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Skinny Green Bean Casserole

Rated as 4 out of 5 Stars

"My aunt makes this every year for Thanksgiving, and it's wonderful. It's a little bit more wholesome than the ones with the cream of soups, but just as good!"
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1 h servings 191
Original recipe yields 4 servings (1 small casserole)


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  1. Preheat the oven to 425 degrees F (220 degrees C). Spray a casserole dish with nonstick cooking spray.
  2. Heat olive oil for topping in a skillet over medium heat. Add onion and cook until just golden, 5 to 7 minutes. Remove from heat.
  3. Mix bread crumbs, salt, pepper, and parsley together in a bowl. Toss onions in bread crumb mixture until fully coated. Set topping aside.
  4. Pour milk into a microwave-safe bowl and add bay leaf. Heat in a microwave until scalding, about 1 minute; remove bay leaf. Set aside.
  5. Heat 1 teaspoon oil in a large saucepan over medium heat. Add onion and garlic and cook and stir until just golden, about 5 minutes. Add mushrooms, 1 teaspoon salt, and 1/2 teaspoon pepper; cook until mushrooms are tender, about 5 minutes more. Sprinkle flour over mixture and saute until flour is starting to brown, 2 to 3 minutes. Slowly stir in milk and bring to a simmer; cook until thickened, about 10 minutes.
  6. Remove from heat and add sour cream, salt, pepper, and nutmeg. Adjust seasonings if necessary.
  7. Place green beans into the bottom of the prepared casserole dish and pour sauce over green beans. Top with bread crumb-onion topping.
  8. Bake in the preheated oven until golden and bubbly, 15 to 25 minutes.


  • Cook's Note:
  • You can use panko bread crumbs instead of coarse regular bread crumbs.

Nutrition Facts

Per Serving: 191 calories; 3.7 30 10.7 5 841 Full nutrition

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I used 1/4 cup of flour (not listed) and 16 ounces of green beans. They were lightly thawed while I made the recipe. Really good! Everyone enjoyed them and great flavor. Baked about 23 minutes