a medium high heat skillet.
  • Add the garlic and the onions, sauté for about 5 minutes.
  • Add the mushrooms, flour, 1 teaspoon of salt, and pepper. Cook for 3 minutes.
  • Add the chicken broth and milk and mix together.
  • Simmer the mixture until the sauce is thick to your liking. 
  • Remove from the heat and add to the bowl of green beans. Mix together. 
  • Add the bean mixture to the baking dish. 
  • Top with the fried onions. 
  • Bake for 15 minutes or until mixture is bubbling. 
  • Serve immediately.

Points Per Serving: 2 WW Personal Points™- 8 Servings (About 1 Cup a Serving)

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