Green Bean Casserole

28 Reviews
From: EatingWell Magazine November/December 2008

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.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 3 tablespoons canola oil, divided
  • 1 medium sweet onion, (half diced, half thinly sliced), divided
  • 8 ounces mushrooms, chopped
  • 1 tablespoon onion powder
  • 1 1/4 teaspoons salt, divided
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground pepper
  • 2/3 cup all-purpose flour, divided
  • 1 cup low-fat milk
  • 3 tablespoons dry sherry, (see Ingredient Note)
  • 1 pound frozen French-cut green beans, (about 4 cups)
  • 1/3 cup reduced-fat sour cream
  • 3 tablespoons buttermilk powder, (see Ingredient Note)
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400 °F. Coat a 2 1/2-quart baking dish with cooking spray.
  2. 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.
  3. 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.
  4. Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.
  • 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 information

  • Serving size: 3/4 cup
  • Per serving: 211 calories; 10 g fat(2 g sat); 3 g fiber; 23 g carbohydrates; 7 g protein; 16 mcg folate; 9 mg cholesterol; 7 g sugars; 0 g added sugars; 421 IU vitamin A; 6 mg vitamin C; 157 mg calcium; 2 mg iron; 536 mg sodium; 324 mg potassium
  • Nutrition Bonus: Calcium (16% daily value)
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1/2 starch, 1 vegetable, 2 fat

Reviews 28

November 24, 2015
profile image
By: Julie
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!
November 17, 2013
profile image
By: EatingWell User
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
November 19, 2012
profile image
By: EatingWell User
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!
January 29, 2012
profile image
By: EatingWell User
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!!!
November 28, 2011
profile image
By: EatingWell User
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.
November 22, 2011
profile image
By: EatingWell User
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
November 13, 2011
profile image
By: EatingWell User
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
November 08, 2011
profile image
By: EatingWell User
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
December 01, 2010
profile image
By: Saperi
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.

More You'll Love