Green Bean Casserole

4 generous servings

  • 1 Tbsp olive oil
  • ½ onion, peeled and diced
  • 2 garlic cloves, minced
  • 4 oz baby bella mushrooms, diced
  • ¼ tsp dried dill weed
  • 1/8 tsp onion powder
  • Real salt
  • Freshly ground black pepper
  • 2 cups fresh green beans, cleaned and snapped into bite-sized pieces
  • 4 oz low-sodium chicken broth or veggie broth
  • ¼ tsp tamari or soy sauce
  • 1 IP mushroom soup packet
  • 1 IP Garlic and Herb Crisps packet


  1. In a large skillet over medium heat, warm olive oil. Add onion, garlic, and mushrooms, and saute until soft, 7-8 minutes. Add dill weed, and onion powder, and stir well. Salt and pepper to taste.
  2. Steam green beans until bright green while onion mixture is cooking. If microwaving, steaming takes about 2 minutes, depending on the microwave’s power and on desired texture.
  3. In an IP shaker cup with whisk, pour the chicken broth or veggie broth, add the tamari or soy sauce, then add the IP mushroom soup packet. Secure the lid and shake well.
  4. In a medium-size bowl, combine the drained green beans, the onion and mushroom mixture, and the contents of the IP shaker cup, using a spatula to get as much of the mixture as possible.
  5. Spray a small casserole dish with grapeseed oil and wipe excess. Pour the mixture of the green beans, onion and mushroom mixture and mushroom soup mixture into it and bake 20 minutes at 350 degrees.
  6. Remove casserole from oven and sprinkle crushed Garlic and Herb Crisps over the top.