Photo of Green beans with mushrooms and crisp onion crumbs by WW

Green beans with mushrooms and crisp onion crumbs

Total Time
30 min
15 min
15 min
Here's a fresh-tasting, flavorful replacement for fattening green bean casserole. Our version's just as tasty and of course, healthier, too. Fresh string beans are the star of this side dish. The entire dish is cooked in the skillet. First, the green beans are cooked in a skillet with button mushrooms until lightly browned and tender. Panko breadcrumbs mixed with dehydrated onion flakes make a crispy topping which crisps to golden perfection in the skillet. This makes an excellent side dish for a holiday meal or serve with meat loaf or roasted chicken.


Unsalted butter

2 Tbsp, divided

Panko breadcrumbs

¾ cup(s)

Dehydrated onion flakes

2 Tbsp, minced variety

Table salt

¾ tsp, divided

Cooking spray

2 spray(s)

Uncooked string beans

1½ pound(s), fresh, trimmed, cut in half

Button mushrooms

1 pound(s), thinly sliced


  1. To make crumb topping, in a large, deep nonstick skillet, melt 1 tablespoon butter over medium-low heat; add panko, onion flakes and 1/4 teaspoon salt. Increase heat to medium and cook, stirring often, until crumbs are lightly toasted, about 3 minutes. Remove from skillet and set aside; carefully wipe skillet clean.
  2. Coat skillet with cooking spray; place over high heat. Add string beans and mushrooms; sauté until vegetables are lightly browned and tender, about 6 minutes.
  3. Add remaining tablespoon butter and 1/2 teaspoon salt to skillet; toss over low heat until butter is melted and mixture is heated through. Transfer vegetables to a serving platter; sprinkle with crumb mixture. Yields about 1 cup vegetables and 2 tablespoons crumbs per serving.