Healthier Green Bean Casserole

EatingWell Green Bean Casserole

Traditionally made with butter, canned soup and canned French-fried onions, this classic is high in calories, sodium and saturated fat. We get an equally delicious result by using fresh mushrooms, low-fat milk and lightly pan-fried sweet onions coated with garlic-seasoned flour. When you taste our version, we’re sure you’ll agree this is one culinary icon that was ready for a re-invention.

How We Made It Healthier

• We skip the canned mushroom soup (which has plenty of sodium) and instead make our own creamy sauce.
• We use frozen green beans instead of fresh - this keeps it easy, but still healthy. Frozen beans are a great option— they're picked at the peak of ripeness when they have plenty of nutrients then frozen right away.
• To reduce sodium we call for sherry in this recipe- but don't use cooking sherry as it has added sodium.
• Buttermilk powder is one of the "secret" ingredients that makes this so "rich" tasting but still healthy. It adds depth of flavor but not a lot of calories or fat. Look for it in the baking section of your supermarket.
• Get the recipe for Green Bean Casserole

Recipe comparison of EatingWell’s Green Bean Casserole versus a traditional version. We:

• Cut calories by about a quarter
• Cut fat in half
• Cut saturated fat by 80%
• Added fiber
• Cut sodium