Green Bean Casserole

November/December 2008

Your rating: None Average: 3.5 (407 votes)

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.

"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...

29 Reviews for Green Bean Casserole


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.


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.


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


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.

Comments (1)

20 comments wrote 4 years 40 weeks ago

Thank you! You have made me very excited to try this healthier version :)


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.


Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner