Our family never had green bean casserole on the regular for Thanksgiving. I think I might’ve had it at an extended family gathering but they were made with canned French style like the old school recipe calls for but I thought it was too mushy. (I know this is part of the appeal for some and you do you, boo!) I decided I wanted to give it a go but I wanted to be in control of the sodium. I am not up for adding 2150mg of sodium in the soup alone to a dish but I’m more than happy to use soup that is HALF the sodium and still makes it just as tasty with a few add ins!
I use thawed from frozen organic green beans because they help me feel better about myself adding the crispy fried onions. (Hey, I said this was healthier not healthy!) This tastes way better than I remember and I feel better about adding it to the holiday rotation. It’s perfect for potlucks too and don’t even tell people it’s healthier, that can be your little secret. You know how people recoil when you say the word healthier like you’re trying to slip them kale or something, then they don’t go near it. On second thought, tell them. More for you! The video shows you how to bring it all together and what the recipe should look like in different stages.
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Healthier Green Bean Casserole
Notes
Don't like mushrooms? You can use heart healthy cream of chicken, cream of celery or cream of onion soup!
Ingredients
- 16 oz bag frozen green beans, thawed
- 1 can (10.5 oz) Heart Healthy condensed cream of mushroom soup
- 1/2 tsp Old Bay seasoning
- 1/2 tsp black pepper
- 2 tbsp. grated parmesan cheese
- 1/4 cup skim milk
- 1 container crispy fried onions
Instructions
- Preheat oven to 350°F.
- In a large bowl, add the soup, milk, Old Bay seasoning, black pepper, parmesan cheese and 2 ounces of crushed fried onions and stir until combined.
- Add thawed, drained bag of green beans to the soup mixture and toss to coat thoroughly.
- Add the beans to a 1 1/2-quart casserole dish,and bake 20 minutes.
- Add a crispy onion border around the dish for the last 5 minutes of baking.
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17 Comments
So we always had this on our Thanksgiving table growing up and still do! I don’t love the high sodium either, so I am definitely pinning this. I tried to makeover this casserole a couple of years ago by making the cream of mushroom part by hand.
Tasted like butt.
I like being able to control sodium where I can so this works perfectly while still being tasty. While a valiant effort on your part of make the homemade cream of mushroom, no one wants butt flavored green bean casserole for the holidays. Bwahahaha!
This is how I make our healthier version as well (only no cheese). I think it’s great that you’re sharing how to make a great dish and it’s better for you.
Yeah, the cheese makes people feel like it’s not TOO healthy even though it’s not much at all. 😉
I love cream of mushroom and it is amazing that you use my favorite in this easy and healthy casserole dish!! I am sure it would be a hit at this week’s special Fiesta Friday party! Thank you for being a part of FF community!
Using the lower sodium version really lets the mushroom in the soup and the green beans shine instead of a ton of salt. Soo yummy! Thanks so much for hosting!
Green Bean Casserole is another must on my family’s Thanksgiving table. I tried to get my sister to try a new recipe I liked with cheese and you use a slow cooker. No way – your version looks good and thanks so much for sharing with Fiesta Friday.
Your sister might just like this version! The lower sodium soup really let’s the green beans and mushrooms be the star of the show and of course, the onions too!
Something new, something to try. Thanks – Friday Fiesta rocks. Have happy Thanksgiving.
Thanks Rita!
I love green beans – Thanks for sharing at the What’s for Dinner party. I hope your Thanksgiving is full of blessings.
Me too! Yours as well!
I am a big lover of green beans so it is no wonder that I am always looking for new ways to make them. This is a great recipe.
Thanks so much, Mary!
What size green bean bag do you use for the casserole?
16 ounce bag. It’ll feed a smallish crowd. Double the recipe if it’s a big family gathering.
Thank you!