Lighter Green Bean Casserole is a healthier take on the classic Thanksgiving side dish. Made with fresh green beans and mushrooms, milk and cheese instead of "cream of" soups.
Update: This recipe was originally shared in November 2016 as part of a Holiday Side Dish event. The recipe and photos were improved as of November 2020.
As a kid, I wasn't a big fan of green bean casserole, or traditional Thanksgiving foods at all, for that matter. But, that's over with and now it's one of my favorite holidays and I love preparing the dishes and hosting everyone. Previously, even though I wasn't a fan, I'd make the traditional version of green bean casserole, but one year I got creative and wanted to see if I could make a lighter version, which is how this recipe was born. Now I serve it for every Thanksgiving.
How is this recipe lighter?
Traditional green bean casserole, created by Dorcas Reilly in the 1950's, featured canned green beans, cream of mushroom soup and french fried onions. This recipe is made using fresh green beans and mushrooms, sour cream, flour, milk and seasonings for a lighter dish. Instead of fried onions, the casserole is topped with a cheesy breadcrumb mixture.
🥘 Ingredients for this recipe
- fresh green beans
- sliced mushrooms
- onions
- garlic
- all purpose flour
- milk (2% or skim)
- sour cream (fat-free or reduced-fat)
- butter
- parmesan cheese
- Panko bread crumbs
- salt and pepper
🔪Instructions for this recipe
- First, blanch your green beans. Bring a pot of water to a boil. Add green beans and cook for 3-4 minutes, then transfer to an ice bath to cool. (See my post, How to Blanch Fresh Green Beans for detailed steps)
- Cook the veggies. Saute mushrooms and onions in butter until softened. Add in garlic, salt and pepper and cook for a minute more. Transfer to a large bowl.
- Create the sauce. Melt butter in a skillet, then whisk in flour until combined. Slowly pour in the milk while whisking until combined, then whisk in the sour cream. Whisk until thickened.
- Then, assemble the casserole. Combine green beans and sauce into the bowl with the mushrooms and toss to coat. Spray an 8x8 baking dish with non-stick spray and transfer mixture to dish.
- Toast the breadcrumbs. Melt butter in a skillet and add the bread crumbs and parmesan cheese, stirring until combined and lightly toasted. Sprinkle over the casserole dish.
- Finally, bake the casserole. Bake in a preheated 350 degree oven for 25 minutes.
More Thanksgiving Side Dishes
As stated above, this recipe was originally created for a Holiday Side Dish event. The links below are recipes made by fellow bloggers.
- Bejeweled Lentil Salad from Culinary Adventures with Camilla
- Best Easy Homemade Stuffing from Daily Dish Recipes
- Broccoli Casserole from Palatable Pastime
- Cheesy Baked Mashed Potatoes from Family Around the Table
- Corn Pudding from House of Nash Eats
- Farro Salad with Cranberries, Spinach, and Feta from Sweet Beginnings
- Healthy Candied Yams from Simple and Savory
- Roasted Parmesan Carrots from Jolene's Recipe Journal
- Shrimp Stir Fry Salad from A Day in the Life on the Farm
- Southern Cornbread Dressing from Everyday Eileen
- Stuffing with Sausage and Chestnuts from Hezzi-D's Books and Cooks
- Vegan Broccoli Cheese Casserole from The Baking Fairy
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Recipe
Lighter Green Bean Casserole
Ingredients
- 1 lb green beans trimmed
- 5 tablespoon unsalted butter divided
- 8 oz mushrooms sliced
- ½ cup onion diced
- 1 tbsp garlic minced
- 2 tablespoon all purpose flour
- ½ cup milk 2% or skim
- ½ cup sour cream reduced fat or fat free
- ⅓ cup Panko bread crumbs
- ⅓ cup grated parmesan cheese
- 1 teaspoon kosher salt
- 1 teaspoon pepper
Instructions
- Bring a large pot of water to a boil. Blanch green beans for 3-4 minutes, then remove with a slotted spoon to an ice bath. Let sit for a few minutes, then cut green beans into 2 inch pieces and place in a large bowl.
- Melt 2 tablespoons of butter in a large skillet. Add mushrooms and onions and cook for 5 minutes, until onions are softened. Then stir in garlic, salt and pepper and cook for another minute.
- Transfer mushroom mixture to the bowl with the green beans and set aside.
- Melt 2 more tablespoons of butter in the skillet, then whisk in the flour until no lumps remain. Slowly pour in the milk while whisking until combined and not lumpy. Then whisk in the sour cream and stir until thickened, 2-3 minutes. Pour the sauce on top of the green beans and mushrooms and toss to combine.
- Transfer the mixture to an 8x8 baking dish sprayed with non-stick spray. Preheat the oven to 350 degrees.
- Melt the final tablespoon of butter in the skillet and add in the Panko and parmesan cheese. Stir to combine and cook until lightly toasted, about a minute. Spread the mixture on top of the green bean mixture.
- Bake for 25 minutes or until topping is browned and crispy.
Notes
Nutrition
More delicious holiday side dish recipes:
- Bejeweled Lentil Salad from Culinary Adventures with Camilla
- Best Easy Homemade Stuffing from Daily Dish Recipes
- Broccoli Casserole from Palatable Pastime
- Cheesy Baked Mashed Potatoes from Family Around the Table
- Corn Pudding from House of Nash Eats
- Farro Salad with Cranberries, Spinach, and Feta from Sweet Beginnings
- Healthy Candied Yams from Simple and Savory
- Lighter Green Bean Casserole from Cookaholic Wife
- Roasted Parmesan Carrots from Jolene's Recipe Journal
- Shrimp Stir Fry Salad from A Day in the Life on the Farm
- Southern Cornbread Dressing from Everyday Eileen
- Stuffing with Sausage and Chestnuts from Hezzi-D's Books and Cooks
- Vegan Broccoli Cheese Casserole from The Baking Fairy
Wendy Klik
I think the reason I'm not crazy about green bean casserole is because you can't taste the beans. Your version sounds like it takes care of that problem.
NicholeL
It definitely does!