This lightened up green bean casserole is a fresh take on the classic dish, made with simple ingredients like fresh green beans and mushrooms. Topped with a crunchy parmesan-Panko blend, it’s packed with flavor but skips the heavy cream and canned soup. Plus, it can be made ahead for easy, stress-free prep!

A spoon scooping up a low fat green bean casserole.

There is something about Thanksgiving that brings to mind specific foods. This year we are having spatchcock turkey and mashed potatoes. Then there are the candied sweet potatoes. Cranberry Relish. Pumpkin pie. I could ramble on about all the sides that need to make their appearance on Thanksgiving.

I don’t know of any other American holiday that calls for so many choices. Too many choices to be honest. But all those choices lead to an overindulgence of fat and calories.

Green bean casserole is one of those expected side dishes and it is easy to lighten up and make with fresh green beans.

If you can’t muster up the thought of opening up sodium laden cans of cream of mushroom soup then this recipe is for you. This isn’t your grandma’s canned soup casserole.

Here is Why This Recipe Works

No Canned Soup Here: Say goodbye to the old-school, heavy cream versions—this side dish is fresh, creamy, and made from scratch.

Made Ahead = Less Stress: You can prep this casserole ahead of time and freeze it. So when the big day rolls around, you’re not stuck in the kitchen.

Crunchy Topping, Anyone?: The Panko-parmesan topping adds the perfect crispy contrast to all that creamy goodness.

Fresh Ingredients: We’re talking fresh green beans and mushrooms, so this casserole tastes as good as it looks; no limp, sad veggies in this one!

A skillet with a fresh green bean casserole.

The Ingredients

Produce: Green beans, white onion, button mushrooms, garlic, parsley
Pantry: Olive oil, flour, Panko bread crumbs, white wine, chicken broth, salt, pepper, nutmeg.
Fridge: Parmesan cheese, almond milk
Condiments: Balsamic vinegar

Calories in This Recipe

When you compare this lighter, fresh green bean casserole to the original Cambell’s recipe created in 1955, you save over 100 calories per serving.

This casserole has 110 calories vs 227. The biggest swap, however, was in the fat. There are just under 4 grams of fat per serving but the original version has a whopping 15 grams of fat.

Variations

Bacon Mushroom Green Bean Casserole: Add ½ cup of crispy, crumbled bacon to the mushroom mixture and sprinkle some on top.

Garlic Herb Green Bean Casserole: Stir in 1 tablespoon of fresh thyme and rosemary along with the garlic.

Gruyère and Caramelized Onion Green Bean Casserole: Replace the parmesan with Gruyère cheese and double the caramelized onions.

A serving of green bean and mushroom casserole.

Tips for Success

Cook the green beans for only 4-5 minutes, then quickly transfer them to an ice bath to keep them crisp and vibrant.
Take your time when caramelizing the onions. A slow, low heat brings out the sweetness and depth of flavor.
Use an oven-proof skillet. This recipe is all about simplicity, and an oven-proof skillet means fewer dishes and easier serving straight from the pan.
The Panko-parmesan topping adds crunch and texture, so pile it on generously.
If you want to use frozen green beans, that will work as well but they will be a bit softer when the casserole finishes.

Storage

Fridge: To store any leftovers, transfer the casserole to an airtight container and refrigerate for up to 3 days.

Freezing: If stored in a freezer-proof container, it can be frozen for up to 3 months. Freeze the Panko mixture separately and add it when you’re ready to bake.

Reheating: To reheat the casserole, bake at 350°F for 20-25 minutes until heated through. If frozen, cover with foil and bake for 45-50 minutes.

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Lighter Green Bean Casserole

This reduced fat green bean casserole is light on calories and fat but big on flavor.

We eliminated cream and butter from this casserole and replaced it with low fat almond milk. In order to replace the flavor that comes from the fat and butter, we added a splash of white wine and chicken broth to the sauce along with a dash of nutmeg.

We browned the onions to enhance their flavor then kicked it up a notch by adding some balsamic vinegar. We switched the cheese to parmesan which is naturally low in fat but has a ton of flavor. The result is a delicious fresh green bean casserole that won’t weigh you down.

4.80 from 5 votes

Print Pin Save

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: servings

Calories: 110kcal

Author: Dahn Boquist

Ingredients

For the topping

¾ cup Panko Bread crumbs
¼ cup grated parmesan cheese
¼ cup chopped parsley
1 tablespoon olive oil
½ teaspoon salt

For the Fresh Green Bean Casserole

1-½ pounds fresh green beans trimmed and cut in half
1 tablespoon olive oil
1 large white onion thinly sliced
3 tablespoons balsamic vinegar
16 ounces button mushrooms sliced
4 cloves of garlic minced
3 tablespoons flour
⅓ cup white wine
¾ cup chicken broth
1 cup unsweetened almond milk
½ cup grated parmesan cheese
¾ teaspoon salt
¼ teaspoon pepper
¼ teaspoon nutmeg

Instructions

Pre-heat the oven to 375°F.
Combine the Panko bread crumbs, parmesan, parsley, olive oil, and salt in a small mixing bow. Stir until well combined and set aside.
Bring a large pot of water to a boil and toss in a tablespoon of salt. When the water boils, add the beans and cook for 4 to 5 minutes.
While the beans are cooking place some ice water in a large bow. When the beans are finished cooking, drain them in a colander and then dump then in the ice water to stop them from cooking. Set them aside.
Heat the olive oil in a large oven proof skillet then add the onions. Cook the onions for 10 to 15 minutes, stirring occasionally, until they are dark brown.
Add the balsamic vinegar and cook for about a minute longer. Scrape the onions into a bowl and set them aside.
Add the sliced mushrooms to the same skillet that you cooked the onions. Cook the mushrooms stirring frequently. They should release some liquid, then continue to cook them until most of the liquid is evaporated, about 8 to 10 minutes.
Add the minced garlic to the mushrooms, then add the flour and cook for 1 to 2 minutes.
While continually whisking, slowly pour in the wine, chicken broth and almond milk.
Bring the mixture to a simmer while stirring frequently. Cook for 5 to 6 minutes until it has a thick gravy consistency.
Stir in the Parmesan cheese, salt, pepper, and nutmeg.
Stir the onions into the mushroom mixture then toss in the green beans until they are all combined.
Sprinkle the Panko bread mixture on top and place it in the oven for 15 to 20 minutes.

Notes

To make this casserole ahead of time:

After you cook the beans and make the mushroom sauce, combine everything in a baking dish or cast iron skillet then cover it and freeze it for up to two weeks.

When you are ready to eat the casserole, place it in a pre-heated oven at 350°F for 45 to 50 minutes. Sprinkle the Panko topping on during the last 10 to 15 minutes of bake time.