Cooking Light offers a green bean-based vegetable casserole, while Campbell's Kitchen suggests a recipe that incorporates sour cream and onions. Both take under an hour to prepare and serve.
To make Cooking Light's recipe, combine freshly cooked green beans, olive oil, sliced mushrooms and Madeira wine or dry sherry. Mix this with 3 tablespoons of all-purpose flour, to serve as a thickening
agent; salt and pepper to taste; and a cup of chicken broth. Stir all of this together and then top it with 1 cup of canned French-fried onions and 1/2 half cup of freshly grated Parmesan cheese. Bake at 425 for 17 minutes, or until lightly browned.
To make Campbell's Kitchen's version, combine 1 cup of cream of mushroom soup, 1 1/2 cups shredded Swiss cheese, 2/3 cup sour cream, 1/4 teaspoon black pepper, and two 2 3/4-ounce cans of French-fried onions. Add two 16-ounce packages of a frozen vegetable blend, cooked and drained. Stir the soup, vegetables, pepper, sour cream and 1 can of onions into a bowl together. Bake at 400 for 20 minutes, and then top with cheese and remaining onions. Bake for another five minutes, until onions are golden brown.
This recipe serves about 12 people, is 201 calories per serving and can accommodate a variety of vegetable choices, such as broccoli, cauliflower and carrots, or broccoli, mushrooms and zucchini. Cover any leftovers and refrigerate. Reheat, either in the oven or microwave, as desired.