Green Bean Casserole

November/December 2008

Your rating: None Average: 3.5 (378 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...

28 Reviews for Green Bean Casserole


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!


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 won't be sorry!!

Comments (2)


Anonymous wrote 2 years 25 weeks ago

Sorry I do not eat canned

Sorry I do not eat canned soup, that stuff is gross! IMHO

prooney wrote 4 years 21 weeks ago

I would lower the rating than. this recipe is about a one star due to effort and the disappointing results


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.


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!


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 .


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