Yumna Jawad
4.96 from 62 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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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. Gone are the days of canned soup, green bean casserole. My take on a healthier version of this classic dish is prepared with fresh, vibrant green beans and a creamy mushroom sauce that’ll have you asking where has this recipe been!
Let’s put a wholesome spin on tradition with this fresh green bean casserole prepared with fresh mushrooms. This freshly baked casserole is healthier and lighter but still a big flavor for Thanksgiving!
I have made the Campbell 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 leftovers. Everyone loved this green bean casserole. Love your recipes ❤️❤️ – Lori
Table of Contents
- Recipe at a glance
- Summary
- Ingredients to make homemade green bean casserole
- How to make green bean casserole (without canned soup)
- Tips for making the best green bean casserole
- What to serve with green bean casserole
- Frequently asked questions
- More vegetable side dishes :
- Healthy Green Bean Casserole Recipe
Recipe at a glance
Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: Vegetarian
Key Flavor: Savory, Earthy
Skill Level: Easy
Summary
- Perfect For Thanksgiving: This casserole is a side dish showstopper, perfect for the Thanksgiving spead.
- Wholesome Ingredients: Using the freshest ingredients offer a healthier approach without sacrificing that beloved casserole comfort.
- Simple and Easy: The straightforward steps and easy to follow instructions make this recipe accessile to both beginner and experienced cooks.
- Deliciously Homemade: No canned soups! Create a homemade mushroom sauce that’s packed with flavor.
Popular substitutions & additions
- No Fresh Green Beans?: If fresh green beans are not accessible to you, using frozen green beans can be used. Make sure to thaw them out before using and blanch them in boiling water for an extra minute.
- Thickening Without Cornstarch: Arrowroot starch or potato starch can be used as an alternative to cornstarch for thickening the soup.
- Swapping Soy Sauce: Tamari or coconut aminos can be used instead of soy sauce for a gluten free options or to adjust the flavor profile.
- Add A Crunchy Touch: For added crunch, consider adding toasted slivered almonds, or chopped pecans. You can add this on top, or chopped finely to the panko topping.
- Infuse Sweetness: For another layer of flavor, saute the onions further until they carmalize to a deeper brown color.
Ingredients to make homemade green bean casserole
- 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 (without canned soup)
Some may argue that it’s not really a “classic” green bean casserole if there’s no canned cream of mushroom soup, but I would argue that they’ve never tasted a true green bean casserole made from scratch!
make homemade 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 your green bean 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.
“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!!” – Gabriela
Tips for making the best green bean 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.
What to serve with green bean casserole
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
How to store & reheat green bean casserole
Once your green bean casserole has cooled down to room temperature, transfer any leftovers to an airtight container or cover the baking dish tightly with foil or plastic wrap. Refrigerate it within 2 hours of baking.
How long will green bean casserole last in the fridge? When stored properly fresh green bean casserole can last in the refrigerator for about 3 to 4 days.
Can I freeze leftover fresh green bean casserole? Prepare your leftovers as you would if storing in the refrigerator. Store your casserole in a freezer safe container. Consider portioning into individual servings. Store in the freezer for 2 to 3 months for the best quality.
Reheating leftover green bean casserole: If frozen, allow your casserole to thaw overnight in the fridge before reheating. Once thawed, microwave smaller portions, or bake larger portions until heated through.
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.
How do I prevent my green bean casserole from becoming too watery?
To prevent excess moisture, make sure to thoroughly drain the blanched green beans. Also, avoid over-thinning the mushroom sauce when making it.
Can I make this casserole ahead of time?
To prepare this dish ahead of time you can prepare the mushroom sauce in advance and refrigerate it. When you’re ready to assemble to casserole, reheat the sauce and proceed with the rest of the recipe.
Can I use different types of mushrooms in the mushroom sauce?
Yes! You can experiment with various mushroom varieties, such as cremini, sh*take, or oyster mushrooms, to add depth and complexity to the sauce.
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 torate the recipeand 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 onInstagramso we can repost on Stories!
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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 62 votes
Author Yumna Jawad
Servings 8 servings
Course Side Dish
Calories 165
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Video
Ingredients
- 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
Instructions
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.
Notes
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 usinggluten-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
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.
Diet: Vegetarian
Cuisine American
Course: Side Dish
