Lighter Green Bean Casserole

A lighter version of the classic green bean casserole dish.




  1. Preheat the oven to 425 degrees. Spray an 8×8 baking dish with cooking spray.
  2. Bring a large pot of heavily salted water to a boil. Add in the green beans.
  3. Fill a bowl with ice cubes and water, set aside.
  4. Cook the green beans for 2-3 minutes and then transfer immediately to the bowl of ice water.
  5. Allow to sit for 2-3 minutes, then transfer to a colander, draining excess water.
  6. Heat the olive oil in a medium skillet over medium high heat. Add the mushrooms and onions and cook for 3-4 minutes or until just softened.
  7. In a large bowl, whisk together the sour cream, milk, garlic powder, salt and pepper. Transfer the green beans and mushroom mixture into the bowl and stir until everything is coated.
  8. Pour the mixture into the prepared baking dish. Sprinkle a layer of the shaved Parmesan on top, followed by the Panko bread crumbs.
  9. Bake, uncovered for 25-30 minutes or until bread crumbs are toasted and the cheese has melted. Serve immediately.


Parmesan can be replaced with Gruyere or Asiago. For a cheesier casserole, use Provolone, Swiss or white cheddar.

Keywords: lighter green bean casserole, green bean casserole, side dish, thanksgiving, christmas, holiday, green beans, mushrooms, onion, cheese

Recipe Card powered by
Secured By miniOrange