Skinny Green Bean Casserole

Here's the Dish

Green bean casserole is a very traditional dish on Thanksgiving day. However, despite the fact that the star of this dish is a ‘lean green bean’… The traditional version of this recipe can pack as much as 600 calories and 30 grams of fat into a one cup serving! This Thanksgiving, enjoy this almost too-good to be true healthy version, and impress your guests with an awesome dish that won’t weigh them down! 


The estimated total time to make this recipe is 40-45 minutes.


Preheat oven to 350 degrees. Spray a large baking dish with cooking spray, and set aside. Meanwhile, spray a large skillet with cooking spray. Sautee the onions, garlic, and mushrooms in 1/2 cup water, stirring occasionally until the water is completely evaporated. Remove onions and mushrooms from pan and place in a medium bowl.


If using frozen green beans, thaw the green beans in the microwave for 5-10 min, or until thawed. (If using fresh, steam green beans, snip off the ends, and place beans in a large pot of boiling water for about 5 minutes, or until tender, and drain). Add green beans to the bowl with the mushrooms and onions. Let cool to room temp before adding sauce mixture.


In a small bowl, mix ingredients together to make the sauce. Add sauce to the green beans, and toss until everything is well coated in the sauce. Add everything to prepared baking dish. 


Mix topping in a small bowl, and sprinkle evenly over the top. Bake (uncovered) 35-40 min or until topping is golden brown. Serve warm. 



1 (14 oz) Bag of frozen whole green beans (or about 4 cups fresh)
1 (8 oz) pkgMushrooms, thinly sliced (about 1 cup)
1 mediumOnion, finely chopped
1 tspGarlic, chopped
1 cupPlain low-fat greek yogurt (or low fat sour cream)
1 tsp Corn starch
1 tsp Salt
1/2 tsp Pepper
1 pktStevia (or 1/2 tsp sweetener of choice)
1 tbsMinced dried onion
1/2 cup Grated parmesan cheese
1/2 cupPanko bread crumbs 1

1 Or gluten free bread crumbs if gluten intolerant.

Katie's Tip!

If you are preparing this dish ahead of time, simply make it in advance, cover in foil, and store in the fridge until ready to bake. Bake just before serving and serve warm!

Nutrition Breakdown

6 Servings (about 1 cup per serving)
110 Calories per Serving
3 g Fat
13 g Carbohydrate
2 g Fiber
4 g Sugar
9 g Protein
3 WWP+*

*Weight Watchers Points per serving


christine said:

how far ahead can I make it? say mon or tue for thanksgiving? if i have to drive it a long way should i freeze it for travel

if so, how long would you cook it frozen and what temp?

sorry, am not very good at off roading. this looks GREAT!!

November 13th, 2012 — 11:08am  |  Reply

Dashing Dish said:

sure! let it thaw to room temp before cooking! :)

November 13th, 2012 — 1:56pm  | 

katie said:

I have that same spoon! :) Love it! Can’t wait to make this.

November 15th, 2012 — 1:58pm  |  Reply

Mallory said:

I have to say, your serving spoon is ADORABLE!!! I would love to know where you got it! -Also I will be serving this recipe at my Family Thanksgiving! Thanks for the inspiration <3

November 17th, 2012 — 3:08pm  |  Reply

Dashing Dish said:

I wish I knew! It was a gift! :)

November 17th, 2012 — 6:43pm  | 

Emily Call said:

I know you said to a previous reader that you can freeze this dish, thaw, then bake, BUT are you sure you can freeze with the yogurt in it? It just seems like it wouldn’t work well…. Just want to make sure! Thanks!

November 18th, 2012 — 6:23pm  |  Reply

Heather Goodwill said:

Oh my word! This looks yummy!

November 20th, 2012 — 11:36am  |  Reply

Andrea said:

This was fun to make and surprisingly fast!! A huge hit with the fam for tonight’s thanksgiving meal. Thank you, katie! Got tons of compliments!

November 22nd, 2012 — 8:36pm  |  Reply

Kelli S said:

I made this for Thanksgiving and it was so delicious! This will definitely become a staple in our regular dinner rotation. I made it the night before and then baked it for 45 minutes to make the topping extra crunchy. The leftovers were great too. Thanks so much!

November 23rd, 2012 — 7:15pm  |  Reply

Karie said:

I would love to try to make this! Do you have a suggestion to replace the mushrooms with something else (allergies)? Thanks so much!

November 30th, 2012 — 3:24pm  |  Reply

Dashing Dish said:

you could replace them with more onions, another veggie, or leave them out all together

November 30th, 2012 — 3:32pm  | 

Breanne Clemmensen said:

This was absolutely the best green bean casserole I have ever had… I would take it over the taste of the full fat version any day!

December 23rd, 2012 — 10:14pm  |  Reply

Dorinda said:

Love the idea of a low fat healthy cream of mushroom! do you have any suggestions for a cream of chicken? Thanks!

December 25th, 2012 — 5:47pm  |  Reply

Dashing Dish said:

check out my base for the green bean casserole

December 27th, 2012 — 10:10am  | 

Dorinda said:

That sounds good would you add chicken bullion to give it the chicken flavor then?

December 28th, 2012 — 1:54pm  |  Reply

Nicole Schauer said:

LOVED this recipe. Such great flavors, and perfect for the holiday season. I think I used too large of a casserole dish and next time will prepare it in a slightly smaller dish (maybe 9×9) so that it is stays a bit more moist and you get more beans/less topping per bite ;)

January 10th, 2013 — 5:35pm  |  Reply

sandra said:

Can I pre-make this the night before and heat up next day for Thanksgiving

November 19th, 2013 — 2:44pm  |  Reply

Dashing Dish said:

sure can

November 21st, 2013 — 8:30am  | 

Stacey said:

Thank you so much for posting this recipe! I’m in charge of making the vegetable side dishes this year, for the big family thanksgiving. I wanted to make green bean casserole but was scared about over doing it. I’m going to try this…but I cant mention it being healthy till AFTER they say they like it….my family not so big on the word ‘healthy’ it will scare them from trying it…so thanks Katie!!

November 26th, 2013 — 1:21pm  |  Reply

Emily said:

Do you have any suggestions to replace the bread crumbs? I have a yeast allergy and bread crumbs contain yeast typically…

December 23rd, 2013 — 4:42pm  |  Reply

Dashing Dish said:

you could used crushed nuts!

December 28th, 2013 — 12:15pm  | 

Janet said:

The sauce curdled. Is there a reason for this? Thanks!

April 20th, 2014 — 4:49pm  |  Reply

Dashing Dish said:

yes :) if you add greek yogurt when its too warm, it will curdle

April 21st, 2014 — 8:09am  | 

Katy said:

Hello! I love all your recipes. My kids are allergic to dairy, what can I replace the yogurt with? Almond milk and cornstarch? How much?
Thanks :) I can’t wait to make it for thanksgiving

November 7th, 2014 — 12:36am  |  Reply

Dashing Dish said:

that may work…or you could try a soy yogurt!

November 7th, 2014 — 3:58pm  | 

Erin Bury said:

If I were to make this the night before, and then just refrigerate normally, would it reheat okay? I only have one oven and a lot that needs to be cooked on Thanksgiving, so wanted to do as much as I can tomorrow. Thank you!

November 25th, 2014 — 11:22am  |  Reply

Dashing Dish said:

for best results, I would put it all together tomorrow (the day before) and bake it the day of! that way the topping wont get soggy!

November 25th, 2014 — 3:19pm  | 

Lisa said:

This looks delish and I can’t wait to try it with Greek yogurt! However, my boyfriend has requested that we keep the traditional super unhealthy french fried onions as the crunchy topping, so would you recommend skipping/using less onions in the casserole or just switching out the topping from your Panko/parm/onion one to the traditional one? Thanks!

November 25th, 2014 — 2:13pm  |  Reply

Dashing Dish said:

i would just switch out the topping! ;) yum!

November 25th, 2014 — 3:19pm  | 

Emily Martellotta said:

I made this for Thanksgiving and it was a big hit! It does not taste low-cal. Thanks!

November 27th, 2014 — 11:03pm  |  Reply

liz said:

Mine curdled when cooked the next day? The mixture was not hot when mixed the night before??

November 29th, 2014 — 1:39pm  |  Reply

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