Green Bean Casserole

4.96 from 50 votes

Made from scratch with a homemade mushroom soup, this green bean casserole is healthier and lighter but still big on flavor for Thanksgiving!

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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.

Healthy green bean casserole with panko breadcrumbs on top

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.
Ingredients to make the recipe

How to make green bean casserole

make the cream of mushroom soup

  1. Soften the mushrooms in a skillet until they release some liquid.
  2. Add in the onions and garlic and cook until soft.
  3. Add in the milk and simmer.
  4. Stir in the cornstarch and season then allow it to thicken on the stovetop.
4 image collage to show how to make the cream of mushroom soup

assemble the casserole

  1. Place the blanched green beans into a baking dish.
  2. Stir in the mushroom soup.
  3. Top with panko breadcrumbs.
  4. Bake until golden brown and bubbling.
4 image collage to show how to assemble the green bean casserole in a baking dish with the cream of mushroom soup and panko breadcrumbs

Tips for making the casserole

  1. 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.
  2. 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.
  3. Make it gluten-free. You can use gluten-free panko breadcrumbs for the topping and use tamari sauce instead of soy sauce.
  4. 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

Can you make it vegan?

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.

Can you use frozen green beans?

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.

What do you serve it with?

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
Thanksgiving Stuffing
Roasted Garlic Mashed Potatoes
Cranberry Orange Sauce
Garlic Roasted Potatoes
Mashed Sweet Potatoes
Baked Macaroni and Cheese

Green bean casserole on thanksgiving table

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 :

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

Made from scratch with a homemade mushroom soup, this green bean casserole is healthier and lighter but still big on flavor for Thanksgiving!
5 from 50 votes
Servings 8 servings
Course Side Dish
Calories 165
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes



  • 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.


Storage: Store any leftovers in an airtight container in the fridge for up to 4 days.
Make Ahead Directions: 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.
Substitutions: For best results, follow the recipe as is. However, here are some common substitutes that would work well in this recipe.
  • 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


Calories: 165kcal, Carbohydrates: 28g, Protein: 7g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 5mg, Sodium: 312mg, Potassium: 655mg, Fiber: 4g, Sugar: 10g, Vitamin A: 844IU, Vitamin C: 16mg, Calcium: 155mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Side Dish

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Recipe Rating


  1. Made this today and used whole milk instead of 2%. It was not as flavorful as I would have liked. It is missing some thing but I am not sure what. I think I will try to make it again and add Parmesan cheese.

    1. Thank you for your feedback! Cheese definitely sounds like it could be a good addition – let me know if you try that!

  2. Ok this looks amazing, but my family hates mushrooms. I understand it’s a huge part of the dish. Anything I can substitute?

  3. I had never made green bean casserole before, and neither had my family. I made this for them and it was such a big hit. We all loved it! I was glad it was easy to make!!

  4. I have made the campbells soup green bean casserole. My son who is in his 20s hated it. I printed your recipe to make. I decided I was just going to skip it and make a quicker recipe. He saw your recipe and wanted to make it. It was delicious and we ate all the left overs. Everyone loved this green bean casserole Love your recipes ❤️❤️

  5. My Panco breadcrumbs were crispy white but they did not turn golden on baking even after 20 minutes at 175 Degree celsius. What could be the problem?

    1. I would cook it at a higher temperature 205C for 15 minutes. Or if you cook it at 175C, I would just cook it for longer!

  6. This was delicious! I had some leftover cooked greenbeans and went ahead and prep the moshrooms. This couldn’t have been easier!!! I added some parmessan cheesse at the end and was delicious and effortless. I did not pair it with anything else, but some potatoes would have been amazing!