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Lighter Green Bean Casserole

A lighter version of the classic green bean casserole dish.
0 from 0 votes
Prep Time 10 mins
Cook Time 37 mins
Total Time 47 mins
Course Side Dish
Servings 6 servings


  • 1 lb. fresh green beans
  • 1 tbsp olive oil
  • 12 oz. mushrooms roughly chopped
  • 1 medium onion diced
  • ¾ cup reduced fat sour cream
  • ¼ cup milk half-and-half or cream
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • cup shaved Parmesan cheese
  • cup Panko bread crumbs


  • Preheat the oven to 425 degrees. Spray an 8x8 baking dish with cooking spray.
  • Bring a large pot of heavily salted water to a boil. Add in the green beans.
  • Fill a bowl with ice cubes and water, set aside.
  • Cook the green beans for 2-3 minutes and then transfer immediately to the bowl of ice water.
  • Allow to sit for 2-3 minutes, then transfer to a colander, draining excess water.
  • 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.
  • 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.
  • Pour the mixture into the prepared baking dish. Sprinkle a layer of the shaved Parmesan on top, followed by the Panko bread crumbs.
  • 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.

Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.

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