Vegetarian
Green Beans with Cheddar
Prep Time: 35 min | Cook Time: 45 min | Servings: 9 | Calories: 188
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Prep Time
35 min
Cook Time
45 min
Servings
9
Calories
188
Consider this cheesy casserole to be a crowd pleaser with all of the delicious flavors of green beans baked with water chestnuts and seasonings, along with a topping of crispy shallots tossed in a homemade batter and a helping of Sargento® Shredded Mild Cheddar Cheese - Fine Cut for the perfect melted bite with each serving.
Ingredients
- s1 can (10-3/4 oz.) lower sodium, lower fat condensed cream of mushroom soup
- 1/2 cup low-fat milk
- 1-3/4 cups (7 oz.) Sargento® Shredded Mild Cheddar Cheese - Fine Cut, divided
- 14 oz. whole tiny green beans (haricot verts) or frozen French style green beans, thawed
- 1 can (8 oz.) sliced water chestnuts, drained, chopped
- 2-1/2 tsp. all-purpose salt-free seasoning, divided
- 1 Tbsp. + 2 tsp. lemon juice
- 8 turns freshly ground black pepper
- 1 Tbsp. canola or vegetable oil
- 3 medium shallots, thinly sliced
- 1/4 cup whole wheat flour
Directions
- Preheat oven to 350°F. In medium bowl, stir together soup and milk. Add 1 cup cheese, beans, water chestnuts, 1-1/2 teaspoons all-purpose seasoning, 1 Tbsp. lemon juice and pepper.
- Pour into 2–3 qt. glass baking dish. Bake 30 minutes.*
- Meanwhile, toss shallots in oil. Add flour and remaining seasoning and toss again until coated evenly. Spread on a medium sheet pan and bake for 15-20 minutes or until golden.
- Stir green beans and sprinkle remaining cheese on top. Sprinkle shallots on top of casserole. Bake 10-15 minutes more until cheese melts and casserole bubbles around edges. Remove from oven and let stand 5 minutes before serving.
