This healthy revision of green bean casserole skips the canned soup and all the fat and sodium that come with it. Our white sauce with sliced fresh mushrooms, sweet onions and low-fat milk makes a creamy, rich casserole. Source: EatingWell Magazine, November/December 2008

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Coat a 2 1/2-quart baking dish with cooking spray.

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  • Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes. Sprinkle 1/3 cup flour over the vegetables; stir to coat. Add milk and sherry and bring to a simmer, stirring often. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream and buttermilk powder. Transfer to the prepared baking dish.

  • Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish. Add sliced onion; toss to coat. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Spread the onion topping over the casserole.

  • Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.

Tips

Ingredient notes: ?Don't use the high-sodium “cooking sherry” sold in many supermarkets. Instead, purchase dry sherry sold with other fortified wines.

Look for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets.

Nutrition Facts

211 calories; 9.5 g total fat; 2 g saturated fat; 9 mg cholesterol; 536 mg sodium. 324 mg potassium; 23.1 g carbohydrates; 3.3 g fiber; 7 g sugar; 6.7 g protein; 421 IU vitamin a iu; 6 mg vitamin c; 16 mcg folate; 157 mg calcium; 2 mg iron; 21 mg magnesium;

Reviews (29)

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29 Ratings
  • 5 star values: 1
  • 4 star values: 22
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
Rating: 3 stars
11/25/2017
This was okay but didn't have a lot of flavor. I also had problems that the green beans did not cook thoroughly in the 15 minutes cooking time. Read More
Rating: 4 stars
11/24/2015
Has become a Thanksgiving staple I have made this for 2-3 previous Thanksgivings and was requested to make it again this year. I make it exactly as described in the recipe. Healthier is fine with me... No complaints that it's not healthy enough! Thanks for creating a great family tradition! Read More
Rating: 1 stars
11/17/2013
Hardly healthier This recipe will not serve the needs of anyone on a sodium restricted diet. The sodium is still more than 500 mg per serving for a SIDE dish for one meal. To put it in perspective the typical low sodium food plan aims for 1200 - 1500 mg sodium in a DAY not in a meal. I'll go with steamed beans with a little melted butter and some toasted almonds. Pros: a few fewer calories Cons: Sodium still WAY TOO HIGH Read More
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Rating: 4 stars
11/20/2012
Yum My flour and milk mixture was very thick. I added more milk to thin it out. Next time will probably add more sherry with the extra milk. I also added extra green beans. I would like more mushrooms too but not necessary. Just the right amount of pepper and onions for great flavor. I will absolutely make this again! Read More
Rating: 5 stars
01/29/2012
I did not use the buttermilk or sherry added water to the mix and put a little more flour because I double the amount of green beans to 8 cups. I used shitake mushrooms whole milk and a small onion in order to replace the mushroom soup I couldn't find at Trader Joe's and I used onion pieces from Trader Joe's as a topping along with parmesan cheese as I like very little salt in my recipes. My 8 yr old daughter loved it and no MSG or artifical anything!!! Thank you!!! Read More
Rating: 2 stars
11/28/2011
Ok but not worth the sacrifice I found this to be disappointing; it just didn't have the rich taste that the classic green bean casserole (recipe on the soup can) has. And the savings isn't substantial either (200 calories and 10 grams of fat/serving I think it is?)...maybe opt for the fat-free soup and the classic recipe next time. Read More
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Rating: 3 stars
11/22/2011
Good starting point This recipe is great because it has an emphasis on natural ingredients (opposed to all the stuff that comes in a can of soup). For me the recipe is more complicated than necessary but makes a good base. For fewer calories oven fried onion straws are the way to go too! I usually just make a standard white sauce with a mild cheese toss in cooked onion beans...but this recipe is a step in the wholesome direction for sure! Pros: natural fresh ingredients Cons: more complicated than necessary Read More
Rating: 2 stars
11/14/2011
what I cannot make because my husband is allergic to alcohol I loved the concept till I got to the sherry my husband is allergic to alcohol so I had to go the old fashioned route. sorry any suggestions how to make it low fat minus alcohol. thanks Read More
Rating: 1 stars
11/08/2011
NOT a healthier version How can this version be considered Eating Well?? It's a side dish! Side dishes should not be 212 calories and 10 grams of fat! Not unless you plan on eating a 2 oz piece of chicken or fish and nothing else.... I understand some people don't like the canned taste but if you make this dish with the 98% fat free condensed soup fresh mushrooms canned green beans fat free milk and the french dried onions you get a serving that is only 82 calories and like 3 grams of fat... not THAT is low cal low fat! Pros: None Cons: NOT low fat or low calorie Read More
Rating: 4 stars
10/30/2011
This madeover recipe tastes great - I took it one step further and eliminated the salt and oil and just sauted using a tablespoon of low-sodium fat-free chicken broth; in addition I used fat-free sour cream - delicious! Read More
Rating: 4 stars
10/30/2011
I don't know what I did wrong but my green bean casserole tasted terrible I almost want to say it was the thyme it had this gross after taste I was so embarrased I had to put my dish aside and told everyone not to eat it never again. Read More
Rating: 4 stars
10/30/2011
I like thyme but there was too much of it in this dish. The chopped mushrooms cooked up until the juices evaporated gave an unappetizing dark brown color to the sauce.. And yes it took a lot of time to make.I won't make it again. Read More
Rating: 4 stars
10/30/2011
I gave this recipe to my husband to do his favorite dish. Too much thyme for seasoning and too much TIME for making the dish. Then I decided to see what the savings in calories and fat were---there was NONE!!!! When I went on the Campbell site the recipe there only had 161 calories 10 grm of fat vs. this remake with 212 calories and 10 g. of fat. Campbell also had a lighter version with 65 cal and 2 g of fat. Make the original recipe! Read More
Rating: 4 stars
10/30/2011
This recipe did take a lot of time but I thought the results were delicious! I enjoy making things from scratch so this was right up my alley. A big hit last Thanksgiving! Read More
Rating: 4 stars
10/29/2011
For the time it took the payoff wasn't worth it. All I could taste was sherry and the onions got soggy real quick. Not a recipe I'm planning on repeating. Read More
Rating: 4 stars
10/29/2011
If you use the low-fat low sodium Campbell's soup and use non-fat milk like I do that alone saves you a TON of calories and fat not to mention the beauty of the time and convenience of the standard recipe. You're not eating this every night the only bad part would be the french fried onions and they're just a garnish. I say go for the original this version is way too time-consuming not to mention it's not as good tasting. Try the original with my suggestions....you won't be sorry!! Read More
Rating: 4 stars
10/29/2011
I am prett picky and I really like this dish I was surprised to see the negative comments. I spiced up the onion topping with more of the spices and little more oil to compensate. The whole family has enjoyed this for 2-3 years now...and WAY fresher tasting than the cream-of-mushroom variety! Read More
Rating: 4 stars
10/29/2011
I have not made this dish but probably will. My comment is for those who swear by using canned cream soups....YUCK....have any of you who use that nasty stuff in a can ever read the ingredients? That stuff is disgusting with so much gross ingredients added like CHICKEN FAT. I mean really why would anyone willing eat something with CHICKEN FAT MSG and other disgusting added.....EEE-YUCK IMO. Even though I haven't made this recipe yet I rated it a 4 because it simply has got to be better than making this dish with canned soup. Quit being lazy people and start making things from scratch-your health will thank you. Read More
Rating: 4 stars
10/29/2011
LOVED this!!!!!! It blows those things with canned mushroom soup out of the water. Read More
Rating: 4 stars
10/29/2011
I will try it! Thanks! And the other re-makes too. I will rate this 3 so I can post. Will use evap milk creamier I think and 1T lemon juice or vinegar to turn it into buttermilk. Skip the thyme and salt. Use fresh green beans I got for 69 cents a # for the holiday pre-cook. One thing housewives/cooks 55 yrs ago wanted fast and easy and were easily persuaded to buy prepared and especially canned foods. Look at all the measuring here. Not that that will dissuade me but for a busy mom the condensed soups were a Godsend. And thats how we grew up not knowing how anything really was supposed taste. We were Campbell Kids ha ha. It doesn't matter how many bananas I put in my banana nut bread it cries for artificial flavor that's the flavor I aim for. Read More
Rating: 4 stars
10/29/2011
I am sure that this is a vast improvement over traditional Green Bean Casserole. However it misses the most important feature for the everyday cook. Simplicity. For those who love this recipe that is one of the main draws...a can of this a can of that...you're done. I think that if you can find a way to simplify this recipe you will have a winner. Read More
Rating: 4 stars
10/29/2011
I made this recipe last year for Thanksgiving and everyone loved it it was requested again this year. There's a little more work than the canned mushroom version but worth the extra effort less calories and it tastes better. Read More
Rating: 4 stars
10/29/2011
buttermilk powder????? cant imagine ever using that again. I was looking for a dish I could make the night before. Read More
Rating: 4 stars
10/29/2011
Any suggestions on how to take this amazing recipe and also make it GLUTEN/WHEAT FREE??? Read More
Rating: 4 stars
10/29/2011
I love the original but after tasting this who knew it could be better. Not to mention the calories and fat are so much lower. This dish tastes like the favorite but without the canned soup taste. You have to make it to believe how good it is! Not to mention cheap. Read More
Rating: 4 stars
10/29/2011
All of my family-ages 8 to 74-enjoyed this revised green bean casserole. I was unable to obtain the buttermilk powder. So I substituted low fat buttermilk for the low fat milk. Next time I make this recipe I will add 1/4 cup more of the buttermilk and use a large yellow onion instead of a sweet onion (due to cost but also too much moisture in the sweet onion). And I used 1# of small portabella mushroons-sliced very thin. I also doubled the the dried thyme pepper paprika and garlic powder. The onion topping was excellent-but the slices need to be very thin separated and well coated before placing in hot oil. And use a large enough skillet so the onions will only be 1 layer thick-cooking quickly and getting crispy. We did not miss the fried canned onions at all! This recipe is a keeper for all of our family gatherings. Thank you! Donna Harris Read More
Rating: 4 stars
10/29/2011
i never had green bean casserole growing up and i always was curious. this recipe was really good. the fried onions that i made didn't look right to me so i ended up using those french's fried onions (obv not as healthy but whatever). i just crushed them and sprinkled it on top. so yummy. a big hit. Read More
Rating: 4 stars
10/29/2011
Very Good. I used fresh green beans instead of the frozen french cut and used the French fried onions (purchased in a carton) on top. I also will leave out the buttermilk powder the next time I make it as it adds more of a sour taste then I like. Read More
Rating: 4 stars
10/29/2011
Excellent dish. I will leave out the buttermilk powder the next time I make it as it gives a little more sour taste then I like. Read More