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The iconic Thanksgiving dinner dish, this green bean casserole is a healthier version of the classic side dish. Made with fresh green beans and mushrooms, and without canned soup, this lighter recipe is simple and easy to make.
Ingredients & substitutions
- Green Beans: Use fresh green beans for this recipe. Trim them and cut them in half before mixing with the mushroom soup.
- Mushrooms: Mushrooms are softened in the skillet before being combined with the other ingredients to make your homemade and healthier creamy soup.
- Onions and garlic: Finely sliced onions and minced garlic to add a savory flavor to the soup.
- Milk: Use 2% milk to make the mushroom soup for the casserole for a healthier option that is lower in fat and calories. You can use half and half for a creamier flavor if you prefer.
- Cornstarch and water: To thicken the soup. Arrowroot starch can also be used.
- Seasonings: Salt, pepper and soy sauce.
- Breadcrumbs: The green beans are topped with panko breadcrumbs for a crispy texture, or make your own breadcrumbs. You can use fine breadcrumbs, but they won’t be as crunchy.
How to make green bean casserole
make the cream of mushroom soup
- Soften the mushrooms in a skillet until they release some liquid.
- Add in the onions and garlic and cook until soft.
- Add in the milk and simmer.
- Stir in the cornstarch and season then allow it to thicken on the stovetop.
assemble the casserole
- Place the blanched green beans into a baking dish.
- Stir in the mushroom soup.
- Top with panko breadcrumbs.
- Bake until golden brown and bubbling.
Tips for making the casserole
- Make a smoother soup. If you prefer not to have sliced mushrooms with the green beans, you can blend the soup to make it smooth before adding to the green beans or you can mince the mushrooms smaller.
- Blanche the green beans. Add them to boiling water and once tender, place them into an ice bath. This will stop them from cooking so that they aren’t mushy and it will help them to remain a bright green color.
- Make it gluten-free. You can use gluten-free panko breadcrumbs for the topping and use tamari sauce instead of soy sauce.
- Make the homemade mushroom soup ahead of time. You can make the soup up to 4 days ahead of time and keep it covered in the fridge. Don’t add it to the green beans until you are ready to bake the casserole so that they stay firm.
Frequently asked questions
You can make the mushroom soup with a plant based milk instead of dairy. Use one with a neutral flavor such as unsweetened almond, oat or soy.
We prefer to make this casserole with fresh green beans, but you can use frozen if you have those to hand. You’ll just need to blanch them in boiling water for an extra minute.
This healthy green bean casserole is the perfect side to serve up for Thanksgiving and the holidays, along with your other seasonal favorite recipes. Try them with:
Dry Brined Turkey Breast
Whole Roasted Turkey
Roasted Garlic Mashed Potatoes
Cranberry Orange Sauce
Garlic Roasted Potatoes
Mashed Sweet Potatoes
Baked Macaroni and Cheese
This made from scratch green bean casserole is a healthier and lighter side dish that’s still packed with flavor. A welcome addition to any Thanksgiving table, and one you can feel good about!
More vegetable side dishes :
- Green Beans with Almonds
- Crispy Parmesan Roasted Potatoes
- Butternut Squash Fries
- Roasted Cabbage
- Pan Roasted Brussel Sprouts
- Parmesan Brussel Sprouts
- Sweet Potato Rounds with Marshmallows
- Cheesy Oven Roasted Asparagus
If you try this healthy-ish feel good Green Bean Casserole recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Healthy Green Bean Casserole
- 1 tablespoon olive oil
- 1 pound mushrooms sliced or diced
- 1 sweet onion thinly sliced
- 3 garlic cloves minced
- 2 cups 2% milk
- 3 tablespoons cornstarch
- 2 tablespoons water
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon soy sauce
- 2 pounds green beans fresh, trimmed, cleaned and cut in half
- Cooking spray
- 1 ½ cups panko bread crumbs
- In a large skillet over medium high heat, add olive oil and mushrooms and cook until mushrooms begin to soften and release their liquid, 10 minutes. Reduce the heat to medium, add the onion and garlic and cook until the onions are translucent, 5 more minutes.
- Add the milk to the mushrooms and bring to a low simmer. Mix the cornstarch and water in a small bowl until well combined and add on top of the mushrooms, stirring frequently until the mixture thickens. Add salt, pepper and soy sauce.
- Preheat the oven to 400°F and spray a 9×13 baking dish with cooking spray.
- Bring a large pot of salted water to a boil. Prepare an ice water bath. Place the green beans in the pot and cook until crisp tender, 3 minutes. Strain the beans, shock in the ice water bath to cool. Strain the green beans again from the ice water bath and transfer to the prepared baking dish.
- Add the mushroom mixture on top of the green beans and stir to combine. Sprinkle panko breadcrumbs on top and bake until browned and bubbling in the center, 10-15 minutes.
- Make it gluten-free by using gluten-free panko breadcrumbs for the topping and use tamari sauce instead of soy sauce.
- Make it vegan by using plant based milk of choice like oat milk or unsweetened almond milk instead of 2% milk
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.