Nancy Macklin
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.



Comments (8)
I made this recipe to go with our Christmas dinner tonight. It was a smash hit. Thx for the inspiration and keep the healthy recipes coming. Best in the New Year.
Are six cups sliced onions correct? With only one pound beans and eight ounces mushrooms?
Very good and easy
I doubled the recipe and put 8 cups ( should have been 12 for doubling it!)of onions in…. Way too many!! I’m think the 6 cups for 1 lb beans is a typo?
Wonderful! I had time so made my onions in a crock pot.
This green bean dish is delicious. I cooked the onions and mushrooms early in the day and then reheated, adding the rest of the ingredients and finished it just before we sat down to eat. I’ll make it again!
I made this for Thanksgiving too and it was wonderful. Only changes I made were because my fiancĂ© is enamored by the old school Campbell’s Cream of Mushroom soup green bean casserole. So, to mimic the texture of that, I added just a tablespoon of whole wheat flour to the broth and a tablespoon or so of oat milk and the effect was pretty perfect! He was sold 🙂
We made these for Thanksgiving and they were amazing!