Healthy Green Bean Casserole

A healthy twist to the Classic Green Bean Casserole recipe that is made from scratch without using canned mushroom soup! This lightened-up version is easy to make and is always a crowd favorite. Made with fresh-cut green beans, mushrooms, and a crunchy topping.

Side dishes are essential for holiday dinner tables. But they don’t all have to be loaded with butter and cream! Subtle changes and alternatives to the classic version will still taste great without all the added calories! This simple and healthy green bean casserole is easy to make, low in fat, and packed with flavor.

If you’re looking for other healthy and delicious sides, why not also try my Roasted Garlic Cauliflower or my Sugar-Free Cranberry Sauce

why you’ll love this recipe

• Delicious! Vibrant and crunchy green beans, covered with cheese, crispy panko breadcrumbs, and seasoned to perfection. It’s a side dish that’s loaded with flavor!
• A healthy side dish. Packed with green beans, mushrooms, made with low-fat milk and whole wheat panko, this side is fresh, light, and oh so tasty!
• An easy side. Simple to prep, this recipe goes from pantry to table in less than 30 mins.

Green Bean casserole ingredients

• Fresh Green Beans: Trimmed. We used fresh green beans for this simple green bean casserole dish but if you prefer using frozen green beans you can swap it with frozen green beans.
• Extra Virgin Olive Oil: you may use any other oil of choice.
• Button Mushrooms: Use fresh if possible. Canned mushrooms will also work, but we highly recommend fresh mushrooms.
• Garlic Cloves: nest to use fresh garlic, but you may use garlic powder if don’t have any fresh garlic.
• Seasoning: Oregano, salt, and pepper.
• Low Fat Milk: or any other milk of choice.
• Cornstarch: used to thicken the sauce. you may use arrowroot powder or flour.
• Shredded Cheese: use any cheese you like cheddar, American, gruyere, gouda, and so on.
• Whole Wheat Panko: or any other panko

HOW TO MAKE THis Fresh green beans casserole

• Prep the green beans. In a large pot of salted boiling water, add green beans and cook until bright green and crisp-tender, about 2-3 minutes. Quickly drain and transfer to a prepared ice bath to cool, drain again, and transfer the green beans to the casserole.
• Cook the mushrooms. Heat oil in a large nonstick pan over medium-high heat. Add mushrooms and cook, stirring occasionally for about 5 minutes. Add garlic and seasoning with oregano, salt, and pepper, and continue to cook for a minute or so. Transfer to the casserole, mixing it with the green beans.
• Make the cheese sauce. Meanwhile, in a saucepan whisk milk, cornstarch, a pinch of salt, and pepper. Bring it to a boil, and stir in the cheese. Continue to simmer for a couple of minutes, until the sauce thickens and the cheese has melted.
• Bake. Remove from heat and add it to the green bean casserole, and toss until combined. Sprinkle with panko and place it into the preheated oven. Bake in a preheated oven until bubbly and golden on tops, about 10-12 minutes. Enjoy!

Recipe Notes and tips

• Using fresh green beans – instead of frozen – gives you the crispiest beans. But if you must and would rather use frozen green beans, thaw the frozen green beans in a colander a few hours before you start prepping the recipe.
• To make this green bean casserole Gluten-free, use gluten-free panko/breadcrumbs and swap the corn starch with Gluten-free flour or arrowroot powder.
• For a spicy kick add some chopped jalapenos or a sprinkle of crushed red pepper.
• If the cheese mix is too thick, thin it out with a splash or two more of milk.
• For a vegan option: To make this vegan-friendly, use dairy-free cheese, almond, or cashew milk.
• Green beans can be blanched 1 day in advance and the sauce prepared 1 day in advance.

What goes with green bean casserole?

• Thanksgiving Turkey
• Mashed Potatoes
• Low carb cauliflower mash
• Roasted Sweet Potatoes
• Butternut Squash Casserole
• Pot Roasts
• Beef Brisket
• Beef Tenderloin Roast

frequently asked questions

freezing, storing, and reheating

• Freezing: Green bean casserole can be frozen for up to 2 months. Tightly wrap or place it in an airtight container before freezing it.
• Storing: Store leftovers in a sealed container in the fridge for up to 5 days. Allow it to cool first.
• Reheating: When ready to eat, if frozen, allow the green bean casserole to thaw in the fridge and either reheat in the microwave for 2 minutes or so, or place in a preheated oven for about 15-20 minutes.

making green bean casserole ahead of time

It is perfectly ok to make green bean casserole ahead to save on time. Follow the directions exactly the same way until the steps where you add the crumbs. Tightly wrap it and place it in the fridge for 1-2 days until ready to bake. Add the breadcrumbs right before you place the dish in the oven.

More side dish recipes

• Parmesan Zucchini Corn Salad
• Hasselback Butternut Squash
• Honey Roasted Butternut Squash
• Twice Baked Sweet Potatoes
• Cheesy Creamed Corn
• Healthy Eggplant Zucchini Gratin
• Hot German Potato Salad
• Creamy Mushroom and Zucchini Skillet

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