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This Healthy Green Bean Casserole is a lighter take on the classic Thanksgiving side dish. It’s made with fresh green beans, mushrooms, a creamy homemade cheese sauce, and a crispy breadcrumb topping. No canned cream of mushroom soup needed! It’s easy to make, full of flavor, and a great addition to your holiday dinner.
I love making this green bean casserole for Thanksgiving because it doesn’t require a lot of ingredients or time in the kitchen. The fresh green beans have a little bite to them, and the cheesy mushroom sauce makes everything so good. You can even prepare most of it ahead of time, which is always helpful when you’re cooking a big holiday meal. For a slow cooker version, try my slow cooker green bean casserole.
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 I love this Casserole
- Made from scratch: No canned soup! The creamy sauce comes together with milk, mushrooms, and cheese.
- Easy to make: You only need a few simple ingredients, and the casserole is ready in about 25 minutes.
- A lighter option: Fresh green beans, low-fat milk, and a little cheese make a delicious alternative to traditional green bean casserole.
- Perfect for Thanksgiving: You can prepare it ahead of time and bake it right before serving.
Key Ingredients
Here’s a quick look at the ingredients. You can find the full measurements in the recipe card below.
- Fresh green beans: I prefer fresh green beans because they hold their texture better. Frozen green beans will also work.
- Olive oil: For cooking the mushrooms. You can use another cooking oil if you prefer.
- Mushrooms: Fresh button mushrooms give the casserole its classic savory flavor.
- Garlic: Freshly minced garlic adds so much flavor.
- Seasonings: Dried oregano, salt, and black pepper.
- Milk: I use low-fat milk to keep the sauce a little lighter.
- Cornstarch: Helps thicken the sauce without using canned soup.
- Cheddar cheese: Makes the sauce creamy and cheesy. Gruyère is another good option.
- Whole wheat panko: Adds a nice crunchy topping. Regular or gluten-free panko will also work.
Can I use frozen green beans?
Yes! Fresh green beans are my first choice, but frozen green beans work too.
Thaw them completely and drain off any extra water before adding them to the casserole. Since frozen green beans are usually blanched before freezing, you can skip the initial boiling step if they’re already tender enough.
I don’t recommend canned green beans for the best texture, but you can use them if that’s what you have. Just drain them well and skip the blanching step.
How to make Green Bean Casserole
Cook the green beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 2 to 3 minutes, until bright green and crisp-tender. Transfer them to an ice bath, drain, and place them in your baking dish.
Cook the mushrooms: Heat the olive oil in a skillet. Add the mushrooms and cook for about 5 minutes. Stir in the garlic and seasonings, then cook for another minute. Add everything to the green beans.
Make the creamy sauce: Whisk the milk, cornstarch, salt, and pepper together in a saucepan. Bring to a boil, add the cheese, and stir until the sauce thickens and the cheese melts.
Assemble and bake: Pour the sauce over the green beans and mushrooms. Toss gently, sprinkle with panko, and bake at 350°F for 10 to 12 minutes, until bubbly and golden.
My tips for the best green bean casserole
- Don’t overcook the green beans: They should still have a little bite after blanching because they’ll continue cooking in the oven.
- Use fresh mushrooms if possible: They give the casserole a better flavor and texture.
- Drain the green beans well: Too much water can make the sauce thin.
- Watch the sauce as it thickens: If it becomes too thick, stir in a small splash of milk.
- Add the breadcrumbs just before baking: This helps keep the topping crispy.
Can I make green bean casserole ahead of time?
Yes, and this is one of my favorite ways to save time when preparing Thanksgiving dinner!
You can blanch the green beans and prepare the mushroom sauce a day ahead. Assemble the casserole without the breadcrumbs, cover it tightly, and refrigerate it.
When you’re ready to serve, add the breadcrumbs and bake until the casserole is hot throughout and the topping is golden. A refrigerated casserole may need extra baking time.
What to serve with green bean casserole
This casserole pairs well with almost any holiday meal. I especially love serving it with:
- Thanksgiving Turkey
- Vegan Mashed Potatoes
- Roasted Sweet Potatoes
- Butternut Squash Casserole
- Pot Roasts
- Beef Brisket
- Beef Tenderloin Roast
- Low carb cauliflower mash
It’s also delicious with roasted whole chicken or a simple weeknight dinner.
Common Questions
This green bean casserole recipe can easily be made vegan-friendly. Swap the milk with either almond or coconut milk. As for the cheese you can use dairy-free cheese. All the other ingredients stay the same and follow the same instructions.
Yes! Use gluten-free panko breadcrumbs for the topping. Cornstarch is naturally gluten-free, but check ingredient labels if you’re cooking for someone with celiac disease.
You can try using unsweetened dairy-free milk and dairy-free shredded cheese. Keep in mind that the sauce may taste and thicken differently depending on the products you use.
Make sure to drain the green beans really well, especially if you’re using frozen ones. Also, allow the cheese sauce to thicken before pouring it over the vegetables.
This recipe is made without canned soup. The homemade mushroom and cheese sauce is what makes it creamy, so I recommend following the recipe as written.
Storing and reheating
- Refrigerate: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Freeze: You can freeze the casserole for up to 2 months, although the sauce and green beans may become softer after thawing.
- Reheat: Warm leftovers in a 350°F oven until heated through. Cover loosely with foil if the topping starts to brown too much. Smaller portions can also be reheated in the microwave.
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
Thanks so much for being here and cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and a ⭐️ rating below.
Healthy Green Bean Casserole
Equipment
- knife
- baking dish
- Pot to blanch green beans
- Bowl to cook green beans
Ingredients
- 1½ pounds Fresh Green Beans , trimmed
- 1 tablespoon Extra-Virgin Olive Oil
- 1 Cup Button Mushrooms, Finely Chopped
- 3-4 Garlic Cloves, minced
- ½ tablespoon Dried Oregano
- Kosher Salt and Pepper, to taste
- ½ Cup Low-fat milk of choice
- 1 tablespoon Cornstarch
- ½ Cup Shredded Cheddar Cheese, or any other cheese
- ¼ Cup Whole Wheat Panko
Instructions
- Prepare an ice bath. In a large pot of salted boiling water, add 1½ pounds Fresh 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.
- Heat 1 tablespoon Extra-Virgin Olive Oil in a large nonstick pan over medium-high heat. Add 1 Cup Button Mushrooms and cook, stirring occasionally, for about 5 minutes.
- Add 3-4 Garlic Cloves, season with ½ tablespoon Dried Oregano, Kosher Salt and Pepper, and cook for about a minute, or until the garlic is fragrant and the mushrooms are golden. Transfer to the casserole and mix with the green beans.
- Meanwhile, in a saucepan, whisk ½ Cup Low-fat milk of choice, 1 tablespoon Cornstarch, a pinch of salt, and pepper. Bring it to a boil and stir in the ½ Cup Shredded Cheddar Cheese. Continue to simmer for a couple of minutes, until the sauce thickens and the cheese has melted.
- Remove from the heat, add to the green bean casserole, and toss to combine. Sprinkle with ¼ Cup Whole Wheat Panko and place it in the preheated oven.
- Bake at 350 F until bubbly and golden on tops, about 10-12 minutes. Enjoy!
Notes
- Green beans: Fresh green beans work best, but frozen will also work. Thaw and drain them well before using.
- Don’t overcook: Blanch the green beans just until crisp-tender so they don’t become mushy in the oven.
- Make ahead: Prepare the casserole a day ahead without the breadcrumb topping. Refrigerate, then add the breadcrumbs just before baking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Reheat in a 350°F oven until warmed through. Cover loosely with foil if the topping starts browning too much.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this yesterday and took it up to my 90-year-old aunt for her opinion. We AGREED that the OREGANO is wayyyy too much. (One red flag was that the oregano was listed as 1/2 Tbsp, instead of 1 1/2 tsp (no one has a measuring spoon for 1/2 Tbsp). Now I’m wondering if it is a TYPO?
In fact, we agreed that we will LEAVE the Oregano OUT next time it’s made.
With my stove top, I needed to blanch the beans for four minutes (or a little longer). I baked for 17 minutes…then the beans were done. Everyone’s stove top and oven are different.
I did add some toasted, sliced almonds–INSTEAD of the Panko bread crumbs–a lovely crunch!!! Also, next time, I’ll add more cheese for the sauce, and maybe use more mushrooms.
Thanks for the feedback. You can always improve with the utensils you have and alter a recipe slightly to the flavors you enjoy best.
Interested in making this, but wondered if it can be frozen? If so, baked or unbaked? Thanks in advance for your reply, Anna Marie
Yes. It can be frozen both ways
What kind of cheese is best?
Cheddar works best
recipe doesn’t have the oven temp?! what is it?
Hi there. We just fixed it. The oven should be preheated to 350 F
Is it half a cup of Milk??
Yes, that’s 1/2 cup. I just fixed it. sorry about that.