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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.

easy green bean casserole in a white dish
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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.
healthy and easy green bean casserole recipe without canned mushroom soup

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
slice fresh mushrooms for green bean casserole

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!
green beans, mushroom, and cheese
healthy green bean casserole

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.
low fat green bean casserole recipe

What goes with green bean casserole?

frequently asked questions

How can I make this Green Bean Casserole Vegan?

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.

How to reheat green bean casserole?

To reheat green bean casserole, remove foil or plastic wrap, place in a preheated oven, and bake for about 20-30 minutes until it starts to bubble up and the topping is crispy. If the topping is getting too crispy and the green bean casserole isn’t hot to your liking yet, cover it to prevent the topping from burning. Another way of reheating will be simply using the microwave.

Which is better frozen or canned green beans for green bean casserole?

Frozen green beans would be a much better option to use for green bean casseroles than canned green beans. Anything that is remotely close to a fresh vegetable/ingredient is always a better choice and option. Even though frozen green beans work just fine for making green bean casserole, we do recommend that you use fresh green beans which need to be blanched first. This step can be done in advance as well.

Can I substitute frozen green beans for canned?

If you prefer to use up your canned green beans in your pantry instead of fresh or frozen to make green bean casserole, you definitely can. We recommend you drain the green beans before using them and be mindful of the cooking time since canned green beans will need less time to cook.

Easy green bean casserole recipe

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.

healthy green bean casserole

More side dish recipes

easy green bean recipe

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5 from 1 vote

Healthy Green Bean Casserole

By: Rena
Servings: 4
Prep: 10 minutes
Cook: 15 minutes
0 minutes
Total: 25 minutes
top view of white dish with green bean casserole
A healthier take to the classic green bean casserole recipe. Creamy, made with fresh green beans and mushrooms.

Equipment

Ingredients

  • lb Fresh Green Beans , trimmed
  • 1 Tbsp Extra-Virgin Olive Oil
  • 1 Cup Button Mushrooms, Finely Chopped
  • 3-4 Garlic Cloves, minced
  • ½ Tbsp Dried Oregano
  • Kosher Salt and Pepper, to taste
  • ½ Cup Low-fat milk of choice
  • 1 Tbsp 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 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 oil in a large nonstick pan over medium-high heat. Add mushrooms and cook, stirring occasionally for about 5 minutes.
  • Add garlic and season with oregano, salt, and pepper, and continue to cook for a minute or so, or until garlic is fragrant and mushrooms are golden. Transfer to the casserole, mixing it with the green beans.
  • Meanwhile, in a saucepan whisk milk, cornstarch, a pinch of salt and pepper. Bring it to the boil, and stir in the cheese. Continue to simmer for a couple of minutes, until sauce thickens and cheese has melted.
  • 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 at 350 F until bubbly and golden on tops, about 10-12 minutes. Enjoy!

Notes

  • Using fresh green beans – instead of frozen – gives you the crispiest beans.
  • To make this green bean casserole Gluten-free, use gluten-free panko/breadcrumbs.
  • 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.
  • Use dairy-free cheese to make this dish dairy-free.
  • Green beans can be blanched 1 day in advance and the sauce prepared 1 day in advance.

Nutrition

Calories: 171kcalCarbohydrates: 20gProtein: 9gFat: 8gSaturated Fat: 3gCholesterol: 13mgSodium: 140mgPotassium: 499mgFiber: 5gSugar: 8gVitamin A: 1326IUVitamin C: 22mgCalcium: 191mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

About Rena Awada

Hi, I’m Rena! Welcome to my blog. I am here to help you prepare delicious, light, fresh meals that your whole family will love!

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5 from 1 vote (1 rating without comment)

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8 Comments

  1. Interested in making this, but wondered if it can be frozen? If so, baked or unbaked? Thanks in advance for your reply, Anna Marie