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Delightfully Light Green Bean Casserole

  • Cook Time: 30 to 35 minutes
  • Servings: 6
  • Course: Side Dish

Green bean casserole can get lighter with reduced-fat, reduced-sodium soup, a cracker-onion topper, and some slivered almonds for crunch. Serving casseroles is a cinch when your dish is lined with Reynolds Wrap® Non-Stick Foil.

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  • 1 medium onion, finely chopped (1/2 cup)
  • 2 tablespoons butter
  • 1/3 cup finely crushed rich round crackers or fine dry bread crumbs
  • 1 10 3/4-ounce can reduced-fat and reduced-sodium cream of mushroom soup
  • 1/4 cup slivered almonds
  • 1/4 cup bottled roasted red sweet peppers, chopped, or one 2-ounce jar diced pimiento, drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 9-ounce packages frozen French-cut green beans, thawed and drained


Step 1

PREHEAT oven to 350°F. Line a 2-quart casserole with Reynolds Wrap® Non-Stick Foil.

Step 2

COOK onion in hot butter over medium heat until tender in a small saucepan. Remove from heat. Stir in crushed crackers; set aside.

Step 3

COMBINE soup, almonds, roasted peppers, salt, and black pepper in a large bowl. Stir in green beans. Transfer mixture to prepared casserole. Sprinkle with cracker mixture.

Step 4

BAKE, uncovered, for 30 to 35 minutes or until heated through. Makes 6 servings.

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