How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Green Bean Saute?

You need 8 ingredients. The key ingredients include: 1/4 c. butter or margarine, 1 lb. fresh mushrooms, sliced, 1/2 c. finely chopped onions, 2 cloves garlic, minced, and more.

Is Green Bean Saute suitable as general?

Yes, Green Bean Saute falls under the General category and is a great choice for this type of meal.

How do I store leftover Green Bean Saute?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Bean Saute Recipe

Name: Green Bean Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. butter or margarine; 1 lb. fresh mushrooms, sliced; 1/2 c. finely chopped onions; 2 cloves garlic, minced; 1 tsp. salt; 1/2 tsp. ground black pepper; 2 cans (16 oz. each) cut green beans, drained; 1 c. (7 oz.) crumbled Feta cheese

Try this homemade Green Bean Saute recipe the whole family will love. Made with butter, fresh mushrooms, onions and garlic. Easy step-by-step instructio…

This Green Bean Saute relies on simple, everyday ingredients such as butter or margarine, fresh mushrooms, sliced, finely chopped onions and garlic, minced. It comes together quickly and makes 4 servings, at about 450 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1/4 c. butter or margarine
1 lb. fresh mushrooms, sliced
1/2 c. finely chopped onions
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. ground black pepper
2 cans (16 oz. each) cut green beans, drained
1 c. (7 oz.) crumbled Feta cheese

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Quick Info

Servings
4 servings
Calories
450 kcal
Category
General

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